Surf and Turf Salad Twist

Name: Surf and Turf Salad Twist
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups mixed greens; 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1 avocado, sliced; 1 pound shrimp, peeled and deveined; 1 pound flank steak; 1 tablespoon olive oil; Salt and pepper to taste; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped

Highlighted under: Global Culinary Recipe Ideas

I absolutely love the vibrant contrast of flavors in this Surf and Turf Salad Twist! Each bite combines fresh greens, juicy steak, and succulent shrimp, creating a delightful culinary experience. I remember the first time I made this dish; it was for a summer gathering. The colors were so inviting, and the taste was even better! I paired it with a zesty dressing, which really enhanced the freshness of the salad. It’s not just a meal; it’s a celebration of delicious ingredients that work harmoniously in every bite.

Created by

Emily

Last updated on 2026-01-05T22:26:27.585Z

When I first crafted the Surf and Turf Salad Twist, I wanted to highlight the best of both worlds—steak and seafood. To ensure perfect doneness, I sear the steak to a medium-rare, which stays tender and juicy. For the shrimp, a quick sauté with garlic gives it a lovely aroma that fills the kitchen. It's all about timing these elements together so they come together fresh off the heat.

This salad is not just a meal; it's an experience. The acidity from the dressing balances perfectly with the richness of the steak and shrimp. I always make sure to add some fresh herbs and a squeeze of citrus to keep the flavors bright. It's a crowd-pleaser, perfect for gatherings or a cozy dinner at home!

        Why You'll Love This Recipe
        The satisfying combination of tender steak and shrimp
Fresh, crunchy greens complementing the rich proteins
A zesty dressing that brings everything together beautifully

      

Perfecting the Steak

Searing steak to perfection is both an art and a science. For this recipe, flank steak is ideal due to its rich flavor and tender texture when cooked properly. Preheat your pan on medium-high heat until it’s hot enough that a droplet of water sizzles and evaporates almost immediately. The key is to create a beautiful crust on the steak; aim for a golden-brown exterior, which enhances the overall flavor profile. After searing, allowing the steak to rest for at least 5-10 minutes is crucial, as this redistributes the juices, ensuring every slice is juicy.

To achieve your desired doneness, I recommend using a meat thermometer for accuracy. For medium-rare, remove the steak from the pan when it reaches an internal temperature of about 130°F (54°C). If you prefer your steak more well-done, cook it to 145°F (63°C). Keep in mind that flank steak benefits from slicing against the grain; this helps to break up the muscle fibers for a more tender bite.

Tantalizing Shrimp

Cooking shrimp requires attention to detail, as they can easily become rubbery if overcooked. In this recipe, a quick sauté in the same pan after cooking the steak ensures that you get all those delicious browning bits infused into the shrimp. You'll know the shrimp is done when it turns from a translucent gray to a vibrant pink and opaque all over, which takes approximately 2-3 minutes. To elevate the dish further, consider adding a pinch of red pepper flakes or a dash of lemon zest when cooking the shrimp for an extra zing.

If you're looking for a dietary swap, feel free to substitute shrimp with grilled chicken or even sautéed scallops. Both alternatives work beautifully and maintain the essence of the dish. Just remember that chicken will require a slightly longer cooking time—about 6-8 minutes—until it’s fully cooked and reaches an internal temperature of 165°F (74°C).

Serving and Storage Tips

This Surf and Turf Salad Twist is best served fresh, as the vibrant greens and toppings retain their crispness. However, if you have leftovers, store the salad ingredients and dressing separately to prevent sogginess. The salad can be kept in the refrigerator in an airtight container for about 2-3 days. When ready to serve, simply reassemble and drizzle with freshly whisked dressing, as the flavors develop beautifully over time.

For a more filling meal, consider pairing this salad with crusty artisan bread or a light soup. If you’re planning to make this ahead of time for a gathering, prepare the components—like the steak, shrimp, and dressing—early, and assemble the salad just before serving. This way, you'll ensure the freshest taste and texture while still enjoying the convenience of a make-ahead meal.

Ingredients

Salad Ingredients

4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1 avocado, sliced
1 pound shrimp, peeled and deveined
1 pound flank steak
1 tablespoon olive oil
Salt and pepper to taste

Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh parsley, chopped

Instructions

Prepare the Steak

Season the flank steak with salt and pepper. Heat a pan over medium-high heat and add olive oil. Sear the steak for about 4-5 minutes on each side for medium-rare.

Remove from heat and let it rest before slicing.

Cook the Shrimp

In the same pan, add the shrimp and sauté for about 2-3 minutes until they turn pink and opaque. Add minced garlic for extra flavor if desired.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Stir in chopped parsley.

Assemble the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and avocado. Add the sliced steak and shrimp on top. Drizzle with the dressing and toss gently to combine.

Pro Tips

For added flavor, marinate the steak in advance with your favorite spices or herbs. Customize your salad by adding other vegetables or nuts you enjoy.

Enhancing Flavor Combinations

The dressing for this salad is not only zesty but also versatile. Lemon juice provides a bright acidity that cuts through the richness of the steak and shrimp, while Dijon mustard adds depth. If you're looking for a creamier dressing, consider substituting the olive oil with Greek yogurt and add a splash of white wine vinegar for added tang. This variation would complement the ingredients while providing a different texture.

Fresh herbs play a crucial role in boosting flavor; if parsley isn't readily available, cilantro or basil would make great alternatives. Not only do they add freshness, but they also enhance the overall presentation of the salad with their vibrant colors.

Adjusting Portions and Ingredients

Scaling this recipe up or down is simple, allowing you to cater to different occasions. For dinner parties, doubling the steak and shrimp quantities can easily cater to more guests; just make sure your cooking surface is large enough to accommodate everything at once. For a lighter version, consider halving the quantities or even using a combination of grilled vegetables in place of one of the proteins.

In terms of ingredient substitutions, if you’re looking for a lighter alternative to flank steak, consider sirloin or skirt steak, both of which can give you the same rich flavor profile with less fat. Furthermore, you can substitute mixed greens with kale or spinach, which are nutrient-dense and can add unique textures to your salad.

Questions About Recipes

→ Can I use chicken instead of steak?

Yes, chicken breast can be a great alternative! Just adjust the cooking time accordingly.

→ Is this salad good for meal prep?

Absolutely! You can prepare the components in advance and assemble fresh when you’re ready to eat.

→ What can I substitute for shrimp?

You can use scallops or even omit seafood and add more vegetables or legumes.

→ How long does it last in the fridge?

This salad is best enjoyed fresh, but it can last in the fridge for up to two days. Just keep the dressing separate to prevent sogginess.