Juicy Sirloin Steak Arepas with Chimichurri and Guacamole

These loaded corn arepas are a celebration of Latin American flavors. Crispy on the outside and tender inside, each arepa is stuffed with melted mozzarella, creamy guacamole, tangy ají salsa and a drizzle of lime crema. Alongside, juicy seared sirloin steak is finished with a bright cilantro chimichurri for a complete, satisfying meal.

Perfect for a special dinner or a weekend feast, this recipe brings together bold spices, fresh herbs and rich textures. The homemade arepas are surprisingly easy to make with precooked polenta and the steak is seasoned with a southwest spice blend for a smoky kick. Serve with pickled jalapeños and fresh tomato salsa for an extra burst of flavor.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. Drain the polenta and transfer to a large bowl; crumble into pea-size pieces. Add flour, half the Southwest Spice Blend, half the mozzarella, 2 tablespoons water and ¼ teaspoon salt. Mash with your hands until thoroughly combined, 30-60 seconds. Let dough rest for 10 minutes.
2. Meanwhile, finely dice the jalapeño (remove ribs and seeds for less heat). Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lime. Finely chop cilantro. Finely dice the tomato.
3. In a small microwave-safe bowl, combine vinegar, 2 tablespoons water, 1 teaspoon sugar and a pinch of salt. Stir in jalapeño and scallion whites. Microwave until dark green, about 30 seconds. Set aside to pickle, stirring occasionally.
4. In another small bowl, combine lime zest, half the cilantro, half the garlic powder, 2 tablespoons olive oil and juice from half the lime. Season with salt and pepper to taste. In a third small bowl, combine sour cream, juice from remaining lime and a pinch of salt.
5. Divide dough into 4 equal portions; shape each into a ball. On a clean surface, flatten each ball into a ¼-inch-thick round. (If sticky, spray hands and surface with nonstick spray.)
6. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. When oil shimmers, carefully add two arepas. Cook until bottoms brown, 2-3 minutes. Flip and cook until second side browns, 2-3 minutes. Transfer to one side of a baking sheet. Repeat with remaining arepas. (Adjust heat if browning too quickly.)
7. Pat steak dry with paper towels. Season all over with remaining Southwest Spice Blend, salt and pepper. Heat a drizzle of oil in another large pan over medium-high heat. Sear steak until browned all over, 3-4 minutes.
8. Transfer steak to the opposite side of the baking sheet from arepas. Roast on middle rack until arepas are cooked through and steak reaches desired doneness, 12-15 minutes. Remove from oven; sprinkle remaining mozzarella over each arepa. Return to oven until cheese melts, about 1 minute. Let steak rest on a cutting board.
9. Using a slotted spoon, transfer pickled jalapeño mixture to a small bowl. Add diced tomato, remaining cilantro and remaining garlic powder; stir to combine. Season with salt and pepper.
10. Slice steak against the grain. Divide steak and arepas between plates. Top arepas with guacamole, ají salsa (the tomato-jalapeño mixture) and a drizzle of crema. Top steak with chimichurri (the cilantro-lime sauce). Serve immediately.

Recipe Tips

FAQ

Can I use regular cornmeal instead of precooked polenta?

Precooked polenta (masarepa) is essential for the right texture. Regular cornmeal will not yield the same results.

How do I store leftover arepas?

Store cooked arepas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispness.

Can I substitute the sirloin steak with another protein?

Yes, chicken breast, pork tenderloin or even a plant-based steak would work well with the same seasoning.