| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 10 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)
Instructions
- 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.
- 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.
- 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.
- Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
- 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
- Photography by Antonis Achilleos
Nutrition Facts
| Calories | 325 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 3.3 grams |
| Cholesterol | 58 milligrams |
| Sodium | 337 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 5 grams |
| Protein | 35 grams |
Reviews
The whole family loved it! This was really delicious, will definitely make again.
Very bland and the roast is tougggh. I should’ve tenderized it with a mallet.
The avocado sauce is good if you add lots of salt and pepper and double the lime juice. That’s really the only take away I’d use from this recipe again.
We enjoyed the steak with the avocado mash on top. I used no water and simply mashed the avocado ingredients with a fork. We had chipotle chile powder, which was really good.
We made the tomato and hearts of palm salad. It was delicious. We will make this meal again soon.
We made the tomato and hearts of palm salad. It was delicious. We will make this meal again soon.
I made this with a rib eye. I just used regular chili powder and don’t know what the difference is from Mexican Style. The salad is simple and good as is the Avocado sauce. Nice dinner.
Delicious meal, we had to buy a lot more steak than it called for so it took a long time to cook. Add sour cream. :
Simple cooking with a good flavor. My family really loved the tomato salad.
The measurement of beef is: 1 and 1/4 pounds
1/4 pound of beef?????
This was a great meal. The only thing I did differently was I grilled sirloin steaks(because that’s what I had taken from the freezer) instead of the steak called for. But I just spread the avocado sauce on top of the steaks. And the tomato salad was excellent. Great taste for being just veggies, and we definitely didn’t feel bad about the chocolate ice cream afterwards. Delicious recipe!!