3.75
4 ratings

Chimichurri Steak and Grilled California Avocado Ancient Grain Bowl

Staff Writer
Ivy Stark of Dos Caminos in NYC created a scrumptious grain bowl with California avocados with her own unique twist
grain bowl

Ivy Stark

California avocado season is officially here! Running from March until September, this is the best time of the year to find creamy, rich, delicious California-grown avocados.

To celebrate, CAC (California Avocado Commission) partnered with three of the nation’s hottest chefs. Ivy Stark of Dos Caminos in NYC created a scrumptious grain bowl with California avocados with her own unique twist.

Recipe created by Ivy Stark of Dos Caminos for the California Avocado Commission.

4
Servings
Deliver Ingredients

Ingredients

  • 4 4-ounce portions skirt steak
  • 6 Ounces chimichurri sauce
  • Ancient grain pilaf
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 red onion, diced
  • 2 Cups yellow corn, roasted
  • 1/2 Cup cilantro leaves
  • 1/4 Cup olive oil
  • 1/4 Cup lemon juice
  • 1/4 Cup red wine vinegar
  • Sea salt, to taste
  • Pepper, to taste
  • Grilled California avocado-corn relish
  • 1 ripe, fresh California avocado, seeded, peeled and diced
  • 1 Tablespoon toasted sunflower seeds

Directions

Marinate skirt steak in chimichurri sauce for at least one hour, or overnight, and the make the ancient grain pilaf.

Combine beans, red onion, yellow corn, cilantro leaves, olive oil, lemon juice, and red wine vinegar. Add salt and pepper to taste.

Divide ancient grain pilaf into four bowls. Divide bean mixture among bowls.

Grill skirt steaks to desired temperature, slice on the bia,s and add one portion to each bowl.

Divide grilled California avocado-corn relish evenly across each bowl.

Garnish with additional diced California avocado and toasted sunflower seeds.

Chimichurri Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chimichurri Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.