Steak & Shrimp with Lemony Greens

Prep time: 20min
Total time: 105min
Serves: 4
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
Per serving (1/4 of the recipe):
calories
360
fat
22 g
saturated fat
5 g
carbs
4 g
sugar
1 g
protein
36 g
cholestrol
110 mg
fibre
1 g
sodium
440 mg

Directions

  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.

  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.

  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.