Heat a non stick pan over a medium heat and toast the cumin seeds. Once they have released their aroma place in a pestle and mortar and grind to a fine powder.
Add the remaining marinade ingredients to the pestle and mortar and pound to a smooth consistency.
Pour the marinade into a zip lock bag and place the steak inside. Close the bag and rub the marinade over the steak, taking care to ensure it is completely covered. Place in the fridge and allow to marinade for anywhere between 4 and 48 hours.
Heat a non stick pan over a high heat and once smoking hot, place the steak in the pan and cook to rare or medium rare (see our meat cooking temperature guide). Take the steak out of the pan and allow to rest for 5 minutes.
Once rested, slice the meat across the grain and serve.
This cut of beef has a great taste and whilst it is called skirt steak, you might also find it called hanger steak which is a similar type of cut and if you're French Onglet.It's delicious quickly seared in a very hot pan, but it has to be prepared properly. First remove all excess fat and sinew as this will only toughen the meat once cooked. This steak cut should only be cooked rare or medium rare any longer will make it a chewy piece of meat.Once the steak has been cooked and rested, it is important to cut across the grain rather than with the grain. Cutting across the grain breaks down the muscle fibres in the meat and makes it easier to eat.
Skirt Steak with warm spice marinade
Amount Per Serving
Calories 380Calories from Fat 198
% Daily Value*
Saturated Fat 7g44%
Vitamin A 353IU7%
Vitamin C 17mg21%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •