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. 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.
Ingredients
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1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
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1 medium-large tomato, seeded and diced
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1/3 cup chopped fresh cilantro
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2 tablespoons minced jalapeno, or serrano pepper
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2 tablespoons red-wine or cider vinegar
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1 clove garlic, minced
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1/4 teaspoon kosher salt
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3/4 teaspoon paprika
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3/4 teaspoon ground cumin
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3/4 teaspoon dried oregano
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon ground pepper
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2 8- to 10-ounce New York strip (top loin) steaks, trimmed
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2 teaspoons canola oil
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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, jalapeno (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.
2.
Preheat oven to 325 degrees 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.
Tip:
MAKE AHEAD TIP: The Pebre Sauce will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition information
Calories 344, Total Fat 23 g, Saturated Fat 4 g, Monounsaturated Fat 13 g, Cholesterol 49 mg, Sodium 337 mg, Carbohydrate 13 g, Fiber 8 g, Protein 25 g, Potassium 899 mg. Daily Values: Vitamin C 30%. Exchanges: Lean Meat 3,Fat 3
Percent Daily Values are based on a 2,000 calorie diet
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