Wrapped roast

Wrapped roast
Wrapped roast
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes, average: 4,00 of 5)
  • 2 pounds flank or skirt steak
  • Olive oil
  • Salt and pepper freshly ground black
  • 4 cloves of garlic, chopped
  • 1 jalapeño Chile pepper, seeded and chopped
  • 1 teaspoon freshly ground cumin seeds (the best to provide the first seeds to the light, and then they grind)
  • 1 large fresh cilantro bunch, leaves and stems, finely chopped (a great taste of the stalks)
  • Salt and pepper freshly ground black
  • 2 lemons, juice
  • 2 tablespoons white vinegar
  • 1 / 2 teaspoon sugar
  • 1 / 2 Cup of olive oil
  1. Place the Flank Steak in a large nonreactive Bowl or pan for baking. Combine marinade ingredients and pour the marinade over the meat. Make sure each piece is well covered. Cover in plastic and refrigerate for 1-4 hours.
  2. Preheat grill to medium-high heat to the fire (You can also use a frying pan of cast iron at high temperature for the cooking to the blast furnace). Brush the grates with a little oil to prevent the meat from sticking. Remove the meat from the marinade. If you are cooking on the inside, can that wants to shake the excess of adobo that those bits may burn and the smoke of the Pan hot. Season both sides of the pieces of meat with salt and pepper. Grill parts for only a few minutes, on each side, Depending on what thin that is, until it is medium rare well done, with your preferences. Can that be that work by lots. Remove meat to a table cut and let stand for 5 minutes. Cut the meat thinly sliced across the grain on a diagonal.
  • (Optional) Serve with warm tortillas (flour or corn). Warm tortillas 30 seconds on each side in a dry skillet or on the grill, until the toast and flexible. Alternatively, You can heat the tortillas in the microwave: heating one or two at a time, Place the tortillas in a towel of paper and of microwave from 15 to 20 seconds each in the top.
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