• Posted by Califia Suntree on May 12th, 2011, 6:39 PM

    This Mother’s Day, it was a pristine and perfect L.A. day, so we celebrated in nature. Our hike in Malibu took us to the former set of M.A.S.H. (yes, yes, only in …) where we tucked into a springtastic meal of rice pilaf and citrusy beef salad, iced Chinese “forest berry” tea, and the first strawberries of the season, dipped in dark chocolate. The two days to categorically avoid restaurants are Mother’s Day and Valentines Day—so put this salad recipe in your hat for next year.

    Serves 2

    1 flank, hanger or strip steak (12 to 16 ounces)
    1 Cara Cara orange (see note)
    2 cups sugar snap peas
    1/2 cup mint leaves, packed (no stems)
    3 cups baby arugula, packed

    2 Tablespoons toasted sesame oil
    2 Tablespoons vegetable oil
    2 Tablespoons seasoned rice vinegar
    Salt & pepper

    1. Heat a cast iron skillet or grill to high. Season the steak well with salt and pepper and sear it on both sides. Reduce the heat and cook to desired doneness (5 to 10 minutes). Medium-rare is best for the salad.

    2. Using a chef’s knife, cut the peel and pith (white part) off of the orange. Then use a sharp paring knife to remove the segments, leaving the membranes and remaining pith behind.

    3. Remove the stem end and “string” from the sugar snaps and slice them on the diagonal into small pieces. Chiffonade the mint leaves.

    4. Make the dressing by whisking together the oils and vinegar and seasoning to taste. (It should be tart and just a tad salty.)

    4. Slice the steak thinly across the grain and combine with the arugula, oranges, mint, snap peas and steak. Toss with the dressing when you are ready to eat.

    Note: I used Cara Caras in the salad, which is a variety of navel orange that is a bit less acidic and has a nice pinkish hue. You can use any orange you like, or even grapefruit.


  1. May 13th, 2011 at 2:49 pm
    Susan aka Ma

    As the resident mom who was treated to this glorious spring hike and mouthwatering lunch, I must say that this menu and this salad recipe makes an excellent — and picnicable–meal!

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