Roasted skirt steak with mixed peppers and potato salad with avocado mayonnaise

The skirt steak is a cut that stands out for its juiciness, versatility and tenderness. It is one of the favorites featured in several recipes. The cut combines with different ingredients: our suggestion of the week is a mixture of peppers to intensify the flavor.

To complete, the tip is a rich potato salad with avocado mayonnaise, giving balance to the dish.

Ingredients:

Skirt steak with chili mix

• 1 cut of Cabaña Las Lilas skirt steak
• 1 tbsp black pepper
• 1 tbsp white pepper
• 1 tbsp pink pepper
• Salt to taste
• 2 tbsp. Alma Lusa Olive Oil

Potato salad with avocado mayonnaise

• 500g small round potatoes
• 2 avocados
• Juice of 1 lemon
• 1 tbsp mustard
• 1 clove garlic
• 2 tbsp. Alma Lusa Olive Oil
• Salt to taste
• Kingdom pepper to taste
• Chopped parsley to taste

Preparation:

Potato salad with avocado mayonnaise

Cut the potatoes into half-sized balls, place them in a large pot and cover with water.

Bring to medium heat and cook for 15 minutes or until soft but not falling apart.

Drain the water, place in a large bowl and set aside.

Remove the avocado pulp, place in the bowl of a blender and add the lemon juice, mustard, garlic, olive oil and season with salt and ground black pepper to taste.

Blend to the consistency of mayonnaise, mix in the potatoes and adjust the salt.

Finish with the chopped parsley and take to the refrigerator. 

Roasted skirt steak with chili mix:

Using the tip of a knife, chop the pepper mixture without turning it into powder. Set aside.

Place the skirt steak in a medium mold and season with salt.

Heat a non-stick pan over medium heat and drizzle with olive oil.

Let the fine seasoned skirt steak roast for 6 minutes on each side or to the desired doneness.

Remove from heat and add the pepper mixture. Serve immediately with the potato salad with avocado mayonnaise.