skirt steak

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3/4 cup cumin seeds

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6 jalapeño chiles, stemmed, cut in half and seeded

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4 cloves garlic, peeled

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2 Tbsp. cracked black pepper

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1/2 cup freshly squeezed lime juice

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3 bunches cilantro, stems and leaves

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1 1/2 cups olive oil

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2 tsp. salt

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3 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces

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As needed Avocado Corn Relish (see make-ahead recipe below)

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Warm flour tortillas for serving

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3/4 cup olive oil

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4 cups fresh corn kernels (about 5 ears)

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1 tsp. salt

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3/4 tsp. freshly ground black pepper

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2 ripe, Fresh California Avocados, peeled and seeded

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1 large red bell pepper, cored and seeded

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4 poblano chiles, roasted, peeled and seeded

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4 scallions, white and light green parts, thinly sliced on the diagonal

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1/2 cup red wine

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*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 CaliforniaAvocado.com/recipes.