Grilled California Avocado and Steak Arepas with Avocado Cream

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Serves: 12
  Garlic cloves, peeled
Tbsp.  Red chili peppers, finely chopped
tsp.  ground cumin
tsp.  dried oregano leaves
tsp.  salt
1/4  cup  lime juice
1/4  cup  orange juice
Tbsp.  vegetable oil
lb.  Flank or skirt steak
3/4  cup  Yellow cornmeal or arepa flour
1/3  cup  Monterey Jack cheese, shredded
Tbsp.  Melted butter, divided
1/2  tsp.  salt
1/2  cup  Boiling water (3/4 cup if needed)
2/3  cup  fresh corn kernels
lb.  California Avocados, sliced 3/8-inch thick
  Red bell pepper, halved and seeded
  Yellow bell pepper, halved and seeded
oz.  California Avocados
1/2  cup  sour cream
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



  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.


  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.


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