Mexican Broiled Steak Recipes

Steps:

• 1. Each flank steak should weigh between 1 and 1 1/2 pounds.
• 2. Place beef steaks in shallow glass or plastic dish.
• 3. Mix remaining ingredients and pour over the beef.
• 4. Cover and refrigerate at least 8 hours, turning occasionally.
• 5. Set oven control to broil.
• 6. Place beef on rack in broiler pan.
• 7. Broil with the tops about 3 inches from the heat until brown, about 5 minutes.
• 8. Turn beef and broil about 5 minutes longer.
• 9. Cut beef in thin strips across the grain of the meat.
• 10. Serve with tortillas and guacamole if desired.

Steps:

• In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
• In another small bowl, combine the other ingredients for the steak (except the steak).
• Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
• Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
• Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
• Serve with the chilled sour cream sauce.

Steps:

• Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
• In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
• Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.