Skillet-Roasted Strip Steak

Categories: Beef, Gluten-Free

Ingredients

• 1/8 cup finely chopped sweet onion, such as Vidalia or Walla Walla
• 1/4 medium-large tomato, seeded and diced
• 1/8 cup chopped fresh cilantro
• 1/2 tablespoons minced jalapeño, or serrano pepper
• 1/2 tablespoons red-wine or cider vinegar
• 1/4 clove garlic, minced
• 1/8 teaspoon kosher salt
• STEAK
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon ground pepper
• 1 4 to 5-ounce New York strip (top loin) steaks, trimmed
• 1/2 teaspoons canola oil
• 1/2 avocados, pitted and peeled

Directions

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.

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