Surf N Earth Food

SURF 'N TURF PAELLA

Steps:

• Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes.
• Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste. Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray. Add the steak and cook until browned, about 5 minutes. Flip and continue cooking on the other side until browned, 5 minutes more. Transfer the cooked steak to a plate and let rest.
• Heat the oil in the same skillet over medium-high heat. Add the garlic, onion, and bell pepper. Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes. Drain the rice and add to the pot along with the peas. Stir until warm. Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes.
• While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices. Lay over the paella. Remove from the heat. Scatter cilantro and olives over the top and serve warm from the pan.

SURF AND TURF: STEAK AND SHRIMP RECIPE

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.