Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado

• 12 cup finely chopped vidalia onions or 12 cup walla walla onion
• 1 medium-large tomatoes, seeded and diced
• 13 cup chopped fresh cilantro
• 2 tablespoons minced jalapeno peppers (more if needed or wanted) or 2 tablespoons minced serrano peppers (more if needed or wanted)
• 2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
• 1 garlic clove, minced
• 14 teaspoon kosher salt
• 34 teaspoon paprika
• 34 teaspoon ground cumin
• 34 teaspoon dried oregano
• 34 teaspoon kosher salt, divided
• 12 teaspoon ground pepper
• 2 (8 -10 ounce) New York strip steaks, trimmed
• 2 teaspoons canola oil
• 2 avocados, pitted and peeled

1. PREPARE PEBRE SAUCE:.
2. Place onion in a medium bowl, cover with ice water and let soak for 10 to 20 minutes.
3. Drain.
4. Combine the onion, tomato, cilantro, jalapeno (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.
5. Preheat oven to 325F.
6. PREPARE STEAK:.
7. Mix paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl.
8. Rub the spice mixture evenly over both sides of steaks.
9. Heat oil in a large ovenproof skillet, such as cast iron, over medium-high.
10. Add the steaks and cook just until browned, 1 to 2 minutes per side.
11. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness.
12. Transfer to a clean cutting board.
13. Tent with foil and let rest for 5 minutes.
14. Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
15. Carve the steak into thin slices.
16. Serve with the avocado and Pebre Sauce.
17. Enjoy!

vidalia onions, tomatoes, fresh cilantro, jalapeno peppers, red wine vinegar, garlic, kosher salt, paprika, ground cumin, oregano, kosher salt, ground pepper, canola oil, avocados

Taken from www.food.com/recipe/skillet-roasted-strip-steaks-with-pebre-sauce-avocado-326157 (may not work)