Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

Serving Size: Serving Size not available for this recipe

Yield: 4 servings

Servings: 4

Active Time: 30 minutes

Total Time: 30 minutes

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. 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.

Ingredients

Pebre sauce

  • ½ cup finely chopped sweet onion, such as Vidalia or Walla Walla
  • 1 medium-large tomato, seeded and diced
  • ⅓ cup chopped fresh cilantro
  • 2 tablespoons minced jalapeño or serrano pepper
  • 2 tablespoons red-wine or cider vinegar
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt

Steak

  • ¾ teaspoon paprika
  • ¾ teaspoon ground cumin
  • ¾ teaspoon dried oregano
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper
  • 2 8- to 10-ounce New York strip (top loin) steaks, trimmed
  • 2 teaspoons canola oil
  • 2 avocados, pitted and peeled

Instructions

  1. To prepare 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.
  2. Preheat oven to 325°F.
  3. To prepare 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.
  4. 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.
  5. Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
  6. Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.

Tips

Make Ahead Tips:

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

Nutrition

Per serving

390 Calories, Total Fat: 27 g, Saturated Fat: 6 g, Cholesterol: 70 mg, Carbohydrates: 13 g, Fiber: 8 g, Added Sugars: 0 g, Protein: 26 g, Sodium: 355 mg, Potassium: 620 mg, Folate: 93 mcg, Calcium: 32 mg

Carbohydrate Servings: 1/2

© Meredith Corporation. All rights reserved. Used with permission.

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