Rating: 4.8 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 325 degrees 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

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

Nutrition Facts

342 calories; protein 24.7g; carbohydrates 12.6g; dietary fiber 8g; sugars 2.5g; fat 22.6g; saturated fat 4.4g; cholesterol 60.7mg; vitamin a iu 744.6IU; vitamin c 19.5mg; folate 100mcg; calcium 45.3mg; iron 2.4mg; magnesium 56.2mg; potassium 900.3mg; sodium 336.8mg; thiamin 0.2mg.

3 lean meat, 3 fat

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