Grilled Skirt Steak with Avocado Corn Salad

Grilled Skirt Steak with Avocado Corn Salad

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 6

Succulent slices of steak topped with Avocado Corn Salad, a toothsome combination of roasted corn, peppers, and melt-in-your-mouth avocado makes for an unbeatable dinner entree. 


  • 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 link above)


  1. 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.
  2. Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and cover with remaining marinade.
  3. Cover with plastic wrap and refrigerate 24 to 48 hours before cooking.
  4. 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.

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