From Fruit to Flank Steak


Never in my 22 years on this Earth did I think that I would ever be able to utter the words, “I love steak”. My entire life I have been completely repulsed by the idea of eating flesh from an animal, even if it was chargrilled and seasoned to perfection. My hatred of meat started at a young age. I was terrified every time my parents forced me to eat a pork chop or a chicken nugget. My gag reflex knew it was time to kick into action as soon as that little piece of fat squished between my molars. This repulsion to meat only grew as a got older, pushing me into living a vegan lifestyle for a little over two years. My vegan experience was pure bliss. Stress free seitan steak and tasty tofu treats filled my belly on a daily basis and I loved it. This being said, I can barely believe what I am about to admit. Yes, I am an ex-vegan. Yes, I still love vegetables. And yes, I now love steak! My eyes were not opened to the glory of a succulent juicy steak until the day I ventured into Texas De Brazil. At its new location at Short Pump Town Center in Richmond, I knew I was bound to step foot into the restaurant at some point in time. I just did not realize what would happen to me when I did. I walk in and am instantly surrounded by the glorious scent of salted meats being fire grilled in the center of the restaurant. After drooling over the most delicious and extensive salad bar I have ever seen, I was ready to face my ultimate fear, a big piece of medium rare meat. Upon first bite I was transported to a place I had never been. The waiters could not come around with the meat fast enough to keep up with the rate at which I was consuming the delicious array of lamb, pork, and beef. Needless to say, I am now a believer in the power of meat. I entered as an anxiety ridden ex-vegan and left a raging carnivore, already planning my next visit to the restaurant. Texas De Brazil ignited something in me that I never knew existed. I was transformed into a meat lover. To all the people I rejected who told me that a tofu steak would never be as satisfying as the real thing, I sincerely apologize. From fruit to flank steak, the transition has never been so glorious.


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