Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           cumin seeds -- lightly toasted
   6                    jalapeno chilies
   4      cloves        garlic
   2      tablespoons   cracked black pepper
     1/2  cup           lime juice -- freshly squeezed
   3      bunches       cilantro -- stems and leaves, wa
   1 1/2  cups          olive oil
   2      teaspoons     salt
   3      pounds        skirt steak, trimmed of excess fat

Preparation:

Place cumin seeds, jalapenos, garlic, black pepper, salt and lime juice in blender and puree until cumin seeds are finely ground. Add remaining ingredients and puree until smooth. Cut the steak into 6 serving pieces. Generously brush meat with marinade and roll each piece into a cylinder. Arrange the rolled steaks in a shallow dish and pour remaining marinade over the meat. Cover and marinate for 24-48 hours in the refrigerator. Cook steaks over hot coals for 3-4 minutes per side. Transfer to cutting board and slice across the grain into diagonal strips.