Surf And Turf Salad Recipes
GRILLED SURF AND TURF SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
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
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
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 FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
- Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
- Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
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