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

Servings

Shop Ingredients

Makes 4 servings

2 tsp chili powder

Western Family - Chili Powder, 155 Gram

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$3.99 was $6.29$2.57/100g

2 tsp smoked paprika (see Note)

Mccormick - Smoked Paprika, 40 Gram

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$5.00 was $5.99$12.50/100g

1/2 tsp dried oregano

Club House - Organic Oregano Leaves, 11 Gram

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$3.39 was $3.69$30.82/100g

1/2 tsp garlic powder

Mccormick - Garlic Powder, 54 Gram

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$5.00 was $5.99$9.26/100g

4 strip loin steaks

Not Available

salt and freshly ground black pepper, to taste

Not Available

1 large ripe avocado, or 2 small ones, peeled, pitted and cut 3/4-inch cubes

Avocadoes - Large Ripe Avocadoes, 1 Each

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$2.99

1 tsp lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$1.99$1.59/100ml

2 Tbsp olive oil, plus some for drizzling

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1/2 medium to large red bell pepper, halved, seeded and cut into about 1-inch wide, 2-inch long, wedge shapes

Bell Peppers - Red, Hot House, 226 Gram

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$1.49 avg/ea was $2.64 avg/ea$0.66/100g

1/2 medium to large orange bell pepper, halved, seeded and cut into about 1-inch wide, 2-inch long, wedge shapes

Peppers - Bell, Orange, Hot House Grown, 220 Gram

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$1.45 avg/ea was $2.57 avg/ea$0.66/100g

1/2 medium to large yellow bell pepper, halved, seeded and cut into about 1-inch wide, 2-inch long, wedge shapes

Peppers - Bell, Yellow, Hot House, 226 Gram

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$1.49 avg/ea was $2.64 avg/ea$0.66/100g

hot pepper sauce, such as Tabasco, to taste

Tabasco - Pepper Sauce Original, 57 Millilitre

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$4.39$7.70/100ml

lime slices, for garnish

Limes - Fruit, Fresh, 1 Each

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$0.99

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.