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
¾ cup olive oil
4 cups fresh corn kernels (5 ears)
1 tsp. salt
¾ 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 diagonal
½ cup red wine
For Avocado Corn Relish: Heat ½ cup olive oil in large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to large mixing bowl; set aside to cool.
Cut avocados, bell pepper and roasted poblanos into ¼” dices. Add to corn with scallions, red wine and remaining ¼ cup olive oil. Mix well; let stand 20-30 minutes to blend flavors.
For steak: Lightly toast cumin seeds in dry medium skillet for about 5 minutes. Transfer to blender, add jalapenos, garlic, black pepper, salt and lime; puree until cumin seeds are finely ground. Add cilantro, olive oil and salt; puree until smooth.
Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour remaining marinade over. Cover and refrigerate 24-48 hours before cooking. Cook steaks 3-4 minutes per side.
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