Surf & Turf Salad

Chimichurri is a tangy and fresh Argentinian sauce. It can be made very easily and is the perfect accompaniment to grilled meat and seafood. This is a mighty feast, which is also quite healthy.


  • 4 small rib eye steaks
  • 12 Dublin Bay prawns, peeled
  • Sea salt and ground black pepper
  • 1 tblsp rapeseed oil
  • For the Chimichurri Sauce
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and chopped
  • 2 handfuls of flat-leaf parsley
  • 1 tsp dried oregano
  • 6 tblsp extra virgin olive oil
  • 3 tblsp red wine vinegar
  • Pinch of cayenne pepper and sea salt
  • For the Salad
  • 3 tblsp extra virgin olive oil
  • 1 tblsp balsamic vinegar
  • 1 garlic clove, peeled and finely chopped
  • 1 tsp Dijon mustard
  • 4 large handfuls of mixed garden salad leaves


  1. To make the Chimichurri sauce, whizz together the ingredients in a food processor and then transfer it into a bowl. Add a little extra olive oil to loosen if necessary.
  2. Place the steaks on a plate along with the prawns, season them with sea salt and ground black pepper and toss with 2 tablespoons of the Chimichurri sauce. Set aside.
  3. In a large bowl, make the salad dressing by whisking together the olive oil, vinegar, garlic and mustard.
  4. Heat the rapeseed oil in a large griddle pan over a high heat and cook the steaks for 3–4 minutes on either side for medium and a little longer if you prefer a more well-done steak.
  5. Remove the meat from the pan and allow it to rest on a warmed plate under some foil. Add the prawns to the griddle pan and cook for about 2 minutes on either side.
  6. Slice the steak thinly and add any juices to the dressing. Add the salad leaves to the dressing, toss through and then arrange the leaves on a large serving platter.
  7. Top with the steak slices and prawns and then drizzle over the remaining Chimichurri sauce. Serve straight away.


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