- Prep Time
- 20 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 45 m
- Serves
- 4
Ingredients
- 1/4 cup
- olive oil
- 60 mL
- 4 tsp
- lemon zest, divided
- 20 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tsp
- prepared horseradish
- 5 mL
- 2
- cloves garlic, minced
- 1/2 tsp
- salt
- 2 mL
- pinch hot pepper flakes
- 1 lb
- flank steak
- 500 g
- 8
- Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp, thawed
- 2 cups
- Compliments Baby Organic Spinach
- 500 mL
- 2 cups
- Compliments Baby Arugula
- 500 mL
- 2
- radishes, thinly sliced
- 1/2
- small red onion, thinly sliced
Directions
Step 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.
Step 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.
Step 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.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 360
- Fat:
- 22 g
- Saturated Fat:
- 5 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 110 mg
- Protein:
- 36 g
- Sodium:
- 440 mg
