MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet-Roasted Strip Steaks w/Pebre Sauce & Avocado
 Categories: Beef, Vegetables, Herbs, Chilies, Fruits
      Yield: 4 Servings
 
    1/2 c  Fine chopped sweet onion
      1 lg Tomato; seeded, diced
    1/3 c  Chopped fresh cilantro
      2 tb Minced jalapeno or serrano
      2 tb Red-wine or cider vinegar
      1 cl Garlic; minced
    1/4 ts Salt
    3/4 ts Paprika
    3/4 ts Ground cumin
    3/4 ts Dried oregano
    3/4 ts Salt; divided
    1/2 ts Ground pepper
      2    (10 oz ea) New York strips;
           - trimmed
      2 ts Oil
      2 lg Avocados; pitted, peeled
 
  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, jalapeno (or
  serrano), vinegar, garlic and 1/4 teaspoon salt in a
  medium bowl.
  
  Set oven @ 325ºF/163ºC.
  
  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.
  
  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.
  
  Meanwhile, mash avocados with the remaining 1/4 teaspoon
  salt in a small bowl.
  
  Carve the steak into thin slices. Serve with the avocado
  and Pebre Sauce.
  
  MAKE AHEAD TIP: The Pebre Sauce will keep, covered, in the
  refrigerator for up to 2 days. Bring to room temperature
  before serving.
  
  Eating Well | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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