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 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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