Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado

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.

Prep/Cook Time: 30 Minutes, Servings: 4

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

Directions

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.

Nutritional Information

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

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