Recipe courtesy of Rachael Ray
Episode: Good Taste
Save Recipe Print
Total:
27 min
Prep:
15 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:

Directions

Preheat tabletop grill, grill pan, or outdoor grill to high.

Combine first 10 ingredients in a shallow dish. Coat flank steak in mixture and reserve 10 to 15 minutes.

Trim ends and 1 inch of tops off of the scallions. Drizzle extra-virgin olive oil over both the scallions and the shrimp and season with salt, pepper, and red pepper flakes. Grill scallions and shrimp 2 minutes on each side. Then remove and reserve.

Place meat on grill pan and cook 3 to 4 minutes on each side. Remove meat and let juices settle, about 5 minutes.

Combine greens and onions and parsley leaves on a large platter or individual plates. Cut scallions into 1-inch pieces, scatter over greens, and then evenly distribute the grilled shrimp over the greens.

Mix the lemon juice, tomato paste, and Worcestershire in a small bowl and whisk in the extra-virgin olive oil. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thinly against the grain on an angle with a sharp knife and arrange it over the salad.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Surf and Turf for Two

Recipe courtesy of Food Network Kitchen

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Caprese Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Steak Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword