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Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

:  March/April 2008

Your rating: None Average: 4.8 (15 votes)

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.


READER'S COMMENT:
"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!...
Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low carbohydrate | Low sodium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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 & Notes

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

Nutrition

Per serving: 344 calories; 23 g fat ( 4 g sat , 13 g mono ); 49 mg cholesterol; 13 g carbohydrates; 25 g protein; 8 g fiber; 337 mg sodium; 899 mg potassium.

Nutrition Bonus: Zinc (33% daily value), Vitamin C (30% dv), Potassium (26% dv), Folate (25% dv).

Exchanges: 3 lean meat, 3 fat


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Recipe Categories

Style/Theme
Everyday favorites
Make ahead instructions
Quick (total 30 min. or less)
Entertaining, casual
Ease of Preparation
Easy
Type of Dish
Main dish, meat
Total Time
30 minutes or less
Ethnic/Regional
Central/South American
Servings
4
Health & Diet Considerations
Low carbohydrate
Low sodium
High fiber
High potassium
Gluten free
Main Ingredient
Beef
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Father's Day
Publication
March/April 2008
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