Steak with Avocado Sauce and Tomato Salad

2016-04-12
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    325 calorie
  • Fat

    17 grams
  • Saturated Fat

    3.3 grams
  • Cholesterol

    58 milligrams
  • Sodium

    337 milligrams
  • Carbohydrate

    9 grams
  • Fiber

    5 grams
  • Protein

    35 grams

Ingredients

  • 1 1/4 pounds beef eye round roast (in 1 piece)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Mexican-style chili powder
  • Kosher salt
  • 1 cup cherry or grape tomatoes, halved
  • 7 to 8 canned hearts of palm, thickly sliced
  • 2 tablespoons lime juice, plus lime wedges for garnish
  • Freshly ground pepper
  • 1 ripe Hass avocado
  • 1/3 cup fresh cilantro
  • 1 large clove garlic
  • Flour tortillas, warmed, for serving (optional)

Method

Step 1

Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. 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. Let rest for 5 minutes.

Step 2

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.

Step 3

Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.

Step 4

Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.

Step 5

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

Step 6

Photography by Antonis Achilleos

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