Grilled Martinated Steak

1/4 cup cumin seeds
4 jalapeno chiles, stemmed, cut in half and seeded
3 garlic cloves, peeled
1 tbsp. freshly cracked black pepper
1/4 cup (approximately 2 to 3 limes) freshly squeezed lime juice
1 bunch cilantro, stems and leaves (reserve a few leaves for garnish)
1/2 cup olive oil
1 tsp. salt
2 lbs. skirt steak, or flank steak
2 ripe red tomatoes, sliced thinly
1 medium red onion, sliced thinly
8 flour tortillas

Using medium heat, lightly toast the cumin seeds in a dry non-stick skillet
until their aroma is released. This should take about two minutes.

Place the toasted cumin seeds in a blender. Add to the blender, the jalapenos,
garlic, black pepper, and lime juice and puree until the cumin seeds are
finely ground; then add the cilantro, olive oil and salt and puree until
smooth. This mixture is the marinade for the meat.

Brush the meat with the marinade. Place the meat into a large plastic storage
bag. Pour the remaining marinade over the meat. Refrigerate the meat for
24 to 48 hours. Heat a grill to very hot (or cook indoors in a grill pan).
Cook the steak until seared on both sides, about three to four minutes on
each side. Let the meat rest for about five minutes before slicing.

Slice the steak thinly on the bias. Serve the meat on a large platter.

Combine the red tomatoes and the red onion in a bowl. Drizzle a little bit of
olive oil over them, and add a pinch of salt and black pepper. Add a few
cilantro leaves. Toss well.

Place the sliced meat into the tortillas. Garnish with the tomato and red onion salad.