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COOK TIME:
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INGREDIENTS
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 |
INSTRUCTIONS
- 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
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