In addition to the protein and amino acids from the juicy steak, the avocado provides more than 25 essential nutrients, including fiber, potassium, vitamin E, B-vitamins and folic acid. The avocado and olive oil also act as "nutrient boosters" by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein. One-fifth of a medium avocado has a mere 50 calories and, even better, research suggests avocados are good for the eyes, help with weight loss and maintenance, are good for the heart and may lower cholesterol.
Recipes courtesy of the California Avocado Commission.
Grilled Skirt Steak
3/4 cup cumin seeds
6 jalapeno chiles, stemmed, cut in half, seeded
4 garlic cloves, peeled
2 tablespoons cracked black pepper
1/2 cup freshly squeezed lime juice
3 bunches cilantro, stems and leaves
1 1/2 cups of olive oil
2 teaspoons salt
3 pounds skirt steak, trimmed of excess fat, cut into 6 serving pieces
Avocado Corn Salad (recipe below)
Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalapenos, 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 cover with remaining marinade. Cover with plastic wrap and refrigerate 24 to 48 hours before cooking. Cook steaks on a hot grill or grill pan for 3 to 4 minutes per side or until desired doneness. Serve with Avocado Corn Salad and warm flour tortillas.
Avocado Corn Salad
3/4 cup olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 cup freshly ground black pepper
2 fresh California avocados, peeled, seeded
1 large red bell pepper, roasted, peeled, seeded
4 poblano chiles, roasted, peeled, seeded
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar
Heat 1/2 cup of olive oil in a large skillet over medium heat. Saute 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 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.