Surf and turf is the ultimate culinary indulgence, offering a harmonious blend of land and sea that appeals to both seafood lovers and meat enthusiasts. Picture a tender, juicy steak paired with succulent, perfectly seared lobster or shrimp, each bite offering its own distinct flavor and texture. The contrast between the rich, savory earthiness of the steak and the delicate, briny sweetness of the seafood creates a satisfying and luxurious dining experience. Whether served on a special occasion or as a show-stopping meal, surf and turf brings together the best of both worlds, elevating any dinner to a memorable feast.
Surf And Turf
A Surf and Turf recipe combines the best of both land and sea, typically featuring succulent seafood like lobster, shrimp, or scallops alongside a juicy, tender cut of steak, such as filet mignon or ribeye.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 tablespoon finely minced onion
- 1 tablespoon white wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon seafood seasoning (such as Old Bay)
- 1 clove garlic, minced
- ⅛ teaspoon freshly ground black pepper
- 12 medium shrimp, peeled and deveined
- 2 (4 ounce) filet mignon steaks
- 2 teaspoons olive oil
- 1 teaspoon steak seasoning
Instructions
- In a bowl, combine 1 tablespoon of olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper. Add the shrimp and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
- Heat the outdoor grill to medium-high and brush the grate with a light coating of oil to prevent sticking.
- Rub the steaks with 2 teaspoons of olive oil and season generously with steak seasoning for a flavorful crust.
- Grill the steaks on the preheated barbecue for 5 to 7 minutes per side, or until they start to firm up and remain slightly pink in the center for a medium cook. Use an instant-read thermometer to check for an internal temperature of 140°F (60°C). Once done, transfer the steaks to a platter and cover loosely with aluminum foil to rest.
- Take the shrimp out of the marinade and grill them for 2 to 3 minutes on each side, until they turn bright pink and the flesh becomes opaque.
