Seared Beef With Tomato-Avocado Salsa

Seared beef is one of the most popular and simplest of beef preparations in Mexico. Invented in the 1940's by restauranteur Jose Loredo, the dish always features steak that has been sprinkled with lime juice and salt, then quickly seared. Leave out the chile pepper if you don't want the heat. Enjoy!

• Ready In: 37 mins
• Serves: 4

Ingredients

• 2  large plum tomatoes, seeded and chopped
• 1⁄4 cup red onion, finely chopped
• 1⁄2 cup avocado, diced
• 2  tablespoons fresh lime juice
• 1  tablespoon fresh cilantro, chopped (I omit this, not into cilantro)
• 3⁄4 teaspoon salt
• 1 (1 lb)  beef tenderloin, trimmed
• 2  teaspoons extra virgin olive oil
• 1  pablano chili pepper, seeded and cut into thin strips (wear gloves to prevent irritation)

Directions

1. To make the salsa, combine the tomatoes, onion, avocado, 1 tablespoon of the lime juice, cilantro, and 1/4 teaspoon of the salt in a serving bowl. Set aside.
2. Cut the beef tenderloin lengthwise (with the grain) into 4 thick slices. Place each slice between 2 sheets of plastic wrap and pound with a meat mallet to 1/4 inch thicknes. Rub the beef with the remaining lime juice and 1/2 teaspoon salt.
3. Heat the oil in a large nonstick skillet set over medium-high heat. Add the beef and cook until browned and cooked to your liking, about 3-4 minutes on each side. Transfer the beef to a plate, cover with tin foil to keep warm. Add the pablano pepper, if using, to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Place each piece of beef on a plate and top with one-fourth of the poblano pepper. Serve topped with the salsa.