Los Angeles Beef Recipe List

Border Grill

1445 4th Street, Santa Monica, CA 90401

Grilled Marinated Skirt Steak with Avocado Corn Relish

Yields: 6 servings

Ingredients: skirt steak

3/4 C cumin seeds
6 jalapeño chiles, stemmed, cut in half and seeded if desired
4 garlic cloves, peeled
2 T cracked black pepper
1/2 C freshly squeezed lime juice
3 bunches cilantro, stems and leaves
1 1/2 C olive oil
2 t salt
3 lb skirt steak, trimmed of excess fat and cut into 6 serving pieces
warm flour tortillas, for serving

Ingredients: Avocado Corn Relish

3/4 C olive oil
4 C fresh corn kernels (about 5 ears)
1 t salt
3/4 t freshly ground black pepper
2 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 C red wine vinegar


  • Lightly toast the cumin seeds in a dry medium skillet over low heat just until their aroma is released, about 5 minutes.
  • Transfer seeds to a blender. Add the jalapenos, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add the cilantro, olive oil and salt and puree until smooth.
  • Cut the steak into 6 serving pieces. Generously brush the meat all over with the cumin seed marinade and roll each piece up into a cylinder.
  • Arrange the rolled steaks in a shallow pan and pour on the remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours.
  • About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and place on the platter.
  • Heat the grill or broiler to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. (Or panfry in a hot cast-iron skillet lightly coated with oil.)
  • Transfer to a cutting board and slice across the grain into diagonal strips. (Tough cuts like this and flank should always be cut across the grain so that no one bite will contain too much muscle.)
  • Serve hot with avocado corn relish and warm flour tortillas.


  • Heat 1/2 cup of the olive oil in a large skillet over medium heat. Sauté the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  • Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice. Add to the sautéed corn along with the scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Add the avocado shortly before serving.

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