Chili-spiced Steaks with Charred Peppers and Avocado
Tender steaks, rubbed with a chili-spiced mixture, seared, plated and topped with colourful, charred peppers and ripe avocado. You could half this recipe, if you were only serving two.
Recipe - Quality Foods
Chili-spiced Steaks with Charred Peppers and Avocado
Prep Time25 Minutes
Servings4
Cook Time11 Minutes
Ingredients
2 tsp chili powder
2 tsp smoked paprika (see Note)
1/2 tsp dried oregano
1/2 tsp garlic powder
4 strip loin steaks
salt and freshly ground black pepper, to taste
1 large ripe avocado, or 2 small ones, peeled, pitted and cut 3/4-inch cubes
1 tsp lime juice
2 Tbsp olive oil, plus some for drizzling
1/2 medium to large red bell pepper, halved, seeded and cut into about 1-inch wide, 2-inch long, wedge shapes
1/2 medium to large orange bell pepper, halved, seeded and cut into about 1-inch wide, 2-inch long, wedge shapes
1/2 medium to large yellow bell pepper, halved, seeded and cut into about 1-inch wide, 2-inch long, wedge shapes
hot pepper sauce, such as Tabasco, to taste
lime slices, for garnish
Directions
- Combine chili powder, paprika, oregano and garlic powder in a small bowl. Generously sprinkle and rub each steak with the chili powder mixture. Season steaks with salt and pepper. Preheat oven to 200 F. Set out a baking sheet. Place cubed avocado in a bowl and toss with lime juice.
- Place the 2 Tbsp oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 1/2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Remove skillet from the heat, transfer steaks to the baking sheet and keep warm in the oven.
- Set skillet back over the heat. Add the bell peppers and cook until just tender and lightly charred, about 3 minutes. Remove skillet from the heat. Set a steak on each of 4 dinner plates. Top each steak with some of the charred peppers and cubed avocado. Drizzle each steak with a little olive oil and hot pepper sauce, and garnish with lime slices, for squeezing their juice on the steaks at the table.
Note: Smoked paprika is available in our bottled herb and spice aisle. If unavailable, replace with 1/2 tsp regular (sweet) paprika and 1/2 tsp ground cumin, the latter of which will provide bit of a smoky taste.
25 minutes
Prep Time
11 minutes
Cook Time
4
Servings
Directions
- Combine chili powder, paprika, oregano and garlic powder in a small bowl. Generously sprinkle and rub each steak with the chili powder mixture. Season steaks with salt and pepper. Preheat oven to 200 F. Set out a baking sheet. Place cubed avocado in a bowl and toss with lime juice.
- Place the 2 Tbsp oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 1/2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Remove skillet from the heat, transfer steaks to the baking sheet and keep warm in the oven.
- Set skillet back over the heat. Add the bell peppers and cook until just tender and lightly charred, about 3 minutes. Remove skillet from the heat. Set a steak on each of 4 dinner plates. Top each steak with some of the charred peppers and cubed avocado. Drizzle each steak with a little olive oil and hot pepper sauce, and garnish with lime slices, for squeezing their juice on the steaks at the table.
Note: Smoked paprika is available in our bottled herb and spice aisle. If unavailable, replace with 1/2 tsp regular (sweet) paprika and 1/2 tsp ground cumin, the latter of which will provide bit of a smoky taste.
