SURF AND TURF FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
- Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
- Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
SURF AND TURF FOR TWO
Provided by Food Network Kitchen
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
- Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
- Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.
SURF AND TURF: STEAK AND SHRIMP RECIPE
Make your own surf and turf with garlic butter at home! The classic steak and shrimp recipe is perfect for special occasions or date nights in.
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mash together the butter, garlic rosemary, thyme and parsley. Store in the fridge until ready to use.
- If possible, take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
- Brush steaks on both sides with olive oil. Season both sides generously with salt and pepper, patting to help the seasonings stick.
- Heat a cast iron grill pan over medium-high heat for 2-3 minutes, until very hot.
- Add the steaks and cook for 4-5 minutes, until browned on the bottom. Flip and cook for 2-7 minutes, until done to your liking.* Rare: 120 degrees (49 degrees C), 1-2 minutes* Medium Rare: 130 degrees (54 degrees C), 2-4 minutes* Medium: 140 degrees (60 degrees C), 4-6 minutes* Medium Well: 150 degrees (66 degrees C), 6-8 minutes* Well Done: 160 degrees (71 degrees C), 8-10 minutes
- Remove the steaks from the pan. Cover to let them rest and keep them warm.
- Turn off heat. Wait for the pan to stop smoking, then lightly wipe down the pan if it has any pieces left.
- With the heat off but while the pan is still hot, add 2 tablespoons of garlic butter in smaller chunks. (Reserve the rest of the garlic butter for the steaks later.) Move the butter pieces around as they melt, so that the melted butter coats the pan evenly.
- Once butter melts, turn on heat to medium. Quickly add the shrimp in a single layer. Cook for 1-3 minutes per side, until opaque and golden.
- Serve steaks with a pat (1 tablespoon) of garlic butter on top. Serve shrimp alongside the steaks, with garlic butter from the pan poured over them, and a squeeze of lemon, if desired.
Nutrition Facts : Calories 594 kcal, Carbohydrate 1 g, Protein 52.8 g, Fat 40.9 g, SaturatedFat 11.6 g, Cholesterol 260.1 mg, Sodium 1685.5 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
SURF AND TURF, ASIAN STYLE
I made this the other night for dinner and it was a huge hit with my husband so I thought I'd post it. I found this in 'Steak Lover's Cookbook' by William Rice.
Provided by Hey Jude
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pat the meat dry then coat on both sides with 2 tablespoons of oil and set aside.
- Combine the 1/4 cup scallions, 1 tablespoon ginger and 1 tablespoon garlic in a small bowl; in another small bowl, combine the cornstarch and rice wine; in a 2-cup measure, combine the broth, oyster sauce, 1 tablespoon soy sauce and the sesame oil; place all the bowls near the stove.
- Combine the chopped shrimp, Szechuan pepper, 1/3 cup scallions, 2 teaspoon ginger, 2 teaspoons garlic and 2 teaspoons soy sauce in a small bowl, this is your topping; mix it well and set aside.
- Broil the steaks until seared and nicely browned on one side, about 4 minutes; turn and broil 3 minutes more; spread the shrimp topping evenly over each filet then continue to broil the meat until the topping is opaque and has begun to brown, about 1 minute (the steaks will be medium rare); transfer the steaks to a warm platter or 4 warm plates.
- While the steaks are cooking, heat a wok or skillet and add the remaining 1/2 tablespoon of vegetable oil and the scallion-ginger-garlic mixture to the wok; stir until the scallions soften, about 30 seconds, then add the liquids in the measuring cup; bring to a boil; stir up the cornstarch mixture and stir it into the wok; when the sauce thickens, about 1 minute, spoon 2 tablespoons of the mixture onto each steak and pass the remainder of the sauce at the table.
- Note- for my husband and me, I used 2 8-oz filets (because we're pigs) and did not halve the seafood and sauce mixture; the cooking time was roughly doubled and the steaks turned out medium to medium rare.
