California Avocado season has ended.

Grilled Skirt Steak with Avocado Corn Relish

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Prep time:


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Nutritional Highlights (Per serving) See Full
1230 Calories
90 g Fat
9 g Fiber
1460 mg Sodium
40 g Carbs
Grilled Skirt Steak with Avocado Corn Relish



Serves: 6

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
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 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
1/2 cup red wine

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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.

To read more about Chefs Mary Sue Milliken and Susan Feniger, click here

*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 Sugar 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.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(3 Ratings)