July 31, 2013 by caitlinvaclark
I have been desperately wanting to share this salad recipe with you for two weeks now, but sadly I lost my phone with all the photos on it. Yes, it was during one of those nights that I am certainly too old to be partaking in. If the phone had turned up, I would be able to share some highly embarrassing pictures that included us dancing around a fishbowl the size of a coffee table filled with some sort of bathtub punch and adorned with flaming sparklers.
Regardless, the phone is gone along with all my pictures, but I’ll have the memories of that night embossed in my brain like a surgeon general’s warning reminding me that I’m OLD. And luckily this was a very easy recipe to redo. Plus it’s the kind of dinner you want to be eating all summer long. So finally this week, I remade the very same recipe for my Surf & Turf Grilled Caesar Salad. It’s refreshing and light, citrusy and smokey, while being hearty and bold.
Of course the first time I made this salad was on a gorgeously clear weekend evening and the pictures were actually stunning, as the salads were displayed on the patio table topped with a crisp rosé wine and a huge bouquet of fresh flowers. Instead you get the cloudy wine-free Monday evening version with a few hydrangeas that I borrowed/stole/collected from my neighbors. What is the rule on cutting flowers from a bush that is growing into the public space of the sidewalk? Anyone?
I marinate the meat in a simple lemon and oregano mixture. This is a very quick marinade and only needs, at most, an hour. Otherwise, the shrimp will end up as ceviche. Even under an hour, they may start to turn a bit pink, but they are totally fine to grill.
If you are limited for space on the grill, cook the steak first so that it has lots of time to rest before serving.
I follow with the shrimp, then put the lettuce and bread on the grill, both of which will pick up any lingering yummy juices.
Drizzle on your favorite Caesar dressing. Feel free to make your own, but as a weeknight meal, the bottled stuff is fine. I won’t tell if you won’t.
Surf & Turf Grilled Caesar Salad
1/2 lb flank steak
1/2 lb shrimp
1 lemon, zest and juice
1/4 cup olive oil, plus more for brushing bread
1 tsp oregano
1 tsp salt
1/4 tsp pepper
2 small heads romaine lettuce
4 slices french bread
1/4 cup Caesar salad dressing
Cut the steak into 1-inch cubes. Peel and devein the shrimp. Whisk together the lemon zest and juice with the olive oil, oregano, salt, and pepper. Divide between two shallow bowls. Add the steak to one bowl and the shrimp to the other. Allow to sit in the refrigerator for up to one hour.
Heat a grill or grill pan over high heat. Separately skewer the steak cubes and the shrimp. There should be enough for two steak and four shrimp skewers. First grill the steak skewers for 6-8 minutes for medium, turning after the first 3 minutes. Remove from the grill and let rest. Then grill the shrimp skewers until cooked through, about 2 minutes per side depending on size.
While the meat cooks, cut the romaine heads in half, lengthwise, and clean. Once the grill is free, cook the lettuce for 1 minute per side.
Turn the grill to a low heat and brush the french bread slices with olive oil. Grill for 1-2 minutes per side until toasted.
Assemble the salad by topping the romaine with 2 shrimp skewers and one steak skewer. Drizzle each with half the Caesar dressing and garnish with the grilled bread.