Do you want to add a little luxury to your diet? This is the recipe that you need! Bring steak and shrimp together for a surf and turf that the entire family is sure to love. Try it out for your next big meal! It is sure to impress whomever you are cooking for.
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Surf and Turf Salad
Ingredients
- 250 g / 0.5 lb beef steaks (I used scotch fillets, you can use rump, sirloin, NY strip)
- 10 large raw prawns, peeled, deveined but with the tails intact
- 1 bunch of asparagus, spears cut in halves and hard ends removed
- 1/2 medium zucchini, sliced in circles
- Salt, pepper
- 1/2 tsp paprika powder
- 3 tablespoons olive oil
- 1 cup halved cherry tomatoes
- 3 heaped cups of chopped salad leaves or/and baby spinach or rocket
- Garnish (optional): some chopped chives or spring onion/scallions
For the dressing
- 1/4 cup mayonnaise
- 1 anchovy, finely chopped (can be omitted but it doesn’t add much ‘anchovy’ taste)
- 1 garlic clove, finely chopped or grated
- 1 teaspoon baby capers, chopped
- 2 teaspoons of juice from the baby capers jar (or lemon juice!)
- 1/2 teaspoon Dijon or other mustard
- 1 tablespoon chopped parsley
Instructions
- Pat dry the beef steaks and season with a little salt and pepper on each side. Prepare the prawns, asparagus, zucchini, and tomatoes and set aside.
- Sprinkle the green vegetables and prawns with a little salt and pepper as well. Season the prawns with a little paprika (it gives it a lovely colour).
- Mix the dressing ingredients in a bowl and set aside.
- Heat a large frying pan over high heat and add 1.5 tablespoons of oil. Once really hot, add the steaks and asparagus spears. Cook the steaks for 3.5 minutes on each side and asparagus for about 2 minutes each side. Remove asparagus before the steaks.
- In another frying pan, grill the zucchini slices over medium-high heat for 2 minutes each side, or until golden brown. Once cooked, set aside as well.
- Remove the cooked steaks to a cutting board and allow to rest of a few minutes.
- In the meantime, keep the large frying pan over high heat and add the prawns. If needed, add a little more oil. Cook for 2 minutes each side and remove from the heat.
- To assemble the salad, place the salad leaves on a large platter and scatter half of the zucchini, asparagus and cherry tomatoes over the top. Slice the steaks into thin strips and scatter them over the salad.
- Top the steak with the remaining vegetables and then place the grilled prawns on top. Drizzle with the dressing and sprinkle with chopped chives.
The original recipe can be found here.
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