Grilled Skirt Steak with Avocado Corn Relish

Serves: 6


skirt steak
3/4 cup cumin seeds
6 jalapeƱo 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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit