Chilean-Style Skillet Roasted Strip Steaks with Pebre Sauce & Avocado
By: Sheri Wetherell
Published: October 13, 2016

EatingWell magazine's newest cookbook, EatingWell One-Pot Meals, is a must-have for anyone who loves to cook and enjoy a good meal, but finds they're often short on time (and energy!) after a long day at work. EatingWell One-Pot Meals offers nutritious and easy recipes for more than 100 tasty dinners, which makes getting a meal on the table a cinch! The cookbook also offers handy guides on vegetable roasting and steaming, grain cooking (plus 10 ways to jazz up the flavor of each), how to create a healthy pantry, as well as 9 ways to be a better cook. Enjoy recipes such as:
Lemon-Rosemary Turkey Meatballs (get the recipe here)
Thai Bouillabaisse
Pork Chops with Creamy Marsala Sauce
Irish Lamb Stew
For tonight's dinner, try this scrumptious Chilean-style Steak recipe that's served with a fresh, spicy, and tangy tomato and onion salsa known as pebre. Spoon it over a pan-seared steak and you have a meal that bursts with flavor in under 30 minutes!
Chilean-Style Skillet Roasted Strip Steaks with Pebre Sauce & Avocado
  "Pebre salsa is a fresh tomato-and-onion blend often combined with mashed avocado to top a popular Chilean steak sandwich called a churrasco. Here, we recreate those flavors for a pan-seared strip-steak dinner, which takes only about 30 minutes to make. If you have any leftovers, layer them on crunchy baguette the next day to make your own churrasco." ~ EatingWell
	Active Time: 30 minutes
	Total: 30 minutes
	To Make Ahead: cover and refrigerate the sauce for up to 2 days. Bring to room temperature before serving.
	PEBRE SAUCE
	½ cup finely chopped sweet onion, such as Vidalia or Walla Walla
	1 medium-large tomato, seeded and diced
	⅓ cup chopped fresh cilantro
	2 tablespoons minced jalapeño or serrano pepper
	2 tablespoons red-wine or cider vinegar
	1 clove garlic, minced
	¼ teaspoon kosher salt
	 STEAK
	¾ teaspoon paprika
	¾ teaspoon ground cumin
	¾ teaspoon dried oregano
	¾ teaspoon kosher salt, divided
	½ teaspoon ground pepper
	2 8- to 10-ounce New York strip (top loin) steaks, trimmed
	2 teaspoons canola oil
	2 avocados, pitted and peeled
	1. To prepare 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 ¼ teaspoon salt in a medium bowl.
	 
	2. Preheat oven to 325°F.
	 
	3. To prepare steak: Mix paprika, cumin, oregano, ½ 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 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 sauce.
	SERVE WITH:
	Buttered corn on the cob sprinkled with sea salt, a pinch of chili powder and a squeeze of lime, or fluffy rice with a side salad.