Surf N Turf Flank Steak And Prawns With A Salad Of Grilled Romaine Recipes

GRILLED SURF AND TURF SALAD

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 SKEWERS

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
• To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
• Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
• Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.

SURF N' TURF- FLANK STEAK AND PRAWNS WITH A SALAD OF GRILLED ROMAINE

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.

STEAK WITH CREAMY GARLIC SHRIMP

Steps:

• Pat steaks dry with paper towel. Season with salt and pepper.
• Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.
• Transfer steaks to a warm plate; set aside.
• Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.(For grill: grill seasoned shrimp while brushing with melted butter until done.)
• To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). (If grilling meats, you will need to grab a pan or skillet for this step.)
• Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
• Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.
• Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
• Serve with steaks.

SURF AND TURF SALAD

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.