Steak and Citrus Salad with Creamy Avocado and a Simple Honey-Ginger Vinaigrette
We just love the combination of citrus and avocado, and when it’s served together with steak — either in taco or salad form — it’s simply excellent.
The sweetly aromatic honey-ginger vinaigrette gives the salad another delicious layer of flavor that ties everything together.
For more recipes featuring Sigona’s honey-ginger white balsamic, click here!
Steak and Citrus Salad with Creamy Avocado and a Simple Honey-Ginger Vinaigrette
We just love the combination of citrus and avocado, and when it’s served together with steak — either in taco or salad form — it’s simply excellent. The sweetly aromatic honey-ginger vinaigrette gives the salad another delicious layer of flavor that ties everything together. Serves 2.
Ingredients
Ingredients:
- 1 large petite sirloin steak
- Salt and pepper to taste
- 2 Tbsp Sigona’s Persian lime olive oil
- 1 1/2 Tbsp Sigona’s honey-ginger white balsamic
- 2 Satsuma mandarins peeled and broken into pieces (remove as much of the white pith as possible)
- 1 Rio Star grapefruit supremed*
- Half a cucumber halved lengthwise, seeds removed, sliced
- 1/4 a red onion thinly sliced**
- Half a large avocado cubed
- About 3 to 4 oz. salad greens your choice (red leaf lettuce is nice)
Instructions
- Season the steak with salt and pepper. Grill over high heat for about 3 to 4 minutes a side or until cooked to your liking. Remove from heat and allow the steak to rest while you prepare the salad.
- In a small bowl, whisk together the olive oil and balsamic; season with salt and pepper. Set aside.
- Prepare the citrus, cucumber, onion and avocado, placing them in a large bowl. Add the salad greens and a tablespoon or two of the vinaigrette. Toss well to coat then divide among two individual serving plates.
Notes
Cook’s Notes:
*Supreming citrus: Cut the top and bottom off of your grapefruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the sections in between (these are the supremes). Set the supremes aside, discard the rest.
**For the red onions: To take the heat out of the off-season red onion, slice ahead of time and set in cold water for about 10 minutes. Drain and pat dry.
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