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This fresh, colorful, grilled surf and turf salad combines the best of land and sea: from the land, a juicy Angus beef steak; from the sea, tender shrimp. We grill them both to perfection and serve on a bed of greens and veggies. To top it all, we finish with a tangy cilantro dressing. Doesn't that sound fantastic? In Mexico, we call this a “Mar y Tierra” dish.
Thank you to High River Angus® for making this Grilled Surf and Turf Salad with Cilantro Dressing recipe post possible. As always my comments, opinions, and love for enjoying tasty foods with my family are my own.
Affiliate links below to save you time in case you need to buy something to make this recipe.
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Preparation for Grilling
Grilling for me is one of the easiest ways to cook. I like its simplicity and the flavor it brings to both steak and seafood.
- Start with a great cut of meat and medium-sized shrimp.
- Use just a few seasonings generously.
- I recommend leaving the steak covered on the counter to bring it to room temperature before grilling. The shrimp, however, should be seasoned and put back in the fridge until ready to grill.
- Keep the grill hot. You can use any grill you like. In my case, if the weather is nice outside I like to use my Weber grill. It's the right size, a lid, and even a thermometer. Or if time or the weather don't allow, I'm happy to use my cast iron grill pan on the range. So easy!
- As always with red meat, allow time for it to rest after grilling. Resist the temptation to cut into it right away, please, you will thank me later. (I know it's hard, but it's worth it)
- Shrimp grills very quickly, keep an eye on it at all times. You want moist and tender shrimp, if it overcooks it will become rubbery, we don't want that. You will know it's cooked when turn from translucent to a pinkish-white color.
I recommend indulging in a great steak cut like a Rib Eye or New York steak. For this recipe I went for a High River Angus® Rib Eye, the meat is so tender and flavorful.
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Same with the shrimp, for this recipe, I used Diamond Reef® Wild Caught Red Shrimp. It's absolutely amazing. It has a sweet undertone and is very moist. I couldn't stop eating it.
Ready to make it?
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If you make this Grilled Surf and Turf Salad, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
Grilled Surf and Turf Salad with Cilantro Dressing
Serves 4
Prep Time: 10 minutes
Start to finish: 55 minutes
Ingredients
For the Salad
- 1 lb Diamond Reef® Wild Caught Red Shrimp, peeled & deveined, tail on (approx 12-13 shrimp)
- 1 lb High River Angus® Rib Eye or New York Steak
- 2 teaspoons sea salt, divided
- 4 teaspoons black pepper, coarsely ground
- 1/2 teaspoon paprika
- 8 cups greens, washed and drained
- 1 Persian cucumber, in thin slices
- 20 cherry tomatoes, washed and halved
- Avocado, optional
For the Cilantro Dressing
- 25 fresh cilantro sprigs, washed
- 1 garlic clove
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon lemon rind
You will also need
Defrost shrimp leaving them in the fridge overnight, if you have time. Or run them under water to defrost the day of. Drain and pat dry with a paper towel.
Remove extra fat from the steak.
Mix one teaspoon sea salt, black pepper and paprika. Season steak with 2/3 of the mix. Season shrimp with the 1/3 left.
Heat the grill. The cooking time varies according to the grill you use. This time I used a cast iron grill pan over medium-high heat on the stove.
In my grill pan over medium high heat, I grilled my steak 5 minutes on one side, and about 8 minutes on the other side for medium rare, adjust your cooking time until done to your taste.
Put on a plate and let it rest for 15-20 minutes.
Grill shrimp 4 minutes per side or until cooked. They will turn from translucent to a pinkish-white color.
In a food processor or blender, blend cilantro, garlic, vinegar, the other teaspoon sea salt, oil and pepper to taste until smooth. Add the lemon rind, mix with a spoon, then set aside.
After patiently waiting for the rest period to pass, slice steak thinly.
Place greens in a salad bowl, add cherry tomatoes, cucumber and avocado (optional). Top with shrimp and steak. Pour on dressing to taste.
More Recipes
I’m a proud Colorado Boxed Beef ambassador creating delicious recipes with their products. Check these out:
- Angus Beef Kabobs for Kids
- Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa
- Shrimp in Beer Sauce
- Angus Beef and Chorizo Parrillada
- Tilapia Empanadas
- Strip Roast Adobado
- Shrimp in Roasted Green Salsa
- Chorizo Garbanzo Bean Stew
- Jamaican Jerk Sliders with Citrus Coleslaw
Print the recipe:
Grilled Surf and Turf Salad with Cilantro Dressing
Ingredients
For the Salad
- 1 lb Diamond Reef® Wild Caught Red Shrimp peeled & deveined, tail on (approx 12-13 shrimp)
- 1 lb High River Angus® Rib Eye or New York Steak
- 2 teaspoons sea salt divided
- 4 teaspoons black pepper coarsely ground
- 1/2 teaspoon paprika
- 8 cups greens washed and drained
- 1 Persian cucumber in thin slices
- 20 cherry tomatoes washed and halved
- Avocado optional
For the Cilantro Dressing
- 25 fresh cilantro sprigs washed
- 1 garlic clove
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon lemon rind
Instructions
- Defrost shrimp leaving them in the fridge overnight, if you have time. Or under running water the day of. Drain and dry with a paper towel.
- Remove extra fat on the steak.
- Mix one teaspoon sea salt, black pepper and paprika. Season steak with 2/3 of the mix. Season shrimp with the 1/3 left.
- Heat the grill. The cooking time varies according to the grill you use. This time I used a cast iron grill pan over medium-high heat on the stove.
- Grill steak 5 minutes on one side, and about 8 minutes on the other side or until done to your taste. If you use another grill, adjust time according to your preference. Less time for medium rare or more for well.
- Put on a plate and let it rest for 15-20 minutes.
- Grill shrimp 4 minutes per side or until cooked. They will turn from translucent to a pinkish-white color.
- In a food processor or blender, blend cilantro, garlic, vinegar, a teaspoon sea salt, oil and pepper to taste until smooth. Add the lemon rind, mix with a spoon, then set aside.
- After patiently waiting for the rest period to pass, slice steak thinly.
- Place greens in a salad bowl, add cherry tomatoes, cucumber and avocado (optional). Top with shrimp and steak. Pour on dressing to taste.
Notes
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