Avocado & Steak Arepas

Menu Part: 
Cuisine Type: 

Spicy yet smooth, with a combination of flavors that is sure to please. The presentation is impressive too.


2 garlic cloves, chopped
1 tbsp. minced red chiles
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
1⁄3 cup shredded Monterey Jack cheese
3 tbsp. melted butter, divided
1⁄2 tsp. salt
1⁄2 to 3⁄4 cup boiling water
2⁄3 cup fresh corn kernels
2 California avocados (1 lb.), peeled and sliced
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 California avocado, peeled
1⁄2 cup sour cream
1 tbsp. lime juice
1⁄4 tsp. cayenne


1. Combine first 8 ingredients in a shallow container. Reserve 1⁄4 cup marinade and add steak to container. Marinate at least 1 hr.

2. Process cornmeal in a blender until finely ground. 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.

3. Brush griddle with remaining butter and heat until medium-hot. For each arepa, drop about 1 tbsp. batter onto hot griddle; cook until golden brown, about 2 min.

4. Drain steak and grill to desired doneness.

5. Brush avocado slices and bell pepper halves with reserved marinade and grill, turning once, until lightly browned.

6. Cut whole avocado into chunks and blend with sour cream, lime juice, and cayenne in blender until smooth.

7. 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.

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources