Grilled Skirt Steak with Avocado Corn Relish

Recipe courtesy of California Avocado Commission.

Recipe Ingredients:

Avocado Corn Relish:
3/4 cup olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 California Avocados, peeled and seeded
1 large red bell pepper, cored and seeded
4 poblano chiles, roasted, peeled and seeded
4 green onions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine

For Marinade Purée:
1/2 cup cumin seed
3 jalapeño chiles, stemmed, cut in half and seeded
2 cloves garlic, peeled
1 tablespoon coarsely ground black pepper
1/4 cup fresh lime juice
1 bunch cilantro, stems and leaves
3/4 cup olive oil
1 teaspoon salt

Grilled Skirt Steak:
1 1/2 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces
Warm flour tortillas for accompaniment

Cooking Directions:

1. For Avocado Corn Relish: Preheat 1/2 cup of olive oil in a large skillet over medium heat. Sauté corn with salt and ground black pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with green onions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
2. For Marinade Purée: 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 purée until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and purée until smooth.
3. For Grilled Skirt Steak: Cut steak into 6 servings. Generously brush steak pieces with Marinade Purée 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 to 4 minutes per side.

Makes 6 servings.

Recipe and photograph courtesy of California Avocado Commission.