Grilled Avocado and Steak Arepas with Avocado Cream

Grilled Avocado and Steak Arepas with Avocado Cream Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Grilled Avocado and Steak Arepas with Avocado Cream is a delicious and unique dish that combines the flavors of grilled steak, creamy avocado, and savory arepas. This recipe is perfect for a special dinner or a weekend barbecue with friends and family.

History

The origins of this recipe can be traced back to traditional Latin American cuisine, where arepas are a popular staple. Arepas are cornmeal patties that are grilled or fried and can be filled with a variety of ingredients. The addition of grilled steak and avocado cream adds a modern twist to this classic dish.

Ingredients

1 tbsp red chili peppers, finely chopped
2 garlic cloves, peeled
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp salt
0.25 cup lime juice
0.25 cup orange juice
2 tbsp vegetable oil
2 lb (907 g) flank or skirt steak
0.75 cup yellow cornmeal or arepa flour
0.33 cup monterey jack cheese, shredded
3 tbsp melted butter, divided
0.5 tsp salt
0.5 cup boiling water (0.75 cup if needed)
0.67 cup fresh corn kernels
1 lb (454 g) california avocado, sliced 0.38 inch thick
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
8 oz (227 g) california avocados
0.5 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

How to prepare

Steak

Combine the first 8 ingredients in a shallow container.
Remove about 0.25 cup of marinade and set it aside. Add the steak to the container, turning to coat the meat on both sides. Marinate for at least 1 hour.
To prepare the arepas, process the cornmeal in a blender until finely ground (arepa flour doesn’t need further grinding).
Transfer the ground cornmeal to a large bowl and stir in the cheese, 2 tbsp of melted butter, and salt.
Add enough boiling water to make a very thick batter. Stir in the corn.
Brush the griddle with the remaining 1 tbsp of melted butter and heat until medium-hot.
Using about 1 tbsp of batter for each arepa, drop the batter onto the hot griddle and cook until golden brown, about 2 minutes on each side.
Keep the arepas warm.
Drain the steak from the marinade and place it on a medium-hot grill or in a grill pan.
Cook the steak for 5 minutes on each side, or to desired doneness.
Brush the avocado slices and bell pepper halves with the reserved marinade and grill, turning once, until lightly browned with grill marks.

Avocado cream

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

Variations

Substitute chicken or shrimp for the steak for a different flavor.
Add diced tomatoes or black beans to the avocado cream for extra texture.
Top the arepas with salsa or guacamole for a different twist.

Cooking Tips & Tricks

Make sure to marinate the steak for at least 1 hour to allow the flavors to fully develop.

- Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.

- Grilling the avocado slices and bell peppers adds a smoky flavor to the dish.

- Serve the arepas warm to keep them soft and fluffy.

Serving Suggestions

Serve Grilled Avocado and Steak Arepas with Avocado Cream with a side salad or grilled vegetables for a complete meal.

Cooking Techniques

Grilling the steak, avocado slices, and bell peppers adds a smoky flavor to the dish. The arepas are cooked on a griddle until golden brown and crispy on the outside.

Ingredient Substitutions

Use chicken or shrimp instead of steak.

- Substitute Greek yogurt for sour cream in the avocado cream.

- Use gluten-free flour for a gluten-free version of the arepas.

Make Ahead Tips

The steak can be marinated ahead of time and stored in the refrigerator until ready to grill. The avocado cream can also be made in advance and stored in an airtight container.

Presentation Ideas

Arrange the grilled avocado slices and bell pepper strips on top of the steak-filled arepas for a colorful and appetizing presentation. Garnish with chopped red chilies and lime wedges for a pop of color.

Pairing Recommendations

Serve Grilled Avocado and Steak Arepas with Avocado Cream with a refreshing cucumber salad and a glass of chilled white wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, place the arepas in a toaster oven or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Grilled Avocado and Steak Arepas with Avocado Cream contains approximately 450 calories.

Carbohydrates

Each serving of Grilled Avocado and Steak Arepas with Avocado Cream contains approximately 35 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 25 grams of fat.

Proteins

Each serving of Grilled Avocado and Steak Arepas with Avocado Cream contains approximately 30 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains dairy (cheese and sour cream) and gluten (flour). It may not be suitable for individuals with dairy or gluten allergies.

Summary

Grilled Avocado and Steak Arepas with Avocado Cream is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Grilled Avocado and Steak Arepas with Avocado Cream is a flavorful and satisfying dish that combines the smoky flavors of grilled steak and avocado with the creamy texture of the avocado cream. This recipe is perfect for a special occasion or a weekend barbecue with friends and family.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. I had never thought of combining avocado, steak, and arepas in such a delicious way. But, as with many of the recipes I have learned over the years, this one came to me from a friend who had traveled to South America and brought back culinary inspiration.

It all started when my dear friend Maria came back from her trip to Colombia. She couldn't stop raving about the food she had tried there, especially the arepas. She described them as crispy on the outside and soft on the inside, the perfect vessel for all sorts of delicious fillings. Maria insisted that I had to try making them at home, and she even shared her favorite recipe with me.

I remember the first time I made arepas. I was a bit nervous, not knowing if I could recreate the flavors that Maria had described so vividly. But as soon as I took my first bite of the warm, golden arepa, I knew I had found a new favorite dish. The arepas were delicious on their own, but I couldn't resist experimenting with different fillings.

That's when I decided to try making Grilled Avocado and Steak Arepas with Avocado Cream. I had never grilled avocado before, but I was intrigued by the idea of adding a smoky flavor to the creamy fruit. And the combination of juicy steak and rich avocado cream sounded like a match made in culinary heaven.

I started by marinating the steak in a mixture of garlic, cumin, and lime juice. While the steak was soaking up all those delicious flavors, I got to work on making the avocado cream. I blended ripe avocados with sour cream, cilantro, and a touch of lime juice until it was smooth and velvety.

Next, I sliced the avocados in half and removed the pits. I brushed them with a bit of olive oil and sprinkled them with salt and pepper before placing them on the grill. The avocados sizzled and charred beautifully, creating a smoky aroma that filled the air.

Once the avocados were grilled to perfection, I chopped them up and mixed them with the marinated steak. I spooned the mixture onto the warm arepas and drizzled them with the creamy avocado sauce. The final touch was a sprinkle of fresh cilantro and a squeeze of lime juice.

As I took my first bite of the Grilled Avocado and Steak Arepas with Avocado Cream, I was transported back to Maria's stories of her trip to Colombia. The flavors were bold and vibrant, with the charred avocado adding a smoky depth to the dish. The tender steak paired perfectly with the creamy avocado sauce, creating a harmony of flavors that danced on my taste buds.

I couldn't wait to share this recipe with my family and friends. As I watched their faces light up with delight as they tasted the Grilled Avocado and Steak Arepas with Avocado Cream, I knew that this dish would become a new favorite in our household.

And so, another recipe found its way into my collection, a testament to the power of culinary exploration and the joy of sharing delicious food with the ones we love. I will always be grateful to Maria for introducing me to the wonders of Colombian cuisine and inspiring me to create my own version of Grilled Avocado and Steak Arepas with Avocado Cream.