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GRILLED SURF AND TURF SALAD ACTIVE: 45 min l TOTAL: 55 min (plus marinating) l SERVES: 4 to 6

¼ cup white wine vinegar 1. Make the dressing: Puree the vinegar, mustard, garlic, anchovies and 2 tablespoons
1 tablespoon dijon mustard water in a blender until smooth. With the machine running, gradually add the olive oil
2 cloves garlic, minced and puree until smooth. Season the steak with salt and pepper and coat with ¼ cup of
4 anchovy fillets the dressing. Cover and refrigerate at least 1 hour or up to 8 hours. Refrigerate the remaining
½ cup extra-virgin olive oil, dressing until ready to serve.
plus more for drizzling 2. Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch;
1 flank steak (about 1 pound), season with salt. Bring to a boil, then reduce the heat and simmer until just slightly tender,
halved lengthwise 8 to 10 minutes. Drain and transfer to a medium bowl.
Kosher salt and freshly ground pepper 3. Preheat a grill to medium high. Drizzle the potatoes with olive oil and season with salt
1 pound fingerling potatoes and pepper; toss. Put the shrimp in a separate bowl; drizzle with olive oil, season with
1½ pounds shell-on jumbo shrimp, salt and pepper and toss to coat. Grill the steak until well marked, 5 to 7 minutes per side
deveined for medium rare; transfer to a cutting board. Meanwhile, grill the potatoes until well marked,
4 cups baby spinach (about 3 ounces) about 3 minutes per side; transfer to a plate. Grill the shrimp until well marked and just
1 bunch watercress, trimmed and cooked through, 2 to 3 minutes per side; remove to the plate.
roughly chopped 4. Combine the spinach, watercress, frisée and chives on a platter. Drizzle with some of the
2 heads frisée, torn into large pieces remaining dressing, season with salt and pepper and toss. Thinly slice the steak. Arrange
¼ cup roughly chopped fresh chives the shrimp, potatoes and steak in rows over the greens. Drizzle with the remaining dressing.

SEPTEMBER 2016 ● FOOD NETWORK MAGAZINE 165