NOW IN SEASON! 

Grilled California Avocado and Steak Arepas with Avocado Cream

Total time:

n/a

Prep time:

n/a

Cook time:

n/a

Grilled California Avocado and Steak Arepas with Avocado Cream

Share:

Ingredients

Serves: 12

2 Garlic cloves, peeled
1 Tbsp. Red chili peppers, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano leaves
1 tsp. salt
1/4 cup lime juice
1/4 cup orange juice
2 Tbsp. vegetable oil
2 lbs. Flank or skirt steak
3/4 cup Yellow cornmeal or arepa flour
1/3 cup Monterey Jack cheese, shredded
3 Tbsp. Melted butter, divided
1/2 tsp. salt
1/2 cup Boiling water (3/4 cup if needed)
2/3 cup fresh corn kernels
1 lb. California Avocados, sliced 3/8-inch thick
1 Red bell pepper, halved and seeded
1 Yellow bell pepper, halved and seeded
8 oz. California Avocados
1/2 cup sour cream
1 Tbsp. lime juice
1/4 tsp. cayenne pepper
As needed Red chili peppers or bell peppers, finely chopped - as needed for garnish
As needed Corn husks -- as needed for garnish
As needed Lime wedges - as needed for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

METHOD

  1. To prepare steak, combine first 8 ingredients in a shallow container. Remove about 1/4 cup marinade and reserve; add steak to container, turning to coat meat on both sides and marinate at least 1 hour.
  2. To prepare Arepas, process cornmeal in a blender until finely ground (arepa flour doesn't need further grinding). Transfer to large bowl and stir in cheese, 2 tablespoons melted butter and salt. Add enough boiling water to make a very thick batter; stir in corn.
  3. Brush griddle with remaining 1 tablespoon melted butter and heat until medium-hot. Using about 1 tablespoon batter for each arepa, drop batter onto hot griddle and cook until golden brown, about 2 minutes on each side. Keep warm.
  4. Drain steak from marinade and place on medium-hot grill or in grill pan. Cook 5 minutes on each side, or to desired doneness.
  5. Brush avocado slices and bell pepper halves with reserved marinade and grill, turning once, until lightly browned with grill marks.
  6. To prepare Avocado Cream, cut avocado into chunks and blend with sour cream, lime juice and cayenne in blender until smooth.

PER ORDER

  1. Slice steak and place a few pieces on each arepa. Cut bell pepper into strips and arrange over steak; top with grilled avocado slices and a dollop of Avocado Cream. Sprinkle with chopped red chilies; garnish with lime wedges and corn husks filled with chopped chilies.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Comments

(4 Ratings)