Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado

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Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado
Makes 4 servings

Ingredients
Pebre sauce½ cup finely chopped sweet onion, such as Vidalia or Walla Walla1 medium-large tomato, seeded and diced⅓ cup chopped fresh cilantro2 tablespoons minced jalapeño or serrano pepper 2 tablespoons red-wine or cider vinegar1 clove garlic, minced¼ teaspoon kosher salt Steak¾ teaspoon paprika¾ teaspoon ground cumin¾ teaspoon dried oregano¾ teaspoon kosher salt, divided½ teaspoon ground pepper 2 8- to 10-ounce New York strip (top loin) steaks, trimmed 2 teaspoons canola oil2 avocados, pitted and peeled
Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Ingredients Cont.

Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Instructions
1. 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.2. Preheat oven to 325°F.3. 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. 4. 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. 5. Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl. 6. Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.

Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Instructions Cont.

Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Tips
The Pebre Sauce will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.
Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Tips Cont.

Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Nutrition Information
Per serving: 344 calories; 23 g fat (4 g sat, 13 g mono); 49 mg cholesterol; 13 g carbohydrate; 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).0 Carbohydrate ServingsExchanges: 3 lean meat, 3 fat
Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado Nutrition Information Cont.

Pebre sauce½ cup finely chopped sweet onion, such as Vidalia or Walla Walla1 medium-large tomato, seeded and diced⅓ cup chopped fresh cilantro2 tablespoons minced jalapeño or serrano pepper 2 tablespoons red-wine or cider vinegar1 clove garlic, minced¼ teaspoon kosher saltSteak¾ teaspoon paprika¾ teaspoon ground cumin¾ teaspoon dried oregano¾ teaspoon kosher salt, divided½ teaspoon ground pepper 2 8- to 10-ounce New York strip (top loin) steaks, trimmed 2 teaspoons canola oil2 avocados, pitted and peeled

1. 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.2. Preheat oven to 325°F.3. 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. 4. 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. 5. Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl. 6. Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.

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 carbohydrate; 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).0 Carbohydrate ServingsExchanges: 3 lean meat, 3 fat