Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• PEBRE SAUCE

• 1⁄2 cup  finely chopped  vidalia onions or 1⁄2 cup  walla walla onion
• 1  medium-large tomatoes, seeded and diced
• 1⁄3 cup  chopped fresh cilantro
• 2  tablespoons  minced  jalapeno peppers (more if needed or wanted) or 2  tablespoons  minced  serrano peppers (more if needed or wanted)
• 2  tablespoons red wine vinegar or 2  tablespoons cider vinegar
• 1  garlic clove, 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 -10 ounce)  New York strip steaks, trimmed
• 2  teaspoons canola oil
• 2  avocados, pitted and peeled

Directions

1. PREPARE PEBRE SAUCE:
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.
6. PREPARE STEAK:
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!