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Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

Source of Recipe

Marla


Recipe Introduction

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.

List of Ingredients

Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado




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

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



Recipe


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.



Nutrition: (Per serving)

Calories - 344
Carbohydrates - 13
Fat - 23
Saturated Fat - 4
Monounsaturated Fat - 13
Protein - 25
Cholesterol - 49
Dietary Fiber - 8
Potassium - 899
Sodium - 337
Nutrition Bonus - Zinc (33 daily value), Vitamin C (30 dv), Potassium (26 dv), Folate (25 dv).

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