1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
4 Garlic Cloves (grated or finely minced)
½ Small Red Onion (finely chopped)
Handful of Cilantro (leaves finely chopped)
1 Serrano Chile (finely minced)
⅓ Cup Lime Juice
½ Cup Olive Oil
2 Pounds Flank Steak
Place all ingredients, except for flank steak, into large zip top bag.
Blend the ingredients well.
Add the flank steak to the mixture.
Seal the top of the bag while removing as much air as possible.
Work the marinade around, on the meat, to make sure that all surfaces are covered.
Slide the marinating steak into the refrigerator and let sit overnight.
Pre-heat grill to highest temperature.
Remove steak from marinade and cook for 2 minutes on one side and 1½ minutes on the other (check to make sure meat is done to your likeness before taking it off the grill – you may need to cook it a couple of minutes longer).
Let the meat rest for 10 minutes before slicing.
Serve topped with extra marinade or as is.
If you make up double marinade (so that you have fresh to drizzle over cooked steak) double all ingredients except for the garlic.
More information source:www.keyingredient.com