Surf ‘n Turf Salad with Cilantro Dressing
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Surf ‘n Turf Salad with Cilantro Dressing

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Servings: 4 servings

This salad combines the best of two worlds, land and sea: A juicy and delicious Rib Eye or Striploin from High River Angus® and the tender shrimp from Diamond Reef®, all together roasted to perfection, and combined with a bed of mixed greens in a cilantro dressing. This is an ideal combination for lunch or dinner.

One important tip: Let the beef sit for about 25 minutes to reach room temperature before roasting.

Recipe and photo courtesy of


  • 1 lb. Diamond Reef® Wild-Caught Argentine Red Shrimp, peeled & deveined, tail on
  • 1 lb. High River Angus® Rib Eye or Striploin
  • 2 teaspoons sea salt, divided
  • 4 teaspoons ground black pepper
  • 1/2 teaspoons ground paprika
  • 25 sprigs fresh cilantro, washed
  • 1 garlic clove
  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon lemon peel
  • 8 cups mixed greens, washed
  • 1 small bell pepper, sliced into thin rings
  • 20 cherry tomatoes, washed and halved


  1. Thaw the shrimp in the refrigerator the night before or under cold running water on the day of preparation. Drain and pat dry with a paper towel.
  2. Trim the fat covering the meat.
  3. Mix 1 teaspoon sea salt, the black pepper and paprika. Rub the meat with 2/3 of this mix. Toss the shrimp with the remaining 1/3.
  4. Preheat the grill. Cooking time varies depending on the type of grill used. For this recipe, we used a grill over the stove at medium-high.
  5. Grill the beef for 5 minutes on one side, turn, and grill for about 8 minutes on the other side for a medium cook. For medium-well or well-done temperatures, cook a little longer.
  6. Remove from heat and let it rest for 15-20 minutes.
  7. Grill the shrimp, about 4 minutes each side or until cooked and tender.
  8. Cut the beef into thin slices.
  9. With a food processor or blender, mix the cilantro, garlic, white wine vinegar, remaining sea salt and pepper to taste. Blend until smooth. Add lemon peel, mix well.
  10. In a bowl, place the mixed greens, cherry tomatoes and bell pepper slices. Top it with the shrimp and beef.
  11. Add the cilantro dressing.