LA MARIANA SURF AND TURF COMBO
Steps:
- Ginger Sauce:
- In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry. Add claim juice, clam base and cream. Bring to a boil.
- In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the ginger cream sauce into the roux. Strain the hot mixture into a bowl.
- Burgundy Sauce:
- In a saucepan, simmer the burgundy wine, black peppercorns, shallots and garlic over medium heat until the reduction is almost dry. Add tomato puree and beef stock, bringing to a boil.
- In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the burgundy sauce into the roux. Strain the hot mixture into a bowl.
- Onaga:
- Brush the fish with olive oil. Sprinkle lightly with salt and pepper. Grill over medium-hot fire for 4 minutes on each side until opaque throughout.
- New York Steak:
- Remove all excess fat from the steak. Season, to taste, with salt and freshly ground pepper. Grill over medium-hot fire to desired doneness.
- On a hot plate, spoon the Garlic Mashed Sweet Potatoes onto the center of the plate. Pool burgundy sauce and ginger sauce on the plate on opposite sides. Place the New York Steak and Onaga partially upon the sweet potatoes and on their respective sauces. Dribble additional burgundy sauce on the steak and ginger sauce on the Onaga. Place steamed fresh vegetables on the side and garnish the plate with julienned fried ginger or paper thinly cut fried onion rings.
- In a large pot bring 1/2-inch of water to a boil. Place vegetables into a steamer basket and cover for 5 to 6 minutes or until you reach desired tenderness. Lightly toss in melted butter and sprinkle with salt and pepper, to taste.
- Peel, slice and steam the Okinawan sweet potatoes until tender. Remove to bowl. Mash the roasted garlic. Add desired amount of heavy cream and butter to the potatoes and mash. Add mashed roasted garlic and stir. Season, to taste.
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From justcook.butcherbox.com
Reviews 2Published Mar 19, 2020Estimated Reading Time 6 mins
- Salmon Croquettes with Remoulade. Looking to add a crispy bite to your surf and turf meal? Skip the deep-fried shrimp and try these Salmon croquettes with remoulade.
- Seared Scallops with Bacon Lemon Cream Sauce. The perfect, succulent appetizer to start your surf and turf meal, these seared scallops with bacon lemon cream sauce are deceptively simple to prepare.
- Easy Butter-Poached Lobster. Surf and turf recipes like this butter-poached lobster make the seafood component of the meal super simple (10 minute cook time!)
- Pan-Seared Salmon with Green Goddess Dressing and Radish Apple Salad. Salad course? Seafood? Kill two surf and turf birds with one stone with this pan-seared salmon with green goddess dressing and radish apple salad.
- Simple Pan-Seared Scallops. This surf and turf recipe for seared scallops will teach you the perfect way to prepare a seafood staple. Sometimes, surf and turf doesn’t have to be a big affair.
- Paleo Salmon Cakes. You’ve had crab cakes, but if you haven’t yet whipped up these Paleo salmon cakes, the time is now. And while you’ve maybe never thought of a salmon cake as the seafood component for a surf and turf recipe, we’ll convince you to try.
- Tri-Tip with Poblano-Lime Chimichurri. Need to feed a crowd, and still want to serve surf and turf? Opt for a larger beef roast, like this tri-tip with poblano-lime chimichurri.
- NY Strip with 5-Minute Marinade and Bruschetta Salad. What’s more classic than NY strip steak and seafood? With this NY strip with a 5-minute marinade and bruschetta salad recipe, you’ll get a delectable salad, too.
- One-Pan Filet Mignon with Rosemary Brown Butter and Sautéed Veggies. A filet mignon is the classic and higher-end “turf” meat choice for any surf and turf recipe.
- Bacon-Wrapped Filet with Buttermilk Smashed Potatoes and Mushroom Red Wine Sauce. Ready for a seriously decadent meal? This bacon-wrapped filet with buttermilk smashed potatoes and mushroom red wine sauce surf and turf recipe is perfect for a date night in.
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