Shopping List
- 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