We had a little surf n turf on Friday evening–a little inspiration from my love/hate visit to Andronico’s in SF. I picked up more of those delicious blue Mexican prawns, and a really gorgeous rib eye steak. Our grill had a little party. Here’s how I warmed up the guests:
Marinate in 1-2 T olive oil, juice of one lemon or lime, 2 cloves minced garlic, salt & pepper. Clean them first by removing the vein on the outter curve (not the leg area) and removing the shell.
Coat it generously in large rock salt (for eating) and fresh cracked pepper.
Toss the steak on the grill ahead of the prawns, which should cook while the steak is resting.
Clean and chop your collards, and sautee a small amount of onion (1/4 medium one) in olive oil until almost translucent. Add salt & pepper, add your collards and cook until well wilted and deep in color. Top with some avocado slices. You could also whip up some green goddess dressing and mix the collards in that instead.