Grilled Surf and Turf Salad

Ingredients:

• 1 flank steak (about 0.5 kg), cut in half lengthwise
• 0.7 kg large shrimp in shells, deveined
• 450 g fingerling potatoes
• 1/4 cup white wine vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, crushed
• 4 anchovy fillets
• 0.5 cups extra-virgin olive oil + extra for drizzling
• 4 cups spinach (about 100 g)
• 1 bunch watercress, trimmed and coarsely chopped
• 2 bunches frisee lettuce, torn into large pieces
• 1/4 cup coarsely chopped fresh chives

Preparation:

1. Prepare the dressingIn a blender, combine the vinegar, mustard, garlic, anchovies, and 2 tablespoons of water until smooth. With the blender running, gradually pour in the olive oil and blend until smooth. Season the steak with salt and black pepper and top with 1/4 cup of the dressing. Cover and refrigerate for at least 1 hour or up to 8 hours. Refrigerate the remaining dressing until ready to serve.
2. Meanwhile, place the potatoes in a medium saucepan and cover with water to a depth of 2 cm; season with salt. Bring to a boil, then reduce heat and simmer until slightly tender, 8-10 minutes. Drain and transfer the potatoes to a medium bowl.
3. Preheat grill to medium-high heat.
4. Drizzle the potatoes with olive oil and season with salt and black pepper; toss to coat. Place the shrimp in a separate bowl, drizzle with olive oil, season with salt and pepper, and toss to coat. Grill the steak until grill marks appear, 5 to 7 minutes per side for medium-rare; transfer to a cutting board. Meanwhile, grill the potatoes until grill marks appear, about 3 minutes per side; transfer to a plate. Then grill the shrimp until cooked through and crispy, 2 to 3 minutes per side; transfer to a plate.
5. Combine the spinach, watercress, frisee, and green onions on a platter. Drizzle with some of the remaining dressing, season with salt and pepper to taste, and toss. Slice the steak thinly. Arrange the shrimp, potatoes, and steak in separate rows on top of the greens. Drizzle with the remaining dressing.