A hearty appetizer for long summer evenings by the grill.

 

1 1/4 lbs. beef eye round roast

2 Tbsp. extra virgin olive oil

1 Tbsp. Mexican-style chili powder

1 cup cherry tomatoes, halved

1 Tbsp. lime juice

1 ripe Hass avocado

1/3 cup fresh cilantro

1 large clove garlic

Freshly ground pepper

Kosher salt

1. Heat a cast-iron skillet over medium-high heat.

2. Slice the roast into 3 even steaks, and brush steaks with 1 tablespoon of olive oil, season with chili powder, and add salt to taste.

3. Cook 4-5 minutes per side, or until meat reaches desired temperature.

4. Let rest for 5 minutes.

5. Halve and pit the avocado.  Scoop the flesh into a food processor, and add cilantro, garlic, lime juice, and 1/2 cup water, and puree.  Season with salt and pepper to taste.

6. Thinly slice the steaks, and serve on Black Pepper Croccantini with avocado sauce, with a half cherry tomato per Croccantini.

http://www.foodnetwork.com/recipes/food-network-kitchens/steak-with-avocado-sauce-and-tomato-salad-recipe.html?oc=linkback
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