Arepas with Grilled Beef Steak and Chimichurri - West Side Beef

Arepas with Grilled Beef Steak and Chimichurri

Arepas are the epitome, champion, and world ambassador of Venezuelan Cuisine.

I grew up eating arepas for either breakfast, lunch, or dinner. This recipe takes advantage of the beautiful secondary cut steaks available in your WSB Beef Share.


  • Arepas
  • 1 pack of Pre-cooked Corn Meal product available at your local Latin American/Spanish food emporium.
  • Steaks
  • Any and all secondary cuts included in your Beef Share. These include: Cabinet, Clodhammer, Flat Iron, Vacio/Bavette, Blade Steak, Skirts, Flank, Trip Tip, Tenderloin, or Top Sirloin.
  • Chimichurri
  • 1 bunch of parsley
  • 1 bunch of cilantro
  • 1 bunch of fresh oregano
  • 2 medium cloves of garlic
  • 2 seeded jalapenos
  • 5 stemmed fresh bay leaves
  • 2 T red wine vinegar
  • 1 T dry chili flakes
  • about 2 cups of olive oil, salt, and pepper to taste


  1. Take steaks out of the fridge to temper about 1 hour before cooking.
  2. Follow the instructions found on the back of the Arepa Meal and make as many arepas as you need.  They’re really simple.
  3. Prepare your chimichurri. Wash and pick the herbs (especially the oregano and the cilantro) and dry well, set aside.
  4. Set up your food processor or blender and add all ingredients outlined above to desired texture (some like to blend all ingredients into a homogeneous blend, some prefer a chunky version of the recipe – they are both great), make sure you keep the chimichurri cold as this will help keep it longer before it oxidizes and loses its vibrant colour.
  5. Use 3/4 of your mixture to marinade your steaks for a few hours or overnight. Reserve the remaining mix and keep to add fresh to the arepas.
  6. For the steaks, follow the cooking instructions as found on this site’s glossary and ensure you let the meat rest.
  7. Just before your meat is ready to be sliced, make sure you warmed up the arepas in a 350-degree oven and open the side of it into a pocket.
  8. From here, slather the piping hot arepa with butter, slice the rested steaks against the grain, and stuff your arepas.
  9. Finish with some of the leftover chimichurri as sauce for the arepa.

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