Surf and turf salad
Saturday 28 May 2011
There are various cuts you can use for this luxurious dish, from hanger or onglet to rib-eye or sirloin. You could even use bavette or flank. If you really want to push the boat out, you may want to use fillet; if so, try asking your butcher to sell you some fillet tails which should be cheaper than the centre of the fillet which is where the steaks are cut from.
You could also substitute prawns for lobster if you haven't got a good source of live lobsters.
2 lobsters weighing about 500-600g each, cooked
2 x 200-250g steaks
Salt and freshly ground black pepper
A little vegetable or corn oil for brushing
A couple of handfuls of small tasty salad leaves, washed and dried
For the dressing
1tbsp white wine vinegar
2tsp Dijon mustard
2tbsp peanut or corn oil
2tbsp olive oil
Remove all of the meat from the lobster claws and tails and cut into bite-size pieces. Reserve the shells for a sauce or a soup.
Preheat a ribbed griddle pan, brush the steaks with oil and season. Cook for 2-3 minutes on each side depending on their thickness and keeping them nice and rare, then leave to rest on a plate. Whisk all of the ingredients for the dressing; season.
To serve, slice the steak into cm slices and mix any juices with the dressing. Arrange the steak, lobster and leaves on serving plates; spoon the dressing over.
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