Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

March/April 2008

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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.

"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

Makes: 4 servings

Active Time:

Total Time:


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


  • 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


  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.


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

Ease of Preparation
Type of Dish
Main dish, meat
Total Time
30 minutes or less
Central/South American
Main Ingredient
Preparation/ Technique

Father's Day
March/April 2008
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