Venezuelan Arepas with Argentine Strip Steak and Chimichurri

How to:

Step 1:
Hydrate 2 cups of pre-cooked white cornmeal with 2 1/2 cups of water and 1 tbsp of salt, let it rest for 10 minutes.

Step 2:
Shape into circles and flatten to your desired size, cook on both sides in a cast iron skillet. Cut 1-inch-thick striploin steaks, season with salt, and grill on high heat for 2 minutes per side.

Step 3:
Prepare an Argentine chimichurri by hydrating dried oregano, crushed chili, parsley, garlic, and paprika. Add fresh parsley, vinegar, and oil. Mix well.

Step 4:
Remove the arepas, slice them open, and add finely grated cheese while still hot.

Step 4:
Take the steaks off the grill, let them rest, then slice into strips. Stuff the arepas and drizzle with chimichurri sauce. Enjoy!