Steak & Shrimp with Lemony Greens
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.
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.
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.