INGREDIENTS:Steak: 2 garlic cloves, peeled 1 Tbsp. finely chopped red chili peppers 2 tsp. ground cumin 1 tsp. dried oregano leaves 1 tsp. salt ¼ cup lime juice ¼ cup orange juice 2 Tbsp. vegetable oil 2 lbs. flank or skirt steakArepas: 3/4 cup yellow cornmeal or arepa flour 1/3 cup shredded Monterey Jack cheese 3 Tbsp. melted butter, divided ½ tsp. salt ½ to 3/4 cup boiling water 2/3 cup fresh corn kernelsVegetables: 2 1-lb. California Avocados, peeled and sliced 3/8-inch thick 1 red bell ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.