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 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)

Directions

1. Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat.

2. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste.

3. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side.

4. Let rest for 5 minutes.

5. Halve and pit the avocado; scoop the flesh into a blender or food processor.

6. Add the cilantro, garlic, 1 tablespoon lime juice and 1/2 cup water; puree.

7. Season with salt.

8. Thinly slice the steaks.

9. Serve with the avocado sauce and tortillas for wrapping, if desired. Garnish with lime wedges.

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