Recipes

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 mamalatinatips.com

Ingredients:

  • 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

Directions

  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.