Time: 8 hours 40 minutes
Complexity: easily
Servings: 6

This steak's incomparable flavor comes from a herb-infused beer marinade and, of course, grilling on an outdoor grill. Marinate the meat overnight for tenderness, then grill it with shrimp and serve with grilled romaine lettuce in a tart vinaigrette. Surf-and-turf at its finest!

Ingredients:

Steak

• About 1 kg of flank steak
• 4 cloves garlic, crushed
• Half a yellow onion, chopped
• 3 tbsp. l. brown sugar
• 0.5 tsp grated ginger root
• 0.5 cup Worcestershire sauce
• 0.5 cup soy sauce
• 1 tbsp freshly ground black pepper
• 3 tablespoons lemon juice
• 3 tbsp. l. olive oil
• 2 bay leaves
• 1 bottle (0.33 l.) dark ale or stout

Shrimps

• 450 g fresh shrimp, peeled and deveined
• 3 tbsp. l. olive oil
• 3 tbsp. lime juice
• 2 cloves garlic, crushed
• 1 teaspoon sea salt
• 2 pinches hot paprika (or chili powder)

Salad

• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 tbsp mayonnaise
• 1 teaspoon red wine vinegar
• 1 tbsp Dijon mustard
• 2 heads of romaine lettuce
• 1 chopped tomato, optional
• 1 slice of red onion, optional
• Salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, ginger root, brown sugar, shrimps, bay leaf, lemon juice, leaf lettuce, tomatoes, red onion, Dijon mustard

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Preparation:

Step 1
• Make slits on the top and bottom of the steak. Combine all ingredients in a 4-quart zip-lock bag. Remove as much air as possible from the bag and marinate overnight.
Step 2
• Remove the steak from the marinade, season with salt and pepper. Preheat the grill to high and sear the steak for 3 minutes on each side until medium-rare. Set aside and let rest for 5 minutes.
Step 3
• Shrimps:
  
  Combine all ingredients in a zip-lock bag and shake to coat. Marinate the shrimp for no longer than 1 hour. Remove the shrimp from the marinade and place on a preheated grill. Grill, turning once, until crisp and pink. Serve with steak and salad.
Step 4
• Salad:
  
  Combine all ingredients except the romaine lettuce, tomatoes, and onion in a bowl and whisk well. Season with salt and pepper. Cut the romaine lettuce heads in half lengthwise and brush with a little olive oil.
Step 5
• Place on a preheated grill and cook, carefully moving the halves, until they are browned and have beautiful grill marks. Remove the romaine from the grill and cut into pieces. Place in a bowl with the onions and tomatoes and drizzle with the dressing. Serve with steak and shrimp.
Step 6
• Innings:
  
  Place the salad in the center of a wide-rimmed plate. Then arrange the steak and shrimp slices around the edges, alternating.

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