Surf n' Turf- Flank Steak and Prawns with a Salad of Grilled Romaine

Total Time:
10 hr
Prep:
40 min
Inactive:
9 hr 5 min
Cook:
15 min

Yield:
6 to 8 serving
Level:
Intermediate

Ingredients
  • For the steak:
  • 2 to 3 pounds flank steak
  • 4 cloves garlic, minced
  • 1/2 yellow onion, minced
  • 3 tablespoons brown sugar
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1 tablespoon freshly ground pepper
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1 (12-ounce) bottle dark ale or stout
  • For the prawns:
  • 1 pound fresh prawns, peeled and deveined
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 2 pinches hot paprika (or chili powder)
  • Salad:
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon mayonnaise
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 heads romaine lettuce
  • 1 sliced tomato, optional
  • 1 slice red onion, optional
  • Salt and freshly ground black pepper
Directions

Score the top and bottom of the flank steak. Mix all ingredients in a gallon zip lock bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade and season with salt and pepper. On a preheated grill, grill over high heat 3 minutes per side for medium rare. Remove and let rest for 5 minutes.

For the prawns, combine all ingredients in a zip lock bag and shake to coat. It can marinate for up to 1 hour but no longer. Remove the prawns from the marinade and place on preheated grill, turning only once, until curled and pink. Serve with the steak and salad.

For the salad:

Combine all ingredients, except the lettuce, tomato, and onion, in a bowl and whisk well to incorporate. Season with salt and pepper. Slice the heads of romaine lengthwise and brush with a little olive oil. Place on a preheated grill and grill the lettuce, moving it around carefully, until charred and nice grill marks form. Remove the lettuce and tear into pieces. Place in a bowl with the onion and tomato and drizzle with the dressing. Serve with the steak and prawns.

Presentation:

Using a plate with a wide lip, place the grilled salad in the center. Then plate slices of steak and prawns alternating around the lip.


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