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 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. Make Ahead Tip: The Pebre Sauce will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving...."
INGREDIENTS
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For the Pebre Sauce:
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1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
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1 medium-large tomato, seeded and diced
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1/3 cup chopped fresh cilantro
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2 tablespoons minced jalapeño or serrano pepper
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2 tablespoons red-wine or cider vinegar
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1 clove garlic, minced
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1/4 teaspoon kosher salt
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For the Steak:
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3/4 teaspoon paprika
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3/4 teaspoon ground cumin
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3/4 teaspoon dried oregano
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon ground pepper
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2 8- to 10-ounce New York strip (top loin) steaks, trimmed
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2 teaspoons canola oil
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2 avocados, pitted and peeled
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