One of our favorite steak dinners is best this time of year, when grapefruit are still in season and the avocados are just getting good. I know the flavor combination sounds weird at first, but it works:
Blue cheese or Gorgonzola
Hearts of Palm (canned - a new addition this year, and worth keeping)
Tonight I plated the steak and some good bread, then served the accompaniments separately on plates: sliced avocado, grapefruit segments, blue cheese with a knife, thin slices of red onion, and hearts of palm. Other times, I have made a salsa with the avocado, grapefruit, onion, and blue cheese; it is easy to serve, but it gets a little messy to make. Next time I might make it into a salad topped with steak slices, avocado, grapefruit segments, slices of red onion, and disks of hearts of palm, dressed with a homemade gorgonzola vinaigrette.