Lime-soaked Cumin-crusted Skirt Steak

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== Description ==
Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak.
== Ingredients ==
* 2 lbs skirt steak
* 1 cup fresh lime juice (about 8 limes)
=== For the Rub ===
* 3 tablespoons cumin seeds (or 1½ tablespoons ground cumin)
* 2½ tablespoons minced garlic
* ⅓ cup roughly chopped fresh cilantro
* kosher salt and freshly cracked black pepper
=== For the Relish ===
* ½ cup finely chopped pitted green olives
* 1 teaspoon chopped dried red chili peppers, of your choice to taste
* ¼ cup olive oil
* 2 tablespoons freshly cracked black pepper
== Directions ==
# Place the steak in a shallow dish and pour the lime juice over it.
# Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
# Light up a fire in your grill.
# In a small bowl, combine all the rub ingredients and mix well.
# Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
# When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes.
# Turn and continue to cook to the desired doneness, about 4 minutes more for rare.
# To check for doneness: make a ¼-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.
# Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
# In a medium bowl, combine all the relish ingredients and mix well.
# Slice the steak as thin as possible against the grain and serve with the relish.
# Enjoy!
Category:Beef round Recipes
Category:Beef skirt Recipes
Category:Beef flank Recipes
Category:Chilean Meat Dishes
Category:Green olive Recipes
Category:Kosher salt Recipes