(You could also call it a California Steak Salad, but I hate branding a thing “Californian” just because it uses Avocado and Sprouts.)
It was all about a quick and healthy lunch. I had a basic idea of combining a few Asian flavors with some darned good fruits and veggies I’d found at the market. For the protein, some beautiful beef top chuck blade steaks. For the fruit, a nice avocado. And for the veggies, some of the freshest alfalfa sprouts I’ve seen since moving to Texas. The dressing was pretty simple to figure out as well, since stone fruit is to beef what apples are to pork and citrus is to chicken, I’d just use a little plum sauce to make a vinaigrette and call it fantastic.
Fantastic isn’t even close. Not by a long shot.
I have a new go-to meal. The flavors, the textures, the aromas… All of them make me a bit woozy in their perfection and balance. Just the right amount of sweetness from the dressing, tanginess from the vinegar and the succulence of the avocado and beef paired with the bitter crunch of the scallions and alfalfa sprouts sing a kind of symphony of wondrous voices. It’s truly a thing of beauty, and one I highly recommend to anyone. The fat lady has sung. It was perfection.
If you only ever make one of my more California inspired dishes, make this one!
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