Grilled skirt steak with avocado relish








Serving Size: 6

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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
2 tsp. salt
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)
1 tsp. salt
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.

Serving Suggestions:

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: 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