Surf and Turf Salad Recipe

Name: Surf and Turf Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, minced; 1-inch piece fresh gingerroot, peeled and minced or grated; 3 tablespoons tamari (dark aged soy sauce); 1 teaspoon coriander (1/3 palmful); 2 teaspoons ground cumin (1/2 to 2/3 palmful); 1 teaspoon turmeric (1/3 palmful); 1/2 teaspoon ground cayenne pepper; 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning; Zest of 1 lemon; 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; 2 pounds flank steak; 1 bunch scallions; 16 raw medium shrimp, deveined; Salt and freshly ground black pepper; 1 teaspoon hot red pepper flakes; 2 romaine lettuce hearts, chopped; 4 ounces baby spinach leaves; 1/4 cup fresh flat-leaf parsley (a couple of handfuls), chopped; 1/2 red onion, chopped; Juice of 1 lemon; 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it); Salt and freshly ground black pepper

Servings: persons

2 large garlic cloves, minced
1-inch piece fresh gingerroot, peeled and minced or grated
3 tablespoons tamari (dark aged soy sauce)
1 teaspoon coriander (1/3 palmful)
2 teaspoons ground cumin (1/2 to 2/3 palmful)
1 teaspoon turmeric (1/3 palmful)
1/2 teaspoon ground cayenne pepper
1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning
Zest of 1 lemon
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
2 pounds flank steak
1 bunch scallions
16 raw medium shrimp, deveined
Salt and freshly ground black pepper
1 teaspoon hot red pepper flakes
2 romaine lettuce hearts, chopped
4 ounces baby spinach leaves
1/4 cup fresh flat-leaf parsley (a couple of handfuls), chopped
1/2 red onion, chopped
Juice of 1 lemon
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper

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

1323

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 large garlic cloves, minced, 1-inch piece fresh gingerroot, peeled and minced or grated, 3 tablespoons tamari (dark aged soy sauce), 1 teaspoon coriander (1/3 palmful), and more.

Yes, Surf and Turf Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Surf and Turf Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions