This surf and turf salad is fresh, filling, and downright delicious—juicy steak, tender shrimp, crisp veggies, and a creamy garlic-caper dressing in one bowl.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Dinners
This surf and turf salad is one of my favorite weeknight dinners—it’s fancy enough to feel special but easy enough for a Tuesday night. Think perfectly seared steak, juicy shrimp (prawns), tender greens, and asparagus, all tied together with a creamy garlic-caper dressing that adds tang and richness.
Unlike the classic surf and turf dinners that can feel heavy with cream sauces and fries, this version is lighter, fresher, and full of fibre and micronutrients. Each serving is high in protein (~40 grams), healthy fats, and plenty of veggies, so it’s as nourishing as it is delicious. Whether you call it a shrimp and steak salad or a surf and turf bowl, this recipe will win you over.
💡 Did you know? Surf and turf became popular in the 1960s–70s as a middle-class show-off dish, pairing steak with (often frozen) seafood. Years later, chef Thomas Keller gave it a refined comeback.
👩🍳Love shrimp recipes? Try my shrimp sausage broccoli skillet dinner, BLT salad with shrimp and avocado, shrimp lo mein, Cajun shrimp pasta, garlic butter shrimp, shrimp mango salad or these shrimp fritters with Sriracha mayo. My arugula steak salad is also great.
What You’ll Need
Here is what you’ll need for this surf and turf salad recipe. Find the full measurements in the recipe card below.
- Beef steak (sirloin, rump, scotch, or NY strip) – juicy, savory base.
- Shrimp/prawns – sweet and tender, balances the richness of steak, go for larger size. Defrosted frozen shrimp is totally fine here.
- Asparagus, zucchini, cherry tomatoes – freshness, crunch, and color.
- Baby greens (spinach, rocket/arugula, cos/romaine mix) – light but filling.
- Salt, pepper, paprika – simple seasoning that enhances the surf and turf flavors.
- Olive oil – for cooking and flavor.
- Creamy Garlic-Caper Dressing: Mayonnaise – creamy base, garlic and anchovy – depth of flavor (anchovy is subtle, not fishy), baby capers & caper juice – tangy punch, Dijon mustard – sharpness, and parsley for freshness.
How To Make Surf & Turf Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for surf and turf salad.
- Pat steaks dry; season both sides with salt and pepper.
- Prep shrimp, asparagus, zucchini, and tomatoes. Season with salt, pepper, and paprika (for the shrimp).
- Mix all dressing ingredients in a bowl and set aside.
- Heat frying pan or grill with olive oil; cook steaks 2–3 minutes per side (medium-rare) or to preference. Rest, then slice thinly.
- In the same pan, quickly cook shrimp until pink and opaque, and sear veggies until just tender.
- Arrange greens, tomatoes, asparagus, and zucchini in bowls. Top with sliced steak, shrimp, and drizzle with dressing. Garnish with parsley or chives.
Recipe Tips
- Steak tips: Let steak rest before slicing for juicy results. Slice against the grain.
- Shrimp timing: They cook fast—about 2 minutes per side. Overcooked shrimp go rubbery.
- Dressing swap: Use Greek yogurt instead of mayo for a lighter version.
- Make-ahead: Prep the dressing and veggies ahead; cook steak and shrimp just before serving.
- Storage: Best fresh, but leftovers keep in the fridge for 1 day (store dressing separately).
Serving Suggestions
Serve this surf and turf salad as a standalone dinner bowl or pair it with roasted potatoes, sweet potato fries, or crusty bread. It also works as a plated starter for a more formal surf and turf dinner. For a lighter meal, just enjoy the salad as is—it’s filling enough! This would also go great with my side dishes, such as baked cheesy potatoes, sour cream mashed potatoes, or sliced potato bake, or something simpler, such as my bang bang sauce or cilantro lime sauce.
💬 If you’ve tried this surf and turf salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
- 7 oz beef steak (sirloin, rump, or scotch fillet) 200 grams
- 10 large shrimp/prawns peeled & deveined, tails intact
- 1 bunch asparagus trimmed & halved
- ½ medium zucchini sliced into rounds
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 3 cups baby greens spinach, rocket, cos, or mix
- Optional: chopped chives or spring onion
For the Dressing
- ¼ cup mayonnaise
- 1 anchovy finely chopped (optional)
- 1 garlic clove finely grated
- 1 teaspoon baby capers chopped
- 2 teaspoons caper juice or lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh parsley chopped
Instructions
- Pat steak dry; season with salt and pepper. Season shrimp, asparagus, and zucchini with salt and pepper; sprinkle shrimp with paprika.
- Mix dressing ingredients in a small bowl; set aside.
- Heat 1 tablespoon olive oil in a frying pan or grill over medium-high heat. Cook steak 2–3 mins per side (for medium-rare) or longer to desired doneness. Rest, then slice thinly.
- In the same pan, add remaining olive oil. Cook shrimp 1–2 mins per side until pink. Remove.
- Quickly sear asparagus and zucchini until tender-crisp.
- Assemble salad bowls with greens, cherry tomatoes, asparagus, zucchini, shrimp, and sliced steak. Drizzle with dressing. Garnish with parsley or chives.
Notes
- Best steak cuts? Sirloin, rump, scotch, or NY strip work well. Avoid very lean cuts (they dry out).
- No anchovy? Totally fine to skip—it adds umami but doesn’t taste fishy.
- Prawn vs shrimp? Same recipe works either way, depending on what’s available.
- Whole30/paleo option: Use compliant mayo.
- Meal prep? Slice steak and prep veggies ahead; assemble and dress just before eating.
- Steak tips: Let steak rest before slicing for juicy results. Slice against the grain.
- Shrimp timing: They cook fast—about 2 minutes per side. Overcooked shrimp go rubbery.
- Dressing swap: Use Greek yogurt instead of mayo for a lighter version.
- Make-ahead: Prep the dressing and veggies ahead; cook steak and shrimp just before serving.
- Storage: Best fresh, but leftovers keep in the fridge for 1 day (store dressing separately).
I made this tonight, Absolutely delicious!! My daughters approved as well!! No left overs ☺️☺️ Thank you for sharing 🥰
I love the sound of this Mayo dressing. I must get some capers!
I prepared this last night and it was a huge hit! No leftovers. Lol Thank you.
Thanks, Deanna! I’m glad it was a hit 🙂 Irena