Steak Arepas with Avocado Cream

Yield: 12 servings.

1 Tbsp. red chili peppers, finely chopped
2 garlic cloves, peeled
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 lb. 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
2/3 cup fresh corn kernels
1 lb. California Avocados, sliced 3/8" 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
as needed for garnish, red chili peppers or bell peppers, finely chopped
as needed for garnish, corn husks
as needed for garnish, lime wedges

For steak: Combine first 8 ingredients in 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.

To Prepare Arepas: Process cornmeal in blender until finely ground (arepa flour doesn't need further grinding). Transfer to large bowl and stir in cheese, 2 Tbsp. melted butter and salt. Add enough boiling water to make a very thick batter. Stir in corn. Brush griddle with remaining 1 Tbsp. melted butter and heat until medium-hot. Using about 1 Tbsp. batter for each arepa, drop batter onto hot griddle and cook until golden brown, about 2 minutes on each side. Keep warm.

Drain steak from marinade and place on medium-hot grill or in grill pan. Cook 5 minues on each side, or to desired doneness. brush avocado slices and bell pepper halves with reserved marinade and grill, turning once, until lightly browned with grill marks.

For Avocado Cream: Cut avocado into chunks and blend with sour cream, lime juice and cayenne in blender until smooth.

Per Order: 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.

AVOCADO COMMISSION CALIFORNIA