RECIPES

Grilled Skirt Steak with Avocado Corn Relish

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Nutritional Highlights (per serving)

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1230
Calories
90 g
Total Fat
9 g
Dietary Fiber
68 g
Protein
40 g
Total Carbs

Ingredients

Serves: 6
  skirt steak
3/4  cup  cumin seeds
  jalapeño chiles, stemmed, cut in half and seeded
  Garlic cloves, peeled
Tbsp.  cracked black pepper
1/2  cup  freshly squeezed lime juice
  bunches cilantro, stems and leaves
1 1/2  cups  of olive oil
tsp.  salt
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
cups  fresh corn kernels (about 5 ears)
tsp.  salt
3/4  tsp.  freshly ground black pepper
  California avocados, peeled and seeded
  large red bell pepper, cored and seeded
  poblano chiles, roasted, peeled and seeded
  scallions, white and light green parts, thinly sliced on the diagonal
1/2  cup  red wine

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

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.

NUTRITION INFORMATION
PER SERVING
Calories 1230
Total Fat 90 g
Trans Fat 0 g
Saturated Fat 20 g
Unsaturated Fat 56 g
Polyunsaturated Fat 10 mg
Dietary Fiber 9 g
Protein 68 g
Total Carbs 40 g
Cholesterol 135 mg
Sodium 1460 mg
Potassium 1062 mg
Total Sugar 3 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.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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