GRILLED SKIRT STEAK SKEWERS

Steps:

• Grilled Skirt Steak Skewers Makes about 24 bites 2 tablespoons cumin seeds 3 jalapeño chiles, stemmed, cut in half, and seeded if desired 2 cloves garlic 1 teaspoon salt 1 tablespoon freshly ground black pepper 1/4 cup freshly squeezed lime juice 1 1/2 bunches cilantro 3/4 cup extra virgin olive oil 1 1/2 pounds skirt steak, trimmed of excess fat Aji Amarillo Aioli (see recipe below), for dipping Minted Chimichurri (see recipe below), for dipping Lightly toast cumin seeds in a dry medium skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Slice steak across the grain into diagonal strips, about 4- x 1/2-inch in size. (Tough, yet flavorful steaks like this should always be cut across the grain.) Arrange meat in a shallow pan, pour on marinade, and using hands, generously cover meat all over with marinade. Cover and refrigerate for 1 to 2 hours. Grilled Skirt Steak Skewers About 30 minutes before cooking, remove meat from refrigerator and thread on skewers. Heat grill or broiler to very hot. Grill skewers until desired doneness, about 3 to 4 minutes per side. Serve hot accompanied by Aji Amarillo Aioli and Minted Chimichurri for dipping.