California Avocado Recipe Cards

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GRILLED SKIRT STEAK WITH AVOCADO CORN RELISH

Recipe Provided By Chefs Mary Sue Milliken and Susan Feniger

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 6

Ingredients

  • 0.000

    Skirt Steak

  • 0.750¾ cup cumin seeds
  • 6.0006 jalapeño chiles, stemmed, cut in half and seeded
  • 4.0004 garlic cloves, peeled
  • 2.0002 Tbsp. cracked black pepper
  • 0.500½ cup freshly squeezed lime juice
  • 3.0003 bunches cilantro, stems and leaves
  • 1.5001 ½ cup of olive oil
  • 2.0002 tsp. salt
  • 3.0003 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces
  • 0.000 Avocado Corn Relish (see make-ahead recipe below)
  • 0.000 Warm flour tortillas for serving
  • 0.000

    Avocado Corn Relish

  • 0.750¾ cup olive oil
  • 4.0004 cup fresh corn kernels (about 5 ears)
  • 1.0001 tsp. salt
  • 0.750¾ tsp. freshly ground black pepper
  • 2.0002 California avocados, peeled and seeded
  • 1.0001 large red bell pepper, cored and seeded
  • 4.0004 poblano chiles, roasted, peeled and seeded
  • 4.0004 scallions, white and light green parts, thinly sliced on the diagonal
  • 0.500½ cup red wine

Instructions

  1. Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalapeños, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and puree until smooth.
  2. Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour the remaining marinade. Cover and refrigerate 24 to 48 hours before cooking. Cook steaks 3-4 minutes per side.
  3. Heat about 2/3 of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  4. Cut avocados, bell pepper and roasted poblanos into ¼-inch dices. Add to corn along with scallions, red wine vinegar and remaining olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

Serving Suggestions:
Serve with a lightly dressed green salad topped with Fresh California Avocado.

To read more about Chefs Mary Sue Milliken and Susan Feniger, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission