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Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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.
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
2   8- to 10-ounce New York strip (top loin) steaks, trimmed
2 teaspoons   canola oil
2   avocados, pitted and peeled
Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Recipe at
FOR THE PEBRE SAUCE: Place 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 oven to 325 degrees F.

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

Heat 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 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beef Skillet Dinners
Nutrition Facts per Serving
Yield:   4 servings
Calories: 344
Fat. Total: 23g
Protein: 25g
Carbohydrates, Total: 13g
Fat, Saturated: 4g
Fiber: 8g
Cholesterol: 49mg
Sodium: 337mg
% Cal. from Fat: 60%
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