Robie's Grilled Surf Shrimp and Corn (no turf)

Saw this recipe on a morning show by NY Chef Robie Ali and initially was going to make the whole thing then thought back to 'party of 2' and realized we would be eating it for weeks!!! So did the Grilled Surf Shrimp Portion instead and served with grilled corn - it was delish!

Recipe: Roble's surf and turf

Roble Ali

Ingredients --note no TURF Skip to SURF

• For the turf:
• 2 to 3 pounds flank steak
• 2 tablespoons minced garlic
• 2 tablespoons Dijon mustard
• 1/2 cup Worcestershire sauce
• 1/2 cup low-sodium soy sauce
• 1 tablespoon freshly ground pepper
• 1 cup vegetable oil
• For the surf:
• 
• 1 pound whole fresh prawns, deveined with shell left intact
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon hot paprika
• 1 wooden skewer for each prawn
• For the salad:
• 6 cups baby arugula
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup thinly sliced radishes
• 1 bunch of asparagus, trimmed
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper

Preparation

For the steak: SKIP TO SURFCut the flank steak across the grain into 3/4-inch strips. Combine the soy sauce, Worcestershire sauce, garlic, pepper, Dijon mustard and vegetable oil in a bowl and whisk together. Mix all ingredients in a gallon-size plastic storage bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade. On a preheated grill, grill over high heat for 1 to 2 minutes per side for medium rare. Remove and let rest for 5 minutes.


For the prawns:Soak the skewers in water. Combine all ingredients in a plastic storage bag and shake well.

 The prawns can marinate in this mixture for up to 1 hour but no longer.

 Remove the prawns from the marinade and thread them, tail-end first, onto skewers. I am using the Pampered Chef Metal Skewers and they worked great to keep them straight

 On a preheated grill, grill over high heat for 2 minutes per side or until cooked through.

Below is also the recipe for the Salad as well --we served it with the Grilled Corn --Yummy!!

For the salad:

Season the asparagus with the vegetable oil, salt and pepper. On a preheated grill, grill over high heat for 1 minute per side or until cooked lightly. Remove from heat and let cool. Cut the asparagus spears into thirds.Combine lemon juice, lemon zest and olive oil in a bowl and whisk well to incorporate. Season with salt and pepper and set aside. Combine the rest of the ingredients into a bowl and dress with the lemon juice, lemon zest and olive oil mixture. Serve with the steak and prawns.