New York Strip Steak with Crisp Black Eyed Peas, Kale, California Avocado and Preserved Lemon Vinaigrette

Serves: 4


2 cups cooked black eyed peas
2 cups plus 1 Tbsp. canola oil
1/2 tsp. fine sea salt, plus extra to taste
1/2 tsp. freshly ground black pepper
2 10-ounce NY strip steaks, about 1-in. thick
2 Tbsp. unsalted butter
1 Tbsp. Dijon mustard
1 Tbsp. freshly squeezed lemon juice
3 Tbsp. olive oil
1 Tbsp. low-sodium soy sauce
1 Tbsp. minced preserved lemon
1 ripe, Fresh California Avocado, peeled, seeded and cut into ΒΌ-in. dice
1/2 lb. tender kale leaves, finely chopped

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit