Best Grilled Surf And Turf Salad Recipes

Surf n' Turf- Flank Steak and Prawns with a Salad of Grilled Romaine image

Provided by Food Network

Time 10h

Yield 6 to 8 serving

Number Of Ingredients 27

2 to 3 pounds flank steak
4 cloves garlic, minced
1/2 yellow onion, minced
3 tablespoons brown sugar
1/2 teaspoon grated fresh ginger
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 tablespoon freshly ground pepper
3 tablespoons lemon juice
3 tablespoons olive oil
2 bay leaves
1 (12-ounce) bottle dark ale or stout
1 pound fresh prawns, peeled and deveined
3 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon sea salt
2 pinches hot paprika (or chili powder)
2 tablespoons lemon juice
1/4 cup olive oil
1 tablespoon mayonnaise
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
2 heads romaine lettuce
1 sliced tomato, optional
1 slice red onion, optional
Salt and freshly ground black pepper

Steps:

Score the top and bottom of the flank steak. Mix all ingredients in a gallon zip lock bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade and season with salt and pepper. On a preheated grill, grill over high heat 3 minutes per side for medium rare. Remove and let rest for 5 minutes.
For the prawns, combine all ingredients in a zip lock bag and shake to coat. It can marinate for up to 1 hour but no longer. Remove the prawns from the marinade and place on preheated grill, turning only once, until curled and pink. Serve with the steak and salad.
For the salad:
Combine all ingredients, except the lettuce, tomato, and onion, in a bowl and whisk well to incorporate. Season with salt and pepper. Slice the heads of romaine lengthwise and brush with a little olive oil. Place on a preheated grill and grill the lettuce, moving it around carefully, until charred and nice grill marks form. Remove the lettuce and tear into pieces. Place in a bowl with the onion and tomato and drizzle with the dressing. Serve with the steak and prawns.
Presentation:
Using a plate with a wide lip, place the grilled salad in the center. Then plate slices of steak and prawns alternating around the lip.

Grilled Surf And Turf Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
4 anchovy fillets
1/2 cup extra-virgin olive oil, plus more for drizzling
1 flank steak (about 1 pound), halved lengthwise
Kosher salt and freshly ground pepper
1 pound fingerling potatoes
1 1/2 pounds shell-on jumbo shrimp, deveined
4 cups baby spinach (about 3 ounces)
1 bunch watercress, trimmed and roughly chopped
2 heads frisée, torn into large pieces
1/4 cup roughly chopped fresh chives

Steps:

Make the dressing: Puree the vinegar, mustard, garlic, anchovies and 2 tablespoons water in a blender until smooth. With the machine running, gradually add the olive oil and puree until smooth. Season the steak with salt and pepper and coat with ¼ cup of the dressing. Cover and refrigerate at least 1 hour or up to 8 hours. Refrigerate the remaining dressing until ready to serve.
Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until just slightly tender, 8 to 10 minutes. Drain and transfer to a medium bowl.
Preheat a grill to medium high. Drizzle the potatoes with olive oil and season with salt and pepper; toss. Put the shrimp in a separate bowl; drizzle with olive oil, season with salt and pepper and toss to coat. Grill the steak until well marked, 5 to 7 minutes per side for medium rare; transfer to a cutting board. Meanwhile, grill the potatoes until well marked, about 3 minutes per side; transfer to a plate. Grill the shrimp until well marked and just cooked through, 2 to 3 minutes per side; remove to the plate.
Combine the spinach, watercress, frisee and chives on a platter. Drizzle with some of the remaining dressing, season with salt and pepper and toss. Thinly slice the steak. Arrange the shrimp, potatoes and steak in rows over the greens. Drizzle with the remaining dressing.