Chimichurri Steak and Grilled California Avocado Ancient Grain Bowl
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 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
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.