This recipe is from Susan Feniger and Mary Sue Milliken from the Border Grill.
Zoe’s Take:
9/10
I really enjoyed this steak and that’s saying something because I am easily bored by steak. The cumin comes on really strong and it’s supported really well by the lime. I marinated my meat for 24 hours and the meat was quite tender, but I really want to go for 48 and see how tender it gets then. the avocado corn relish is amazing, I want to eat it on everything. My biggest issue is the marination time, and also, I prefer not to use skirt steak unless I have access to a grill (which I do not at the moment).
Eric’s Take:
9/10
I was skeptical with this recipe at first. I had made something similar before, and it wasn’t my favorite to say the least. However, this recipe called for toasting cumin seeds and that made a big difference. The aroma held up to the other strong flavors. The cilantro paired well with the jalapeños, making it not only complex, but delicious. The accompanying corn relish was incredible. By far my favorite bite from this cookbook yet. This recipe lost a point due to the choice of meat. Skirt steak is not always available and is typically better grilled. The long marinade time required to develop a stronger flavor and break down the meat means you can’t just make this dish on a whim. There needs to be long preparation. However, other cuts would likely work very well with this recipe too.
