Steak with Avocado Sauce and Tomato Salad

• 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
• Whole wheat tortillas, warmed, for serving (optional)

Directions

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.