Pan Seared Stesk with Pebre Sauce

Ingredients

• 1/2 cup finely chopped sweet onion
• 2 tomatoes, diced
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced jalapeño pepper
• 2 tablespoons red-wine vinegar
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
•  2, 8- to 10-ounce New York strip (top loin) steaks, trimmed
• 1 tbsp creole seasoning ( I always use Emeril's Essence) or Steak spice
• 1 tbsp canola oil
• 1 avocado, pitted and peeled
  

Directions

1. Combine the onion, tomato, cilantro, jalapeño (or serrano), vinegar, garlic, olive oil, and 1/4 teaspoon salt in a medium bowl.
2. S;ice horizontal slits into each steak and cover with half of the pebre Sauce. Cover and reserve the rest of the sauce in the refrigerator. 
3. Cover the steak with plastic wrap and refrigerate at least two hours.
4. Preheat oven to 325°F.
5. To prepare steak: Heat oil in a large ovenproof skillet, such as cast iron, over medium-high. Sprinkle the steaks with equal amounts of creole seasoning. 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.
6. Meanwhile, add the avocados to the remaining Pebre sauce.
7. Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.