Grilled Skirt Steak with Avocado Corn Relish

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

Author: Chefs Mary Sue Milliken and Susan Feniger

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

1. Prep Time, Cook Time and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cooking can vary depending on how far you scale the recipe. For recipes that you scale up, start with the provided cooking time and watch for the desired results. For recipes that you scale down, cooking time may be less than specified in the original recipe.

2. Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results. If your dish needs to meet a desired cooking temperature, please watch for that as well.

3. Adding Seasonings to taste: Start by adding "to taste" seasoning in small amounts increasing slowly for best results until you reach the taste you desire. Scaling Exceptions: Scaling will not work for all recipes. Baked items requiring yeast, recipes containing a single large item such as a whole chicken or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe; this may have a more desired result.

Measurements and Conversion Table

TSP.	TBSP.	CUPS	FLUID OZ	MILLILITERS	OTHER
1/4 tsp.				1 ml
1/2 tsp.				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz	118 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz	158 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz	177 ml
48 tsp.	16 Tbsp.	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

Recipe Categories: Entreé

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Current Rating: 1 out of 5 California Avocados

Recipe provided by the California Avocado Commission

Ingredients:

Skirt Steak

³/₄ 0.75 0.75cup CUP_USVolumecumin seeds
6 6 6jalapeño chiles, stemmed, cut in half and seeded
4 4 4garlic cloves, peeled
2 2 2Tbsp. TABLESPOON_USVolumecracked black pepper
¹/₂ 0.5 0.5cup CUP_USVolumefreshly squeezed lime juice
3 3 3bunches cilantro, stems and leaves
1 ¹/₂ 1.5 1.5cups CUP_USVolumeof olive oil
2 2 2tsp. TEASPOON_USVolumesalt
3 3 3lbs. POUNDWeightskirt steak, trimmed of excess fat and cut into 6 serving pieces
Avocado Corn Relish (see make-ahead recipe below)
Warm flour tortillas for serving

Avocado Corn Relish

³/₄ .75 .75cup CUP_USVolumeolive oil
4 4 4cups CUP_USVolumefresh corn kernels (about 5 ears)
1 1 1tsp. TEASPOON_USVolumesalt
³/₄ .75 .75tsp. TEASPOON_USVolumefreshly ground black pepper
2 2 2California avocados, peeled and seeded
1 1 1large red bell pepper, cored and seeded
4 4 4poblano chiles, roasted, peeled and seeded
4 4 4scallions, white and light green parts, thinly sliced on the diagonal
¹/₂ .5 .5cup CUP_USVolumered wine

Instructions:

Skirt Steak

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.
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.

Avocado Corn Relish

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.
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.

Nutrition Facts:
Nutrition Information Per Serving: Calories 1230; Total Fat 90 g (Sat 20 g, Trans 0 g, Poly 10 g, Mono 56 g); Cholesterol 135 mg; Sodium 1460 mg; Potassium 1062 mg; Total Carbohydrates 40 g; Dietary Fiber 9 g; Total Sugars 3 g; Protein 68 g; Vitamin A 2434 IU; Vitamin C 38 mg; Calcium 230 mg; Iron 14 mg; Vitamin D 0 IU; Folate 94 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 50%; Vitamin C 60%; Calcium 25%; Iron 80%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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

*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.

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Grilled Skirt Steak with Avocado Corn Relish