Lime-soaked Cumin-crusted Skirt Steak

Description
Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak.

Ingredients

 * 2 lbs skirt steak
 * 1 cup fresh lime juice (about 8 limes)

For the Rub

 * 3 tablespoons cumin seeds (or 1½ tablespoons ground cumin)
 * 2½ tablespoons minced garlic
 * ⅓ cup roughly chopped fresh cilantro
 * kosher salt and freshly cracked black pepper

For the Relish

 * ½ cup finely chopped pitted green olives
 * 1 teaspoon chopped dried red chili peppers, of your choice to taste
 * ¼ cup olive oil
 * 2 tablespoons freshly cracked black pepper

Directions

 * 1) Place the steak in a shallow dish and pour the lime juice over it.
 * 2) Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
 * 3) Light up a fire in your grill.
 * 4) In a small bowl, combine all the rub ingredients and mix well.
 * 5) Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
 * 6) When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes.
 * 7) Turn and continue to cook to the desired doneness, about 4 minutes more for rare.
 * 8) To check for doneness: make a ¼-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.
 * 9) Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
 * 10) In a medium bowl, combine all the relish ingredients and mix well.
 * 11) Slice the steak as thin as possible against the grain and serve with the relish.
 * 12) Enjoy!