Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado
From EatingWell: March/April 2008
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.
- 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
- 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.
- Preheat oven to 325°F.
- 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.
- 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.
- Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
- 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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- Type of Dish
- Main dish, meat
- Ease of Preparation
- Central/South American
- Total Time
- 30 minutes or less
- Main Ingredient
- March/April 2008