SURF AND TURF SALAD WITH GRILLED PURPLE, RED, AND WHITE POTATOES

A double-birthday celebration calls for a doubly good salad. I chose flat-iron steak and lobster. Mind you, lobster is rarely on our menu, expensive buggers that they are, but my favorite grocery store had a special buy on the small ones and I couldn’t resist. Thumbs up times four!

Olive oil

1 lb mixed mini potatoes (I used “Celebration” purple, red, and white potatoes), cleaned and quartered

sea salt

ground black pepper

1-3/4 lb Flat-Iron Steak

6 cups chopped iceberg lettuce

2 cups baby spinach

2 Roma tomatoes, quartered and slice thin

3 green onions, sliced thin

1/2 cup shredded italian blend cheese (parmesan, romano, asiago)

7 tbsp butter, divided

1 tbsp lemon juice

6 small lobster tails (shelled, deveined, and chopped coarsely)

2 tbsp chopped parsley

1) Preheat oven to 200 degrees for warming; preheat outdoor grill for steak (if you prefer to use a stovetop grill pan, heat 5 minutes or so before you grill steak)

2) Heat 1 tbsp olive oil in large grill pan over medium heat; add potatoes and cook 12-15 minutes, stirring often, until just done; add salt and pepper to taste and place in oven to keep warm

3) Rub 1 tbsp olive oil into steak (top, bottom, and sides) and grill until you reach desired doneness (for a 1-1/2″ thick medium rare, I grilled about 8 minutes each side)

4) While steak grills, assemble salad on 4 plates as follows: iceberg lettuce and spinach scattered over plate; tomatoes layered in one corner and sprinkled with green onions; potatoes piled in opposite corner; cheese sprinkled over entire salad; set aside

5) Remove steak from grill and let sit on cutting board 5-10 minutes

6) Meanwhile, in large skillet over medium heat, melt 1 tbsp butter (reserving 6 tbsp); add lobster pieces and cook, stirring occasionally, 3-4 minutes until cooked through; remove from heat and set aside

7) Melt reserved 6 tbsp butter in small bowl in microwave on low heat (about 1 minute); stir in lemon juice and set aside

8) Thinly slice steak; divide steak between salads, placing down center of each plate; scatter lobster pieces over steak; drizzle melted lemon-butter over steak and lobster and potatoes; scatter parsley over salad and serve with your favorite dressing (don’t forget to sing “Happy Birthday”)

Servings: 4

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