Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

5 Reviews
From the EatingWell Kitchen

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 4 servings

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  • 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
  • 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

Preparation

  • Active

  • Ready In

  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 °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.
  • 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

  • Per serving: 342 calories; 23 g fat(4 g sat); 8 g fiber; 13 g carbohydrates; 25 g protein; 100 mcg folate; 61 mg cholesterol; 2 g sugars; 0 g added sugars; 745 IU vitamin A; 19 mg vitamin C; 45 mg calcium; 2 mg iron; 337 mg sodium; 900 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 3 lean meat, 3 fat

Reviews 5

June 19, 2012
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By: elizabethsaukas
D-E-L-I-C-I-O-U-S!!!!!!!! I found this recipe here, made it and now, its one of mine and my husband's favorite recipes. So tasty and delicious! Pros: NULL Cons: NULL
July 10, 2011
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By: m.d0d83
Great Summertime Recipe This was the very first meal made in my brand-spankin' new kitchen (well, it wasn't quite done yet, but I was very anxious)- and it became one of our favorite meals. I love to make this on a hot summer day. Keep the oven off and cook this on the bbq outdoors. Amazing and very refreshing. Pros: Easy and fairly quick Cons: none!
August 12, 2010
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By: EatingWell User
I spent a few months in Chile and LOVED the churrasco sandwiches. This is a great alternative without all of the thick white bread and heavy mayo that still captures the flavors of the churrasco. So excited to see this recipe on here! Definitely give it a try! As for sides, if I had to guess I would say a Chilean would probably go for rice as a side if they weren't going to have their churrasco on the bun.
August 02, 2010
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By: EatingWell User
We have salads alot for dinner. I put topped a plain green salad with this recipe and added two choices of dressing - Paul Newman's Light Lime and a homemade Lime Cilantro Buttermilk. To add some energy food and more vitamins I added sauteed corn and red peppers on the side...got the idea from the picture. This was refreshing and liked by my entire family of 7 Pros: Cons:
July 29, 2010
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By: EatingWell User
This is a refreshing approach to steak, the flavors of the pebre sauce and avocado make it bright in your mouth, not heavy like steak can be sometimes. I'll make it again, still thinking about the perfect side for it. Pros: Cons: