Grilled Skirt Steak with Avocado Corn Relish Recipe |
We were looking for something fun and apart from the usual dogs and burgers for Labor Day Weekend when we sighted this recipe for Grilled Skirt Steak with Avocado Corn Relish. It’s the creation of Chefs Mary Sue Milliken and Susan Feniger who developed it for our friends at the California Avocado Commission.
When not developing recipes for others the two Chefs hold sway at their own Border Grill, the hip, urban cantina in Santa Monica, California. You might also know them as the Food Network’s “Too Hot Tamales”.
The Border Grill’s Chef/Owners have always been champions of the environment and in recent years have stepped up their efforts with a host of environmentally-friendly policies at their restaurants. That includes serving sustainably harvested seafood and a program called "Good for the Planet, Good for You" giving guests the opportunity to choose dishes made with at least 80% plant-based ingredients.
Ingredients for 6 Servings
• ¾ Cup cumin seeds
• 6 Jalapeño chiles, stemmed, cut in half and seeded
• 4 Garlic cloves, peeled
• 2 Tablespoons cracked black pepper
• ½ Cup freshly squeezed lime juice
• 3 Bunches cilantro, stems and leaves
• 1½ Cups extra virgin olive oil
• 2 Teaspoons salt
• 3 Lbs. skirt steak, trimmed of excess fat and cut into 6 serving pieces
• Avocado Corn Relish (see make-ahead recipe below)
• Warm flour tortillas for serving
Avocado Corn Relish
• ¾ Cup extra virgin olive oil
• 4 Cups fresh corn kernels (about 5 ears)
• 1 Teaspoon salt
• ¾ Teaspoon freshly ground black pepper
• 2 California 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
• ½ Cup red wine
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.
Preparation
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 3-4 minutes per side.
3. 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.
4. 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 California Avocado.
Copyright ©, Mary Sue Milliken and Susan Feniger, courtesy of California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To order a world class, hand-picked olive oil from California's Stella Cadente, go to: L'Autunno Blend Extra Virgin Olive Oil
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