Ingredients Edit

• 1 tbsp red chili peppers, finely chopped
• 2 garlic cloves, peeled
• 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 pounds flank or skirt steak
• ¾ cup yellow cornmeal or arepa flour
• ⅓ cups Monterey jack cheese, shredded
• 3 tbsp melted butter, divided
• ½ tsp salt
• ½ boiling water (¾ cup if needed)
• ⅔ cups fresh corn kernels
• 1 pound California avocado, sliced ⅜-inch thick
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 8 oz California avocados
• ½ cup sour cream
• 1 tbsp lime juice
• red chili peppers or bell peppers, finely chopped - as needed for garnish
• corn husks -- as needed for garnish
• lime wedges - as needed for garnish

Directions Edit

Steak Edit

1. Combine first 8 ingredients in a shallow container.
2. Remove about ¼ cup marinade and reserve; add steak to container, turning to coat meat on both sides and marinate at least 1 hour.
3. To prepare arepas, process cornmeal in a blender until finely ground (arepa flour doesn’t need further grinding).
4. Transfer to large bowl and stir in cheese, 2 tablespoons melted butter and salt.
5. Add enough boiling water to make a very thick batter; stir in corn.
6. Brush griddle with remaining 1 tablespoon melted butter and heat until medium-hot.
7. Using about 1 tablespoon batter for each arepa, drop batter onto hot griddle and cook until golden brown, about 2 minutes on each side.
8. Keep warm.
9. Drain steak from marinade and place on medium-hot grill or in grill pan.
10. Cook 5 minutes on each side, or to desired doneness.
11. Brush avocado slices and bell pepper halves with reserved marinade and grill, turning once, until lightly browned with grill marks.

Avocado cream Edit

1. Cut avocado into chunks and blend with sour cream, lime juice and cayenne in blender until smooth.
2. Slice steak and place a few pieces on each arepa.
3. Cut bell pepper into strips and arrange over steak; top with grilled avocado slices and a dollop of avocado cream.
4. Sprinkle with chopped red chilies; garnish with lime wedges and corn husks filled with chopped chilies.