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Skirt Steak with Rock Shrimp Salad

Michael Symon
|
Servings: 6
|
easy
|
1 to 30 min

Pairing foods is the secret to perfecting any meal, and steak and shrimp are a classic combination! Try Michael's surf 'n turf tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Skirt Steak with Rock Shrimp Salad
  • 2 pound Skirt Steak
  • 1/2 pound Rock Shrimp
  • Salt
  • Pepper
  • 1 teaspoon Crushed Red Chili Flakes
  • 1 tablepsoon Coriander Seeds (toasted & crushed)
  • About 1/2 cup Extra Virgin Olive Oil (divided)
  • 2 cloves Garlic (sliced)
  • 1 Fresno Chili (thinly sliced)
  • 1/2 Red Onion (thinly sliced)
  • Zest and Juice of 1 Lime
  • 1/4 cup Parsley (leaves only)
  • 1/4 cup Cilantro (leaves only)
Directions
  • Preheat a grillpan to medium-high.
  • Season the steak generously with salt, pepper and coriander seeds, then grill on the grillpan for about 4-5 minutes per side. Remove and allow to rest.
  • While it rests, season the rock shrimp with salt and  crushed red pepper flakes.
  • Heat a saute pan over medium high heat. Add 2 tablespoons extra virgin olive oil, and then sear the shrimp. Add the garlic and then the fresno chilies and red onions. Add the juice from the lime. Once shrimp have cooked, about 4 to 5 minutes, remove from heat. 
  • In a large bowl, toss together the parsley, cilantro, lime zest, and the rock shrimp. Mix until combined. Add another 1-2 tablespoons of olive oil if needed. 
  • Slice steak against the grain and divide into four portions. Serve a spoonful of the rock shrimp salad over each portion.
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