Easy One-Pan Surf and Turf – Family Size

Flank steak is my family’s favorite go-to dinner. And the easiest seafood to pair it with is shrimp. And the easiest salad dressing is just olive oil and lemon. So for busy parents, this is the perfect meal for the whole family.

In this recipe, I use flank steak, because it is lean and easy to cook, but any steak cut would work. For quick dinners, I only season the steak with garlic powder, salt and pepper and cook it in olive oil. If there’s extra time, I even finish my steak with some butter, garlic and rosemary, which is my husband’s favorite.

The marinade for the shrimp is a borrowed recipe for my shrimp fajitas, which is also really easy. Just mix all the spices together. Every time I go to S&R (the Costco equivalent, here in Manila), I always buy a frozen bag of raw shrimps, because they are great on nights when I don’t have a dinner planned. They are easy to thaw and quick to marinate. I also use DoTerra lemon essential oil for lemon flavor. They are pure essential oils and can be used in food.

The salad is drizzled with olive oil and lemon and I sometimes also use balsamic glaze (the bottled one that you buy from the grocery ready to use). You can use any cheese that is available in your fridge. Just grate them or slice them into strips. The key to a delicious salad is a very good quality extra virgin olive oil. I highly recommend investing in those to have in your pantry. They will be good for dipping bread, salads, sauces, and to drizzle on top of countless dishes. When it comes to toppings, I like to put nuts, and dried or fresh fruits. depends on what you have in your kitchen and what you are in the mood for.

Ingredients:

For the shrimp

Shrimp

1/2 tsp Paprika

1/2 tsp Cumin

1/2 tsp Oregan

1/2 tsp Onion powder

1/2 tsp Garlic powder

Salt and pepper

1 tbsp Olive Oil

Juice of half lemon

Lemon Zest and Lemon Oil

For the Steak

Flank Steak, room temp

Garlic powder

Salt and pepper

Olive oil

For the Salad

Arugula

Parmesan cheese

olive oil

Lemon

walnuts

Directions

Rinse the shrimp, and place in a bowl big enough to marinate in. Add all the spices and set aside to marinate.

Pre heat the cast iron skillet on medium high.

Pat dry the steak. Season with garlic powder, salt and pepper, and slowly drop the steak on the skillet.

Put the steak seasoned side down first. Season the meat side up. Cook for about 3 minutes.

And then turn over. Cook for another 3 minutes, or more depending on the doneness you like, and thickness of the steak.

Take the steak off the heat, and set aside covered.

On the same skillet, quickly grill the shrimps. Turn them over as soon as they change color. Set aside with the steak.

Juice will render from the resting meat, just drain them.

Meanwhile, roast the nuts for the salad in a pan until the oils release from the nuts.

Wash and dry the greens. Arrange in a bowl, drizzle olive oil and lemon juice. Top with nuts and grated cheese.

Serve and enjoy!

Mediterranean turkey pita

Mediterranean turkey pita
for the meatballs:
2 lbs of ground turkey
1 egg
1 medium onions, chopped finely
1/2 c shredded carrots
1/2 c shredded zucchini, juice squeezed out
1 tbsp corn starch
1/2 c bread crumbs or panko
1 tsp cumin
1 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried dill
1/2 tsp ground coriander
1/2 tsp celery salt
3 tbsp soy sauce
salt and pepper
oil for pan frying

For the pita sandwich:
whole wheat pita
arugula
onions, sliced into rings
cucumber, sliced
tatziki sauce (I got from Trader Joe's)
turkey patties
extra virgin olive oil, seasoned with salt and pepper.

For turkey patties, combine all ingredients together and let the 
flavors settle in for at least 2 hours. Form them into patties as bigas your palm. It will make about 13-16 patties. Preheat frying pan onmedium high. Add oil, just enough to cover the bottom of the pan. frythe patties covered, turning them once. About 6-10 mins. To assemble the pita sandwich, reheat the pita on a hot pan over high heat for about a minute per side. Cut the pita in half. Open the pocket. Start by putting the arugula, onion rings, and cucumber. I cut my patties inquarter, and put them in the pockets on top of the vegetables. Top itwith tatziki sauce. And drizzle with olive oil.