Surf and Turf Salad with Garlic Mustard Dressing

Deliciously simple.

Continuing the Australian theme from Sunday’s post, I thought I would make a twist on another classic. ‘Surf and Turf’ is very popular here because of the excellent quality and availability of good steak and huge prawns. It may be considered a little bit retro, but it still tastes fantastic.

This salad is a much lighter (and cheaper) way to eat the combination as you only have small strips of steak and bite-sized prawns. Plus of course you have a whole plate of salad – lots of good vegetables 🙂

I cooked my steak to more on the side of well done than medium because that is how it ended up – I’ve never been good at judging steak cooking times. It was still wonderfully juicy though. Feel free to cook it however you prefer it.

Ingredients – serves 4 for lunch:

  • 1/4 cup olive oil, plus a little extra for cooking the steak
  • 1 teaspoon white vinegar
  • 2 teaspoons wholegrain mustard
  • 1 garlic clove, crushed
  • 300g/10 oz rump steak, fat trimmed
  • salt and pepper, to season
  • 150g/5 oz green salad leaves
  • approx 200g/7 oz frozen peeled prawns, thawed
  • 1/2 red capsicum (bell pepper), finely diced


  • Put the olive oil, white vinegar, mustard and garlic in a small bowl or jar and whisk to combine to form the dressing. Set aside for the flavours to develop.
  • Season the steak on both sides with salt and pepper, then drizzle with a little olive oil.
  • Place a non-stick pan over a medium-high heat and cook the steak to your liking. Once cooked, set aside on a plate to rest for at least 5 minutes.
  • Once the steak has rested, cut it into thin slices.
  • Put your salad leaves onto a serving platter, and then layer with your cooked steak slices, thawed prawns and diced red capsicum.
  • Drizzle the dressing over the salad and serve immediately.
  • Enjoy!

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