| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 2 large cloves garlic, minced
- 1-inch fresh ginger root, peeled and minced or grated
- 3 tablespoons tamari (dark, aged soy sauce)
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
- 1 lemon, zested
- 2 tablespoons extra-virgin olive oil, plus some for drizzling
- 1 1/2 to 2 pounds flank steak
- 1 bunch scallions
- 16 medium shrimp, peeled, including tails, and deveined
- Salt and pepper
- 1 teaspoon red pepper flakes
- 2 romaine hearts, chopped
- 1/4 pound baby spinach leaves
- 1/2 red onion, chopped
- 1/4 cup flat-leaf parsley (a couple of handfuls) chopped
- 1 lemon, juiced
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 3 tablespoons extra-virgin olive oil, eyeball it
- Salt and pepper
Instructions
- Preheat tabletop grill, grill pan, or outdoor grill to high.
- Combine first 10 ingredients in a shallow dish. Coat flank steak in mixture and reserve 10 to 15 minutes.
- Trim ends and 1 inch of tops off of the scallions. Drizzle extra-virgin olive oil over both the scallions and the shrimp and season with salt, pepper, and red pepper flakes. Grill scallions and shrimp 2 minutes on each side. Then remove and reserve.
- Place meat on grill pan and cook 3 to 4 minutes on each side. Remove meat and let juices settle, about 5 minutes.
- Combine greens and onions and parsley leaves on a large platter or individual plates. Cut scallions into 1-inch pieces, scatter over greens, and then evenly distribute the grilled shrimp over the greens.
- Mix the lemon juice, tomato paste, and Worcestershire in a small bowl and whisk in the extra-virgin olive oil. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thinly against the grain on an angle with a sharp knife and arrange it over the salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 586 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 51 g |
| Cholesterol | 167 mg |
| Sodium | 1152 mg |
Reviews
5 Stars for the marinade that I’ve made twice now for flank steak (I haven’t made the rest of the recipe). This makes THE best steak fajitas I’ve ever made and I get so many compliments. Will definitely use over and over.
I did not make the dressing based on other reviews we just used Fat Free Catalina. Shrimp are too small and way way too bland. Steak packs a good punch. I will use that again. Infact, I will use the leftover for a wrap ato work tomorrow.
AWESOME DISH! AWESOME! This recipe is on the list! I actually used Jumbo Prawns and it only made the dish even better!! Thanks
The marinade is fantastic. The dressing was terrible. I even cut the amount of tomato paste as I read other reviews. We will definately use the marinade again.
We really enjoyed this recipe – it was really simple, esp. if you use bagged salad w/ no washing or prep necessary. We seasoned the shrimp w/ the same very flavorful rub as the steak. We didn’t care too much for the dressing as it was too ‘ketchup/tomato-y’. So we added about a tbs of brown sugar, and a 1/2 tbs of soy sauce along w/ cracked pepper to balance out the tomato paste & lemon and it came out great 🙂
the marinade was really good! will probably use it for other cuts of meat. the dressing was a little too tomatoe-y for me. i’ll try it again with less tomatoe paste. but overall a winner with us.
easy recipe to manipulate to your own taste–we use it again and again and change things depending upon what we have available! can’t go wrong with this one.
I really liked this. Since we prefer our steak a more done, I grilled ours a little longer than the recipe called for . . . rather than under cook it and throw it out like another rater of this recipe. We’d make it again. It was very flavorful.
This salad was wonderful. It was quick and easy, and my entire family loved it.
I mainly use the flank steak recipie from this without the salad part. The marinade is just an amazing flavor explosion. I actually serve it with scallioned rice and sauted snow peas.