Holiday eating hasn’t quite left my system yet. I’m still eating too many sweets, carbs and generally not doing the best job of eating right. My fiancee’s birthday, the super bowl, a trip to Dallas and more have all contributed to this problem. Well, now that February is finally here, it’s time to get back on (or is it off?) the wagon and start eating well again. And what better way to transition to healthier eating than a salad with steak on top?!? The majority of this post will focus on the avocado dressing so let’s jump straight into it.
How to Make a Dandy Avocado Dressing
This is a dead simple salad dressing to make. All you need is a small food processor, magic bullet or similar device that can puree the avocado. It’s as simple as throwing all five of the ingredients into the food processor, pushing a button and waiting a few seconds for everything to come together. The biggest tip I have for you here is to make sure you grab nice, ripe avocados for your dressing. It’s better to wait a few extra days for your avocado to ripen than have a salad dressing that tastes just a bit off. The other tip I’ll give is to test and taste the dressing a couple of times to get it exactly to your liking. Slowly add the salt, pepper and even lime juice until you like what you taste.
Once everything has blended together, you will want to do a bit of thinning out of the salad dressing with regular tap water. Add a little bit, blend and test. Keep repeating that process until you have the desired consistency. Keep your dressing in an airtight container in the fridge. I’d recommend that you use the dressing within one week of making it. Once finished you should have something that looks like this:
You Don’t Win Friends With Salad….
I’m a child of the 90s and this one of my all-time favorite Simpsons scenes. Click here if you don’t know what I’m talking about. But! Now I’m all grown up and you can absolutely win friends with salad. Especially salad with steak and avocado. Since the avocado and steak are taking center-stage here, the rest of the salad should be on the minimal side. There are a lot of big, bold flavors so your job is to come up with a few items that will complement those. Me? I went with carrots and snap peas on a bed of mixed greens. In addition to the veggies, I added a bit of cheese. This is completely optional but I wanted something in the blue cheese family. Straight up blue cheese would be a bit too strong for this so I opted for a less bold choice and went with Gorgonzola. Add a little. Add a lot. Who cares. It’s your salad. Put your veggies, cheese and lettuce in a bowl before adding a couple of spoonfuls of your avocado dressing and tossing to combine.
The final step is to add your steak to the mix. I didn’t want to spend much time on the steak here because that is a post for another day. I do, however, want to recommend a few steaks that are great for this salad. My personal favorite steak for salads is the flank steak. It’s relatively thin and is absolutely delicious with just a bit of salt and pepper. Other good options are a skirt steak, tri tip and a ribeye. You can’t really go wrong with any of the above choices. Where were we? Oh yeah, steak on top of salad. If you go with the flank steak option, be sure to get a nice sear on both sides and let it rest for about 5 minutes before slicing. As always, you’ll want to slice against the grain in thin strips. Arrange those tender, beefy strips over your salad and you are done. Time to eat!
- 1 Avocado
- 3 Tablespoons of Olive Oil
- 1-2 Cloves of Garlic
- ½ of a lime's juice
- Salt & Pepper to taste
- Peel the garlic and avocado (remove pit of avocado)
- Add the rest of the ingredients to a small food processor/magic bullet
- Mix until thoroughly combined
- Add salt and pepper to taste
- Slowly add water to achieve desired consistency - somewhere between ⅛ and ½ cup depending on your personal preference