Courtesy of California Avocado Commission
6Servings•25 Min.Prep Time•15 Min.Cook Time•20 Min.Marinate Time•24 Hrs.Chill Time•*Avocado Corn relish
Fresh garden saladServe With*•
原料：
1/2 c. cumin seed
3 jalapeno chiles, stemmed, cut in half and seeded
2 cloves garlic, peeled
1 Tbsp. coarsely ground black pepper
1/4 c. fresh lime juice
1 bunch cilantro, stems and leaves
3/4 c. olive oil
1 tsp. salt
1 1/2 lb. skirt steak, trimmed of excess fat and cut into serving pieces
warm flour tortillas for serving
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Avocado Corn Relish
3/4 c. olive oil
4 c. 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 chilies, roasted, peeled and seeded
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 c. red wine
说明：
- Lightly toast cumin seeds in a dry medium skillet for about 5 min. 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 hrs. before cooking. Cook steaks 3-4 min. per side.
Avocado Corn Relish
- Heat 1/2 c. 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.
- 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 c. olive oil. Mix well and let sit 20 to 30 min. to blend the flavors.
营养：
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