- 1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
- 1 medium-large tomato, seeded and diced
- 1/3 cup chopped fresh cilantro
- 2 tablespoons minced jalapeno or serrano pepper
- 2 tablespoons red-wine or cider vinegar
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground pepper
- 2 (8 ounce) New York strip (top loin) steaks, trimmed
- 2 teaspoons canola oil
- 2 avocados, pitted and 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.
- Preheat oven to 325 degrees F.
- 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.