Steak and Shrimp with Lemony Greens

4
Medium
Dinner

Characteristics

Without gluten Without nuts

Nutritional Facts Per Serving

360
Calories
36 g
Protein
4 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 360
  • Lipides 22 g
    • Saturated fat  5 g
  • Cholesterol 110 mg
  • Sodium  440 mg
  • Carbs 4 g
    • fiber  1 g
    • Sugar  1 g
  • Protein 36 g

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 4 tsp (20 mL) lemon zest, divided
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) prepared horseradish
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • pinch hot pepper flakes
  • 1 lb (500 g) flank steak
  • 8 Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp, thawed
  • 2 cups (500 mL) Compliments Baby Organic Spinach
  • 2 cups (500 mL) Compliments Baby Arugula
  • 2 radishes, thinly sliced
  • 1/2 small red onion, thinly sliced

Method

  1. Whisk together oil, 1 tbsp (15 mL) lemon zest, lemon juice, horseradish, garlic, salt and hot pepper flakes to make vinaigrette. Coat steak with 3 tbsp (45 mL) of vinaigrette. Toss shrimp with 4 tsp (20 mL) of vinaigrette (reserve remaining vinaigrette for greens). Marinate steak and shrimp in fridge at least 1 hr. and up to 4 hr. 
  2. Cook steak on grill preheated to medium-high, 4 to 5 min. per side, until medium-rare (internal temperature reaches 145°F/63°C) or preferred doneness. Let rest 10 min. before slicing. Grill shrimp 1 to 2 min. per side, until curled, opaque and cooked through. 
  3. Slice flank steak thinly across the grain; divide between 4 plates. Top with shrimp. Toss spinach, arugula, radishes and onion with reserved vinaigrette. Place tangle of dressed salad on top of shrimp and steak. Sprinkle with remaining lemon zest to serve.

Tips:
  • Substitute vinaigrette with store-bought citrus dressing.

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