Steak and Shrimp with Lemony Greens

Prep Time: 20 minutes
Total Time: 1 hour 45 minutes
Makes: 4

Ingredients

  1. 1/4 cup (60 mL) olive oil
  2. 4 tsp (20 mL) lemon zest, divided
  3. 2 tbsp (30 mL) lemon juice
  4. 1 tsp (5 mL) prepared horseradish
  5. 2 cloves garlic, minced
  6. 1/2 tsp (2 mL) salt
  7. pinch hot pepper flakes
  8. 1 lb (500 g) flank steak
  9. 8 Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp, thawed
  10. 2 cups (500 mL) Compliments Baby Organic Spinach
  11. 2 cups (500 mL) Compliments Baby Arugula
  12. 2 radishes, thinly sliced
  13. 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.