Directions

1. Heat a grill or cast-iron skillet to medium-high heat.

2. Rub skirt steak with olive oil, salt, pepper, and cumin

3. Cook for about 3-4 minutes per side (medium-rare) or to your desired doneness. Let rest for 5 minutes, then slice thinly against the grain.

4. Brush zucchini, bell peppers, and corn with olive oil. Grill for 3-4 minutes per side until tender and slightly charred. Slice the corn off the cob.

5. Arrange the sliced steak and grilled vegetables on a plate. Add sliced avocado and drizzle generously with Roasted Poblano & Garlic