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 steak
Arepas:
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 kernels
Vegetables:
2 1-lb. California Avocados, peeled and sliced 3/8-inch thick
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
Avocado Cream:
1 8-oz. California Avocado, peeled
½ cup sour cream
1 Tbsp. lime juice
¼ tsp. cayenne
For garnish, finely chopped red chili peppers or bell peppers
For garnish, corn husks
For garnish, lime wedges DIRECTIONS:To prepare steak: Combine first 8 ingredients in shallow container. Remove ¼ cup marinade and reserve; add steak to container, turning to coat meat on both sides, and marinate for at least 1 hour.
Meanwhile, 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 Tbsp. melted butter and salt. Add enough boiling water to make a very thick batter; stir in corn. Brush griddle with remaining 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 pan. Cook 5 minutes 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.
To prepare avocado cream: Cut avocado into chunks and blend with sour cream, lime juice and cayenne in blender until smooth.
For service, 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. SERVINGS:8-12 appetizer servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION