1 tbsp Champagne vinegar (white wine vinegar is OK)
1 tsp cumin
pinch red pepper flakes
1 tsp salt
¼ cup chopped parsley
2 avocados, diced close to serving time
1 tbsp lime juice
Preheat the oven to 400 degrees.
Make the steak rub by combining the cumin, salt and garlic powder in a small bowl.
Pat the steak dry and place on a work surface. sprinkle half the rub over one side of the steak, then gently rub it in. Turn the steak over, and repeat with the remaining half of the steak. Set the steak aside for 10 minutes or so to let the flavors from the rub absorb.
Begin making the avocado sauce by combining in a bowl the minced garlic, scallion, olive oil, vinegar, cumin, red pepper flakes and salt. Set aside to finish close to serving time.
Heat an oven-proof skillet on medium high, lightly coated with cooking oil. When the skillet is good and hot, add the steak, and sear for one minute, then flip to sear the other side for another minute.
Move the skillet with steak to the oven to finish the steak. Check for doneness after 10 minutes of roasting, keeping in mind this is a lean cut that cooks quickly. Let the steak rest for a couple of minutes.
Finish the avocado sauce as the steak roasts by dicing the avocado and adding it to the sauce along with the parsley and lime juice. Stir gently to combine the flavors.
Slice the steak to serve, placing 4 to 6 strips on each plate. Top the steak with the avocado sauce. Serve with a Cabernet Franc and enjoy!