Grilled Surf And Turf Salad Recipes

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GRILLED SURF AND TURF SALAD



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.

SURF AND TURF SALAD



Surf and Turf Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 24

2 large cloves garlic, minced
1-inch fresh ginger root, peeled and minced or grated
3 tablespoons tamari (dark, aged soy sauce)
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
1 lemon, zested
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/2 to 2 pounds flank steak
1 bunch scallions
16 medium shrimp, peeled, including tails, and deveined
Salt and pepper
1 teaspoon red pepper flakes
2 romaine hearts, chopped
1/4 pound baby spinach leaves
1/2 red onion, chopped
1/4 cup flat-leaf parsley (a couple of handfuls) chopped
1 lemon, juiced
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Preheat tabletop grill, grill pan, or outdoor grill to high.
  • Combine first 10 ingredients in a shallow dish. Coat flank steak in mixture and reserve 10 to 15 minutes.
  • Trim ends and 1 inch of tops off of the scallions. Drizzle extra-virgin olive oil over both the scallions and the shrimp and season with salt, pepper, and red pepper flakes. Grill scallions and shrimp 2 minutes on each side. Then remove and reserve.
  • Place meat on grill pan and cook 3 to 4 minutes on each side. Remove meat and let juices settle, about 5 minutes.
  • Combine greens and onions and parsley leaves on a large platter or individual plates. Cut scallions into 1-inch pieces, scatter over greens, and then evenly distribute the grilled shrimp over the greens.
  • Mix the lemon juice, tomato paste, and Worcestershire in a small bowl and whisk in the extra-virgin olive oil. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thinly against the grain on an angle with a sharp knife and arrange it over the salad.

SURF AND TURF SALAD



Surf and Turf Salad image

I came up with this recipe as a healthy way to have surf and turf. It has everything you love about surf and turf in a nutritious and filling salad.

Provided by katdi

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

8 ounces round steaks, marinated
4 ounces imitation crabmeat
1 carrot, cut in rounds
1/2 small red onion, diced
1/3 cucumber, sliced thinly
1/2 medium red pepper, diced
8 button mushrooms, sliced
5 cups green leaf lettuce, washed, torn and dried
5 -6 pickled banana pepper rings, chopped (optional)
2 tablespoons lime juice
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
3 drops hot sauce (I use Franks)
3 -5 dashes garlic salt
1 tablespoon Worcestershire sauce
1/2 cup motts Clamato juice (or you can use tomato)
salt and pepper

Steps:

  • Mix all marinade ingredients together in dish you will be marinating steak inches Make sure you taste before adding raw steak and season to your liking.Marinade steak at least four hours.
  • Broil steak 3-4 inches from element for 6-8 minutes per side or until desired doneness. While steak is cooking combine all your vegetables and imitation crab in a big bowl.
  • Remove from oven and let rest 5 minutes. Cut steak on diaganol into this strips. Arrange on top of salad.
  • Top with your favourite fat free salad dressing. I use Kraft fat free Ranch.

Nutrition Facts : Calories 324.4, Fat 6.1, SaturatedFat 1.8, Cholesterol 76.5, Sodium 971, Carbohydrate 31.6, Fiber 5.2, Sugar 9.9, Protein 38.2

SURF AND TURF WITH GRILLED VEGETABLES



Surf and Turf with Grilled Vegetables image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

2 cloves garlic, smashed
Zest of 1 lemon, plus half of the juice
1 cup fresh flat-leaf parsley leaves, finely chopped
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Kosher salt
2 ears corn, shucked
3 sprigs fresh oregano or marjoram, leaves stripped off
1 Roma tomato
1 large red onion
1 medium zucchini
Half a Fresno chile pepper
1/4 cup chopped fresh chives
1/4 cup crumbled feta
1/4 cup olive oil
1/4 cup red wine vinegar
Kosher salt
6 prawns, peeled and deveined, heads removed
2 cloves garlic, smashed
Juice of half lemon
2 tablespoons olive oil, plus more for the steaks
Two 12-to-14-ounce strip steaks (about 1/2-inch-thick)
Kosher salt

Steps:

  • For the herb butter: Combine the garlic, lemon zest and juice, parsley, butter and a pinch of salt in a small bowl. Keep at room temperature for topping the steak before serving.
  • For the salad: Prepare an outdoor grill over medium-high heat. Grill the corn until well-marked, turning as needed, about 5 minutes. Let cool for a few minutes then slice the kernels off and transfer to a medium bowl. Add the oregano leaves, tomato, onion, zucchini, Fresno chile, feta, olive oil, vinegar and salt to taste. Toss to coat evenly.
  • For the surf and turf: Toss the prawns with the garlic, lemon juice and olive oil in another medium bowl and let marinade while grilling the steaks. Massage the strip steaks with olive oil and sprinkle each side with salt. Grill the steaks until well-marked and medium-rare, about 3 minutes per side. Let the steaks rest and grill the prawns until pink and cooked through, about 3 minutes per side. Divide the steaks, prawns and salad between 2 plates. Top the steaks with a spoonful of the herb butter.

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