Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

  • Active Time 30m
  • Total Time 30m

4 servings

This recipe was inspired by the popular Chilean sandwich, called a churrasco, that features a thin sandwich steak, mashed avocado and a type of salsa called Pebre. We have substituted tender strip steak for sandwich steaks to make a satisfying steak dinner. If you have leftovers, layer the components in a mayonnaise-coated crusty roll and enjoy a churrasco sandwich the following day. Searing a steak on the stovetop and then finishing it in a moderate oven allows for good browning, and the gentle heat helps ensure a tender result.

Make Ahead Tip: The Pebre Sauce will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

ingredients

  • For the Pebre Sauce:
  • 1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
  • 1 medium-large tomato, seeded and diced
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons minced jalapeño or serrano pepper
  • 2 tablespoons red-wine or cider vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • For the Steak:
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground pepper
  • Two 8- to 10-ounce New York strip (top loin) steaks, trimmed
  • 2 teaspoons canola oil
  • 2 avocados, pitted and peeled

directions

FOR THE PEBRE SAUCE: Place the onion in a medium bowl, cover with ice water and let soak for 10 to 20 minutes. Drain. Combine the onion, tomato, cilantro, jalapeño (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.

Preheat the oven to 325 degrees F.

FOR THE STEAK: Mix the paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of steaks.

Heat the oil in a large ovenproof skillet, such as cast iron, over medium-high. Add the steaks and cook just until browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness. Transfer to a clean cutting board. Tent with foil and let rest for 5 minutes.

Meanwhile, mash the avocados with the remaining 1/4 teaspoon salt in a small bowl.

Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9365

nutrition information per serving

344 calories; 23g total fat; 4g total saturated fat; 49mg cholesterol; 337mg sodium; 13g carbohydrates; 8g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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