Surf And Turf Salad Recipes

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

Ingredients

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

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

Ingredients

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

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