This recipe is by Bibby Gignilliat of PartiesThatCook.com
863 per serving
- 2 pounds skirt steak, trimmed
- 6 garlic cloves, minced to a paste (rub)
- 1 cup olive oil, (rub)
- 1 tablespoons kosher salt, (rub)
- 1 tablespoons cumin seeds, (rub)
- 1 tablespoons coriander seeds, (rub)
- 2 teaspoons black peppercorns, (rub)
- 1 tablespoons paprika, (rub)
- 1 teaspoons ground cinnamon, (rub)
- 1 teaspoons ground cloves, (rub)
- 1 cup pepitas (toasted pumpkin seeds) or chile-dusted, (salsa)
- 1 garlic clove, peeled (salsa)
- 1 cup cilantro leaves, (salsa)
- 1 cup parsley leaves, (salsa)
- 1 teaspoons cinnamon, (salsa)
- juice of 1/2 lime, (salsa)
- 1 cup extra virgin olive oil, (salsa)
- 1 teaspoons kosher salt, (salsa)
Preheat oven to 400 F
Mix the garlic, olive oil and salt in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them to a powder. Pour ground spices into the pan with the garlic paste; add paprika, cinnamon and cloves. Stir to combine with a fork.
Trim the steak of silverskin, leaving most of the fat. Rub steak with spices.
Pumpkin Seed Salsa
Put pepitas, garlic, cilantro, parsley, cinnamon, lime juice, olive oil and salt in bowl of food processor. Puree until smooth. Transfer to a serving bowl.
Preheat outdoor grill or stovetop grill to medium-high. Place steak on the hot grill and cook about 2 minutes until a nice crust forms, being careful not to burn the spice crust. Turn and cook additional 2 minutes. Transfer meat to a sheet pan; place in oven and finish cooking, about 5 minutes.
Slice steak on the bias into thin strips and against the grain. Serve immediately with a dollop of Pumpkin Seed Salsa and a sprig of cilantro.