4 4-oz. portions skirt steak

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6 oz. Chimichurri Sauce

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Ancient Grain Pilaf (see make-ahead recipe below)

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2 15-oz. cans black beans, drained and rinsed

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1 red onion, diced

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2 cups yellow corn, roasted

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1/2 cup cilantro leaves

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1/4 cup olive oil

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1/4 cup lemon juice

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1/4 cup red wine vinegar

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As needed Sea salt, to taste

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As needed Pepper, to taste

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Grilled California Avocado-Corn Relish (see make-ahead recipe below)

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1 ripe, Fresh California Avocados, seeded, peeled and diced

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1 Tbsp. toasted sunflower seeds

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2/5 cup olive oil, divided

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2 cups fresh corn kernels (about 2-3 ears)

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1/2 tsp. sea salt

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As needed Black pepper, to taste

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1 ripe, Fresh California Avocado, seeded, peeled and sliced

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1 large red bell pepper, cored and seeded

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2 poblano chiles, roasted, peeled and seeded

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2 green onions, light green and white sections thinly sliced on the diagonal

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1/4 cup red wine vinegar

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1 Tbsp. unsalted butter

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1 Tbsp. vegetable oil

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1 clove garlic, minced

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1 small onion, finely chopped

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4 cremini mushrooms, sliced thin

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1 cup pearl barley

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1/2 cup wheat berries

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1/4 cup millet

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1/2 cup wild rice, rinsed

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3 cups Chicken stock

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2 Tbsp. chopped fresh herbs (any mixture of parsley, thyme, oregano, chives, etc. per your preference)

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As needed extra virgin olive oil, to taste

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As needed Salt, to taste

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As needed Pepper, to taste

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.