Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado

Total Time
Prep 30 mins
Cook 30 mins

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 used strip steak for sandwich steaks to make a satisfying 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 Nutrition


  2. Place onion in a medium bowl, cover with ice water and let soak for 10 to 20 minutes.
  3. Drain.
  4. Combine the onion, tomato, cilantro, jalapeno (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.
  5. Preheat oven to 325°F.
  7. Mix paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl.
  8. Rub the spice mixture evenly over both sides of steaks.
  9. Heat oil in a large ovenproof skillet, such as cast iron, over medium-high.
  10. Add the steaks and cook just until browned, 1 to 2 minutes per side.
  11. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness.
  12. Transfer to a clean cutting board.
  13. Tent with foil and let rest for 5 minutes.
  14. Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
  15. Carve the steak into thin slices.
  16. Serve with the avocado and Pebre Sauce.
  17. Enjoy!