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Pan Seared Steak in Pebre Inspired Sauce

A light and summery tomato and herb based sauce/marinade for grilled or pan roasted meats.
  Sweet onion 1⁄2 Cup (8 tbs), finely chopped
  Tomato 2 Medium, dice
  Cilantro 1⁄3 Cup (5.33 tbs), chop
  Jalapeno pepper 2 Tablespoon, mince
  Wine vinegar 2 Tablespoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), mince
  Kosher salt 1⁄4 Teaspoon
  New york strip steak 16 Ounce, trimmed (2, 8-10 ounce)
  Creole sausage 1 Tablespoon
  Canola oil 1 Tablespoon
  Avocado 1 , pitted, peeled

1. For Pebre sauce, in a bowl, add onion, tomato, jalapeno, cilantro, olive oil, vinegar, garlic, and salt. Mix it well.
2. Make horizontal slits into each steak. Pour ½ of the sauce on it, reserving the other half for later use in refrigerator.
3. With a saran wrap, cover the steak, and place it in refrigerator for at least 2 hours.
4. Preheat oven to 325 degree F.

5. Place an oven proof skillet on medium high heat, pour canola oil, and place steak in it. Sear for about 2 minutes per side or until nice crispy or brown.
6. Pop steak into oven, and roast for 5-7 minutes, for medium rare, depending on the thickness of steak.
7. Take it out of the oven, tent with foil, and allow it to rest for 10 minutes.
8. In the meanwhile, chop avocado, and drop it into the remaining sauce.

9. Cut steak into slices, serve it hot with avocado Pebre sauce, and oven roasted potatoes.

Recipe Summary

Difficulty Level: 
Tex Mex
Main Dish
Preparation Time: 
140 Minutes
Cook Time: 
25 Minutes
Ready In: 
165 Minutes

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Average: 4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 277

% Daily Value*

Total Fat 31 g48%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 53.8 mg17.9%

Sodium 769.5 mg32.1%

Total Carbohydrates 11 g3.6%

Dietary Fiber 4.8 g19.3%

Sugars 4.5 g

Protein 25 g49.7%

Vitamin A 15.1% Vitamin C 31.1%

Calcium 5.9% Iron 11.4%

*Based on a 2000 Calorie diet

Pan Seared Steak In Pebre Inspired Sauce Recipe Video