Surf'n'Turf soy sprouts salad with prawn and flank steak
A summery recipe to bring Asian flair to your next BBQ. Should serve 6-8 people as a light starter or 3-4 for a bigger serving.
Zutaten / Ingredients
  • ~ 400g flank steak
  • 3-4 tbsp Yakitori sauce to marinate
  • ~ 10 prawns
  • some olive oil
  • 1-2 garlic cloves
  • juice of 1 lime
  • some salt
  • ~ 100g soy sprouts
  • 1-2 carrots
  • 1 red pepper
  • 3-4 spring onions
  • ½ bunch of coriander
for the dressing
  • 2 tbsp rice vinegar
  • 4 tbsp sesame oil
  • 2 tsp medium hot mustard
  • 2 tbsp Yakitori sauce
Zubereitung / Instructions
for the salad
  1. Wash and dice the red pepper, spring onions and shred the carrots. Wash the coriander and mince if. Leave the soy sprouts whole.
  2. Mix the dressing ingredients in a bowl and add the vegetables mixing everything swiftly.
  1. Optimally you marinate the prawns the previous evening or at least some hours before grilling them. Wash and gut the prawns, mince 1-2 garlic cloves and add it all to a bowl with some olive oil and let it marinate (covered or your whole fridge will smell like garlic) for a couple of hours in the fridge.
  2. Sear the prawns in a pan for a couple of minutes until slightly golden. Deglaze them with the juice of one lime, salt to taste and serve.
Flank steak
  1. Sear the steak shortly from both sides at the highest temperature you can get.
  2. Let it cook at lower heat until the core temperature is at about 54°C / 130°F and cover it with the Yakitori Sauce.
  3. Take the flank steak from the grill / oven and let it sit for about 5 - 10 minutes before cutting and serving.
  4. Ein Rezept für den Sommer und laue Grill-Abende: Leichter, knackiger Sprossen Salat à la Surf and Turf mit Garnelen und Flank Steak vom Grill. Foodstyling und Foodfotografie von Purple Avocado
Recipe by Purple Avocado at