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1
Preheat a tabletop grill, grill pan, or outdoor grill to high.
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2
Combine the first 10 ingredients in a shallow dish.
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3
Coat the flank steak in mixture and set aside for 10 to 15 minutes.
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4
Trim the ends and an inch of the tops off of the scallions.
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5
Remove the tails from the deveined shrimp.
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6
Drizzle EVOO over both the scallions and the shrimp and season with salt, pepper, and hot red pepper flakes.
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7
Grill the scallions and shrimp for 2 minutes on each side.
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8
Then remove and reserve.
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9
Place the meat on a grill pan and cook for 3 to 4 minutes on each side.
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10
Remove the meat to a plate, tent with foil, and let the juices settle for 5 minutes.
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11
Combine the greens, parsley, and onion on a large platter or individual plates.
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12
Cut the grilled scallions into 1-inch pieces, scatter over the greens, then evenly distribute the grilled shrimp over the greens.
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13
In a small bowl mix the lemon juice, tomato paste, and Worcestershire and whisk in the EVOO.
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14
Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp.
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15
Slice the steak very thin against the grain on an angle with a sharp knife and arrange it over the salad.
