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1
Preheat your oven to 425 F. Place the head of garlic in the mold of a regular-sized muffin tin, with the exposed cloves facing up.
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2
Drizzle the garlic with olive oil and cover with foil.
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3
Roast the garlic for 40-45 minutes or until fragrant, soft and brown.
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4
Remove from heat and set aside to cool.
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5
Once cool enough to handle, push the garlic cloves out from the head by pressing the bottom firmly.
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6
They should pop out easily.
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7
Add the garlic cloves to a blender along with the white wine vinegar, honey, Dijon mustard, mayo and a dash of salt and black pepper.
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8
Pulse 7-8 times.
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9
With the blender speed on low, slowly drizzle the extra virgin olive oil into the pitcher until all has been added.
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10
Continue to puree until completely smooth.
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11
Adjust seasoning to taste and then refrigerate until you are ready to serve.
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12
Season your steak generously with salt and black pepper.
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13
Preheat a large griddle pan over medium-high heat.
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14
Add 1 tablespoon of butter into the pan and melt.
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15
Once melted add the steak and cook for 3-4 minutes on each side (for medium rare).
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16
Remove from heat and set aside to rest.
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17
Once rested, slice the steak against the grain in long, thin strips.
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18
Set aside.
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19
While your steak is resting, prepare your shrimp.
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20
Melt the remaining 2 tablespoons of butter in a large non-stick skillet over medium heat.
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21
Add the shrimp and season with salt and black pepper.
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22
Cook until the shrimp are pink and cooked through, about 4-5 minutes.
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23
Remove from heat.
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24
Assemble your surf and turf quinoa bowls by layering steak, shrimp, cherry tomatoes and avocado over two beds of quinoa.
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25
Garnish with parsley and drizzle with roasted garlic vinaigrette.
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26
Enjoy immediately!
