Avocado & Steak Arepas

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

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

Ingredients

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
 

Steps

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

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources