Vasio or Flap steak, flap meat or French-Bavette, comes from a bottom sirloin butt cut of beef and is generally a very thin steak. This is one of the best steaks in regards to texture and flavor!
Total Time
20min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
lb
Skirt Steak
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
to taste
Granulated Garlic
•
2
Large
Mild Banana Peppers
•
1
Avocado
, ripe
•
1
Tbsp
Fresh Cilantro
, chopped
•
1/4
tsp
Garlic Paste
•
to taste
Aji Amarillo Paste
•
2
Tbsp
Peanut Oil
•
to taste
Cherry Pepper Relish
Cooking Instructions
1.
Cut two 8 oz Skirt Steak (1 lb), season with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
2.
Season the Mild Banana Peppers (2) with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
3.
Mash the flesh of Avocado (1) with Fresh Cilantro (1 Tbsp), Garlic Paste (1/4 tsp), Kosher Salt (to taste) and Aji Amarillo Paste (to taste).
4.
Saute steaks and peppers in Peanut Oil (2 Tbsp) until peppers are blistered and steaks are cooked according to your liking, serve with mashed avocados on the side, top the steaks with the Cherry Pepper Relish (to taste). Enjoy!
Nutrition Per Serving
CALORIES
628
FAT
46.0 g
PROTEIN
49.9 g
CARBS
8.2 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
