Grilled Mexican Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Grilled Mexican Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Grilled Mexican Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup cumin seeds
• 5 jalapeno peppers, seeds and
• ribs removed, chopped
• 3 cloves garlic
• 1 tablespoon cracked black
• pepper
• 1/3 cup fresh lime juice
• 1 1/2 teaspoons salt
• 1 1/2 cups olive oil
• 2 bunches cilantro (leaves and
• stems)
• 1 (3 pound) skirt or flank steak
• Toast the cumin seeds in a medium saute pan over medium-low

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

heat for 5 minutes, or until fragrant

Step 2: Technique & Execution

In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt

Step 3: Technique & Execution

Pulse the blender to finely chop ingredients

Step 4: Technique & Execution

Add the oil and cilantro and puree until smooth

Step 5: Technique & Execution

Lightly score both sides of the meat with a knife so that the marinade will penetrate

Step 6: Technique & Execution

Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well