Skillet-Roasted Strip Steak
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 1 people
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
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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.
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Preheat oven to 325°F.
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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.
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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.
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Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
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Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.