Serving Size: 6
- Halve it
- Double it
|As needed||Skirt Steak|
|3/4 cup||cumin seeds|
|6||jalapeño chiles, stemmed, cut in half and seeded|
|4||garlic cloves, peeled|
|2 Tbsp.||cracked black pepper|
|1/2 cup||freshly squeezed lime juice|
|3||bunches cilantro, stems and leaves|
|1 1/2 cups||of olive oil|
|3 lbs.||skirt steak, trimmed of excess fat and cut into 6 serving pieces|
|As needed||Avocado Corn Relish (see make-ahead recipe below)|
|As needed||Warm flour tortillas for serving|
|As needed||Avocado Corn Relish|
|3/4 cup||olive oil|
|4 cups||fresh corn kernels (about 5 ears)|
|3/4 tsp.||freshly ground black pepper|
|2||Rosywood 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|
- 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.
- 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.
- 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.
- 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.
Serve with a lightly dressed green salad topped with Fresh Rosywood Avocado.
*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
Nutrition Information Per Serving: Calories 1230; Total Fat 90 g (Sat 20 g, Trans 0 g, Poly 10 g, Mono 56 g); Cholesterol 135 mg; Sodium 1460 mg; Potassium 1062 mg; Total Carbohydrates 40 g; Dietary Fiber 9 g; Total Sugars 3 g; Protein 68 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.
Author: Mary Sue Milliken and Susan Feniger