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RECIPE
11 INGREDIENTS4 STEPS20MIN

Peruvian Steak with Avocado Salsa and Peppers

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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!

20MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 lb
Skirt Steak
to taste
to taste
Cayenne Pepper
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
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Nutrition Per Serving
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CALORIES
643
FAT
47.3 g
PROTEIN
50.1 g
CARBS
8.9 g

Directions

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Step 1
Cut two 8 oz Skirt Steak (16 ounce), season with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
Step 2
Season the Mild Banana Pepper (2) with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
Step 3
Mash the flesh of Avocado (1) with Fresh Cilantro (1 tablespoon), Garlic Paste (1/4 teaspoon), Kosher Salt (to taste) and Aji Amarillo Paste (to taste).
Step 4
Saute steaks and peppers in Peanut Oil (2 tablespoon) 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!

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Nutrition Per Serving
Calories
643
% Daily Value*
Fat
47.3 g
61%
Saturated Fat
11.7 g
58%
Trans Fat
0.9 g
--
Cholesterol
145.1 mg
48%
Carbohydrates
8.9 g
3%
Fiber
6.6 g
24%
Sugars
0.7 g
--
Protein
50.1 g
100%
Sodium
174.7 mg
8%
Vitamin D
0.2 µg
1%
Calcium
28.2 mg
2%
Iron
4.6 mg
26%
Potassium
1114.0 mg
24%
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