Grilled Surf and Turf Salad with Cilantro Dressing
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 4portions
Ingredients
For the Salad
1lbDiamond Reef® Wild Caught Red Shrimppeeled & deveined, tail on (approx 12-13 shrimp)
1lbHigh River Angus® Rib Eye or New York Steak
2teaspoonssea saltdivided
4teaspoonsblack peppercoarsely ground
1/2teaspoonpaprika
8cupsgreenswashed and drained
1Persian cucumberin thin slices
20cherry tomatoeswashed and halved
Avocadooptional
For the Cilantro Dressing
25fresh cilantro sprigswashed
1garlic clove
2tablespoonswhite wine vinegar
1/3cupolive oil
1/2teaspoonlemon rind
Instructions
Defrost shrimp leaving them in the fridge overnight, if you have time. Or under running water the day of. Drain and dry with a paper towel.
Remove extra fat on the steak.
Mix one teaspoon sea salt, black pepper and paprika. Season steak with 2/3 of the mix. Season shrimp with the 1/3 left.
Heat the grill. The cooking time varies according to the grill you use. This time I used a cast iron grill pan over medium-high heat on the stove.
Grill steak 5 minutes on one side, and about 8 minutes on the other side or until done to your taste. If you use another grill, adjust time according to your preference. Less time for medium rare or more for well.
Put on a plate and let it rest for 15-20 minutes.
Grill shrimp 4 minutes per side or until cooked. They will turn from translucent to a pinkish-white color.
In a food processor or blender, blend cilantro, garlic, vinegar, a teaspoon sea salt, oil and pepper to taste until smooth. Add the lemon rind, mix with a spoon, then set aside.
After patiently waiting for the rest period to pass, slice steak thinly.
Place greens in a salad bowl, add cherry tomatoes, cucumber and avocado (optional). Top with shrimp and steak. Pour on dressing to taste.
Course: Salads
Cuisine: American
Keyword: How to grill shrimp, rib eye recipes, Surf and Turf recipes, Surf and Turf salad