Michael Symon's Skirt Steak with Rock Shrimp Salad
Servings: 4
Ingredients
- 2 lb Skirt steak
- 1/2 lb Shrimp, rock shrimp
- Salt
- Black pepper
- 1 tsp Red pepper flakes, crushed
- 1 tbsp Coriander seeds, toasted and crushed
- 1/2 cup Olive oil, extra-virgin, about, divided
- 2 clove Garlic, sliced
- 1 Fresno chile, thinly sliced
- 1/2 Red onion, thinly sliced
- 1 Lime, zest and juice
- 1/4 cup Parsley, leaves
- 1/4 cup Cilantro, leaves
Directions
- Preheat a grill pan to medium-high. Season the steak generously with salt, pepper and the coriander seeds and grill about 4 to 5 minutes per side. Remove and let rest.
- While it rests, season the rock shrimp with salt and the crushed red pepper.
- Heat a saute pan over medium-high heat with 2 tablespoons olive oil and sear the shrimp. Add the garlic, then the Fresno chile and red onion. Add the lime juice. When the shrimp are cooked, about 4 to 5 minutes, remove from the heat.
- In a large bowl, toss the parsley, cilantro, lime zest and shrimp, adding another 1 to 2 tablespoons olive oil if needed.
- Slice the steak against the grain into four portions and top each with a spoonful of the rock shrimp salad.