Meat and tomato flatbread with avocado sauce

Ingredients:

• 0.6 kg of eye-round beef tenderloin (1 piece)
• 2 tbsp. l. olive oil
• 1 tbsp chili powder
• 1 cup grape or cherry tomatoes, halved
• 7 - 8 canned hearts of palm, thickly sliced
• 2 tbsp lime juice + lime wedges for serving
• 1 ripe Hass avocado
• 1/3 cup fresh cilantro
• 1 large clove of garlic
• Wheat tortillas, warmed, for serving (optional)

Preparation:

1. Cut the meat across the grain into 3 steaks. Heat a cast iron skillet over medium-high heat. Brush the steaks with 1 tablespoon of olive oil and sprinkle with chili powder Season with salt to taste. Cook until a thermometer inserted into the side of the roast registers 125°F (52°C) for medium-rare, 4-5 minutes per side. Let the meat rest for 5 minutes.
2. Meanwhile, in a bowl, toss the tomatoes and hearts of palm with the remaining 1 tablespoon olive oil and 1 tablespoon lime juice, season with salt and pepper to taste.
3. Halve the avocado and remove the pit. Scoop the flesh into a blender or food processor. Add the cilantro, garlic, remaining 1 tablespoon lime juice, and 1/2 cup water; puree. Season with salt to taste.
4. Slice the steaks thinly. Serve with avocado sauce, tomato salad, and tortillas to wrap everything up. Garnish with lime wedges.