Surf and Turf Salad Recipe Idea

 

Surf and Turf Salad

This lightly seasoned flank steak 🥩 paired with delicious shrimp🍤  is sure to add the perfect combination of flavor when served over crisp lettuce, tomatoes, and cucumbers. 

Makes 4 servings:

1 lean, 3 green, 3 condiments

Easily prepare the steak and shrimp outside on a grill while making the simple, but tasty dressing.

Enjoy this fresh recipe during warmer weather or any time of the year! 

Ingredients:

1 lb. flank steak

8 oz. large, raw shrimp, peeled and deveined

¼ tsp salt

¼ tsp ground black pepper

2 garlic cloves, minced

1 tbsp minced fresh oregano (or 1 tsp dried)

¼ cup cider vinegar

2 tsp extra virgin olive oil

8 cups chopped romaine lettuce

1 cup fresh diced tomatoes

1 cup sliced cucumbers 

Directions:

1. Pre-heat grill or grill pan over medium-high heat.

2. Season steak with salt and pepper, and grill until steak is cooked as desired (note: for medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°; for medium-well to 145°F; for well-done to 160°F).

3. Remove, allow to rest for about 5 minutes, and slice into cubes or strips.

4. Meanwhile, season shrimp with salt and pepper.

5. Spray with nonstick spray and grill about 2 to 3 minutes per side.

6. To make the dressing, whisk together the vinegar, garlic, oregano, and oil.

7. For one portion, place 2 cups of lettuce, ¼ cup of cucumbers, and ¼ of cup tomatoes in a bowl. Top with 4 ounces sliced steak and 2 ounces of shrimp. Drizzle 1 tablespoon of the dressing over the salad. 

Nutrition Per Serving: 270 calories, 36g protein, 6g carbohydrate, 11g fat