Grilled Skirt Steak with Avocado Corn Relish

1 Star2 Stars3 Stars4 Stars5 Stars (7)Loading... Leave a comment

Nutrition Facts

Nutrition information
per serving

Calories 1230
Total Fat 90g
Saturated Fat 20g
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 56g
Cholesterol 135mg
Sodium 1460mg
Total Carbs 40g
Dietary Fiber 9g
Total Sugars 3g
Protein 68g
Potassium 1062mg

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%


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Start cooking

Serves: 6

skirt steak 3/4 cup cumin seeds 6 jalapeño chiles, stemmed, cut in half and seeded 4 cloves garlic, peeled 2 Tbsp. cracked black pepper 1/2 cup freshly squeezed lime juice 3 bunches cilantro, stems and leaves 1 1/2 cups olive oil 2 tsp. salt 3 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces As needed Avocado Corn Relish (see make-ahead recipe below) Warm flour tortillas for serving Avocado Corn Relish 3/4 cup olive oil 4 cups fresh corn kernels (about 5 ears) 1 tsp. salt 3/4 tsp. freshly ground black pepper 2 ripe, Fresh California Avocados, peeled and seeded 1 large red bell pepper, cored and seeded 4 poblano chiles, roasted, peeled and seeded 4 scallions, white and light green parts, thinly sliced on the diagonal 1/2 cup red wine
  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.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Other Topics