- 1 teaspoon cumin seeds
- ¼ cup fresh lime Juice
- 2 tablespoons canola oil
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon ketchup
- 2 teaspoons light brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced Jalapeño (with the seeds)
- ½ teaspoon kosher salt
- 2 skirt steaks, about 1 pound each, or substitute 2 pounds Dank or top round steak
- 1½ cups coarsely chopped ripe tomatoes
- ¼ cup chopped red onions
- 4 green onions (white part only), finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons minced Jalapeño (with the seeds)
- 2 teaspoons fresh lime Juice
- Kosher salt and freshly ground black pepper
- Eight 10-inch flour tortillas
- For the marinade, toast the cumin seeds in a small dry skillet over low heat until fragrant, 2 to 3 minutes, shaking the pan. Place the seeds in a small bowl and combine with the remaining marinade ingredients.
- Trim the steaks of any excess fat, place them in a large zip-top plastic bag, and pour in the marinade. Seal the bag, squish everything around to coat the meat, and let marinate in the refrigerator for 8 to 12 hours, turning occasionally.
- Combine the salsa ingredients in a medium bowl. For the best flavor, don’t do this more than 1 hour before you plan to serve it.
- Remove the steaks from the bag and discard the marinade. Allow the steaks to stand at room temperature for 30 minutes before grilling.
- Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface.
- Place the steaks on the grill and cook for 3 to 5 minutes total for medium-rare or to your desired degree of doneness, turning once. Remove to a cutting board and let rest for 2 to 3 minutes.
- Meanwhile, divide the tortillas and wrap in two aluminum foil packets. Throw them on the grill until warmed through, about 2 minutes, turning once.
- Cut the steaks into thin slices on the diagonal. Serve immediately on a platter with the warm tortillas and salsa in separate dishes and let your guests/family make their own.