SURF AND TURF DINNER FOR TWO
Date night just got a lot easier -- and less expensive. Here's a traditional surf and turf dinner with a juicy steak, buttery shrimp scampi and creamy scalloped potatoes, but without the restaurant mark-up or complicated prep. Plus, using just one sheet pan means clean-up is a breeze!
Provided by Food Network Kitchen
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat to broil.
- Lightly grease the left third of an 18-by-13-inch sheet pan with the butter.
- Mix the Parmesan, heavy cream, thyme, garlic, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the potatoes and toss to coat.
- Arrange the potatoes in even overlapping layers on the buttered part of the sheet pan. Pour whatever cream mixture remains in the bowl on top. Sprinkle evenly with the Gruyere.
- Brush oil on both sides of the steak and sprinkle generously with salt and pepper. Put the steak on the middle third of the sheet pan. Broil for 5 minutes to begin browning the potatoes and steak. Meanwhile, put the shrimp scampi in a 1 1/2-quart oval baking dish.
- Remove the sheet pan from the oven, lower the oven to 450 degrees F and put the baking dish with the shrimp on the right third of the sheet pan next to the steak. Return the sheet pan to the oven and bake, stirring the shrimp halfway through, until the shrimp are cooked and the steak registers 135 degrees F for medium-rare, 16 to 18 minutes.
- Remove the steak to a cutting board and allow to rest for 10 minutes. Slice and serve the steak with the potatoes, shrimp scampi, spinach salad and bread for sopping up the flavorful juices.
SURF & TURF
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.
WHAT TO SERVE WITH SURF AND TURF (25 EASY SIDES)
If you've ever been to a surf and turf dinner, you know that the combination of steak and seafood is an absolute delight. But what's even better? When the side dishes are just as delightful as the entree. That's why we're going to talk about what to serve with your surf and turf dinner.When planning side dishes for any meal, it's important to consider whether you want them to be "green" (like a salad), starchy (like potatoes or rice), or something in between. You'll want to balance out the heaviness of the steak with something light like a salad, but also complement with a starchy side. Otherwise, everything will be too heavy and soggy!If you're planning on serving steak and lobster, some good side dish options are: roasted vegetables (especially if they have a lot of flavor like rosemary-roasted potatoes or garlic-roasted broccoli), garlic bread, cole slaw, mashed potatoes, or a baked potato bar (with fixings like bacon bits and cheese). If you're serving steak with shrimp or crab legs, you can do those same sides-or try making a corn succotash! It's light enough for seafood but hearty enough for steak.
Provided by HappyMuncher
Categories Side Dish
Time 15m
Number Of Ingredients 25
Steps:
- Pick your favorite side dish from this list to serve with your meal.
- Prepare the ingredients according to the recipe.
- Be ready to munch in less than 30 minutes!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
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
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