Steak with Avocado Sauce and Tomato Salad Recipe

Name: Steak with Avocado Sauce and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
4
Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side.
5
Let rest for 5 minutes.
6
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.
7
Halve and pit the avocado; scoop the flesh into a blender or food processor.
8
Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree.
9
Season with salt.
10
Thinly slice the steaks.
11
Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired.
12
Garnish with lime wedges.
13
Photography by Antonis Achilleos

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Steak with Avocado Sauce and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak with Avocado Sauce and Tomato Salad

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