I made an unnamed three course meal and my sister Chioma was kind enough to do that on my behalf. Below is the recipe to the first course and the two ways it can be served :
Avocado Broccolette Sprout Salad
- 1lb beef flank
- 1 large avocado
- 1 small purple cabbage (half will be shredded)
- 1 case butter lettuce
- 1 white onion (Cut into into two, slice half very thick and then dice the remaining half)
- 3 Garlic Cloves
- 1 tbsp peppercorns
- 1 tbsp ground crayfish
- 1/4 cup of olive oil
- 1/4 cup lemon juice
- 1/4 fresh cilantro leaves
- 1 cup of sliced carrot
- 1 cup of sprouts
- 1/2 tsp of curry
- A pinch of thyme
- 10 tbsp of William Sonoma Balsamic Vinaigrette
- Put the beef flank in a saucepan add water, the thickly sliced onion, garlic, and peppercorns and bring to a boil over high heat. Simmer until a piece of the flank steak shreds easily, 40 to 50 minutes.
- In a fry pan over medium heat, warm the olive oil. Add the thinly sliced onion and sauté until translucent, about 4 minutes. Stir in the lime juice, and garlic powder, simmer for about 1 minute until the flavors are well mingled. Remove from the heat and set aside.
- Finely chop half of the cabbage. In a large bowl, Add the sprouts, carrot, crayfish, shredded cabbage and sauteed lemon onion. Mix with wooden spoon and set aside.
- Trim off any excess fat from the beef, then finely fillet the beef.
- Make three cabbage cups from the remaining half of the cabbage. Scoop the vegetable mixture into the cabbage cups and garnish with the beef fillet and avocado slices. Add two tbsps of balsamic vinaigrette and serve at room temperature.
- Make a bed of the butter lettuce leave on a platter. Mound the vegetable mixture on the lettuce and garnish with the avocado slices. Add two tbsps of cherry balsamic vinaigrette Serve at room temperature.
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