Adapted from Border Grill, Grilled Skirt Steak with Avocado Corn Relish is a great, flavorful dish with a luscious relish that enhances the steak brilliantly.

Grilled Skirt Steak with Avocado Corn Relish

Grilled Skirt Steak with Avocado Corn Relish
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 3/4 Cup cumin seeds
  • 6 jalapeño chiles, stemmed, cut
  • 4 garlic cloves, peeled
  • 2 Tablespoons cracked black pepper
  • 1/2 Cup freshly squeezed lime juice
  • 3 bunches cilantro, stems and leaves
  • 1 1/2 Cups olive oil
  • 2 teaspoon salt
  • 3 pounds skirt steak, trimmed of excess
  • Avocado Corn Relish, recipe follows
  • warm flour whole-wheat tortillas, for serving
Avocado Corn Relish
  • 3/4 Cup olive oil
  • 4 Cups (about 5 ears) fresh corn kernels
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 avocados, peeled and seeded
  • 1 large pepper red bell pepper, cored and seeded
  • 4 poblano chilies, roasted, peeled and seeded
  • 4 scallions, white and light green parts only
  • 1/2 Cup red wine
Instructions
  1. 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.
  2. 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 to 4 minutes per side.
Avocado Corn Relish
  1. Heat 1/2 cup of 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.
  2. Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

 

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