1 pound beef skirt steak or flank steak, trimmed of surface fat
In a food processor or blender, combine one-quarter of the onion, the garlic,
lime juice, cumin, cayenne and salt. Process to a smooth paste.
Place the skirt steak in a non-aluminum baking dish. Using a spoon, smear
the marinade over both sides of the skirt steak.
Cover and refrigerate for at least 1 hour or up to 8 hours (NO MORE than
Remove the steak from the marinade. Oil the steak well on both sides and
lay it over the hottest part of the grill. Grill, turning once, until richly
browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare.