Steak with Avocado Sauce and Tomato Salad

Ingredients

• 1.3 pounds beef eye round roast (in 1 piece)
• 1 tablespoon chili powder mexican-style
• 0.3 cup cilantro leaves fresh
• 1 large clove garlic 
• 1 cup grape tomatoes halved
• 1  haas avocados ripe
• 4 servings kosher salt 
• 2 tablespoons juice of lime for garnish
• 2 tablespoons olive oil extra-virgin
• 7  to 8 hearts of palm canned sliced
• 4 servings pepper freshly ground

Equipment

• food processor
• bowl
• frying pan
• blender
• kitchen thermometer

Directions

1. Slice the roast crosswise into 3 even steaks.
2. Heat a cast-iron skillet over medium-high heat.
3. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side.
4. Let rest for 5 minutes.
5. Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
6. Halve and pit the avocado; scoop the flesh into a blender or food processor.
7. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
8. Thinly slice the steaks.
9. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired.
10. Garnish with lime wedges.
11. Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g
12. Photography by Antonis Achilleos