From: Chefs Mary Sue Milliken and Susan Feniger, Border Grill and Ciudad restaurants. Yield: 6 servings. ¾ cup cumin seeds 6 jalapeno chiles, stemmed, cut in half and seeded 4 garlic cloves, peeled 2 Tbsp. cracked black pepper ½ cup freshly squeezed lime juice 3 bunches cilantro, stems and leaves 1½ cups olive oil 2 tsp. salt 3 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces for serving, warm flour tortillas Avocado Corn Relish: ¾ cup olive oil 4 cups fresh ...

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