This surf and turf party platter is perfect for summer entertaining. It features grilled skirt steak, jumbo shrimp and seasonal vegetables.
freshly ground black pepper, for servingCut the skirt steak into 6-inch pieces and place in a large bowl or zipped gallon bag. Add the olive oil, lime juice, grated garlic, salt and pepper and toss to combine. Marinate for at least 30 minutes and up to 24 hours.
Cook on a skillet or grill for 3 minutes per side, or to desired doneness. Remove from heat and let sit for 10 minutes before slicing into thin slices against the grain. Set aside.In a large mixing bowl, toss shrimp with oil, garlic, salt and pepper. Thread onto skewers and grill, or sauté in a skillet over medium high heat for 2 to 3 minutes per side. Set aside.In a medium bowl, whisk together lemon juice and zest, champagne vinegar, and mustard until combined.
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