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  • 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B6, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds beef eye round roast (in 1 piece)

  2. 2 tablespoons extra-virgin olive oil

  3. 1 tablespoon Mexican-style chili powder

  4. Kosher salt

  5. 1 cup cherry or grape tomatoes , halved

  6. 7 to 8 canned hearts of palm, thickly sliced

  7. 2 tablespoons lime juice, plus lime wedges for garnish

  8. Freshly ground pepper

  9. 1 ripe Hass avocado

  10. 1/3 cup fresh cilantro

  11. 1 large clove garlic

  12. Flour tortillas , warmed, for serving

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

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

  5. Per serving: Calories 325; Fat 17 g (Sat.

  6. g; Mono.

  7. .2 g; Poly.

  8. g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g Photography by Antonis Achilleos

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