Chimichurri Steak and Grilled California Avocado Ancient Grain Bowl

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 Chimichurri Steak and Grilled California Avocado Ancient Grain Bowl

This hearty bowl combines all of the delicious elements of a taco, minus the tortilla! Flavorful skirt steak is enhanced with a delicious grilled avocado and corn salsa- perfect for lunch or dinner!


Serves: 4
  4-oz. portions skirt steak
oz.  Chimichurri Sauce
  Ancient Grain Pilaf (see make-ahead recipe below)
  15-oz. cans black beans, drained and rinsed
  red onion, diced
cups  yellow corn, roasted
1/2  cup  cilantro leaves
1/4  cup  olive oil
1/4  cup  lemon juice
1/4  cup  red wine vinegar
  As needed  Sea salt, to taste
  As needed  Pepper, to taste
  Grilled California Avocado-Corn Relish (see make-ahead recipe below)
  ripe, Fresh California Avocados, seeded, peeled and diced
Tbsp.  toasted sunflower seeds
    Grilled California Avocado-Corn Relish
2/5  cup  olive oil, divided
cups  fresh corn kernels (about 2-3 ears)
1/2  tsp.  sea salt
  As needed  Black pepper, to taste
  ripe, Fresh California Avocado, seeded, peeled and sliced
  large red bell pepper, cored and seeded
  poblano chiles, roasted, peeled and seeded
  green onions, light green and white sections thinly sliced on the diagonal
1/4  cup  red wine vinegar
    Ancient Grain Pilaf
Tbsp.  unsalted butter
Tbsp.  vegetable oil
  clove garlic, minced
  small onion, finely chopped
  cremini mushrooms, sliced thin
cup  pearl barley
1/2  cup  wheat berries
1/4  cup  millet
1/2  cup  wild rice, rinsed
cups  Chicken stock
Tbsp.  chopped fresh herbs (any mixture of parsley, thyme, oregano, chives, etc. per your preference)
  As needed  extra virgin olive oil, to taste
  As needed  Salt, to taste
  As needed  Pepper, to taste

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


  1. Marinate skirt steak in chimichurri sauce for at least one hour, or overnight, and make Ancient Grain Pilaf.
  2. Combine beans, red onion, yellow corn, cilantro leaves, olive oil, lemon juice and red wine vinegar. Add salt and pepper to taste.
  3. Divide Ancient Grain Pilaf into four bowls.
  4. Divide bean mixture among bowls.
  5. Grill skirt steaks to desired temperature, slice on the bias and add one portion to each bowl.
  6. Divide Grilled California Avocado-Corn Relish evenly across each bowl.
  7. Garnish with additional diced California Avocado and toasted sunflower seeds.

Grilled California Avocado-Corn Relish

  1. Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the corn, salt and pepper, and sauté until the corn is heated through and tender, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  2. Brush the avocado slices with a little of the oil, grill the avocado slices for 30 seconds on each side on a hot grill.
  3. Cut the avocados, bell pepper and roasted poblanos into a small dice. Add to the sautéed corn along with the green onions, vinegar and remaining olive oil.
  4. Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve at room temperature.

Ancient Grain Pilaf

  1. Preheat oven to 350 degrees F.
  2. In a large ovenproof pot with a tight­fitting lid, melt butter over low heat. Add oil, garlic, and onion.
  3. Cook until onions are softened and translucent, 5 to 10 minutes. Raise heat to medium high and add mushrooms. Cook until soft, about 5 minutes.
  4. Add grains and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock and bring to a boil. Cover pot and put in oven.
  5. Bake for 30 minutes.
  6. Remove lid and cook a little longer if grains need to be softer.
  7. Fold in chopped herbs.
  8. Drizzle with extra virgin olive oil. Season with salt and pepper, and serve hot.*

*Pilaf can be prepared up to 1 day in advance of serving. Cool to store in the fridge and re-heat to serve.

Serving Suggestion: This dish is a meal unto itself – no need for sides or appetizers, it’s a perfect lunch or dinner!

Beverage Pairing: Pair with a fruit-forward red wine.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Ivy Stark

Recipe created by chef Ivy Stark for the California Avocado Commission

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