Grilled Mexican Steak

mexican filet steakpotaoesrelish

This is a great way to serve tenderloin. The spicy two-day marinade is worth the wait. I served the steak with quesadillas, guacamole, sour cream, mashed potatoes with bacon and cheese and a tomato and chili relish. I paired the dish with a 2006 Weinert Malbec. This is a full-bodied red wine from Argentina with fragrances of black cherry, blackberry, dark plum, prune and leather. Its clear tannins pairs it beautifully with steak.

Ingredients (serves 6):
2 teaspoons cumin
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
1/3 cup lime juice
1 ½ teaspoon salt
1 ½ cup olive oil
2 sprigs of coriander (leaves and stems)
1.5 kg of tender loin.

In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt until finely chopped. Add the oil and cilantro and puree until smooth.

Lightly cut fine lines on 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. alternativel, fry the steak on a frying pan if you can’t use an outdoor grill.

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 meat is cooked to your liking.


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