Barbecued Surf Turf Recipes

SURF AND TURF FOR TWO

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.

BARBECUED SURF & TURF

Steps:

• Heat your barbecue to high. Rub the steak with the oil, then season on both sides and set aside. To make the seaweed butter, blitz the butter with the seaweed and sea salt. Spoon onto some baking parchment and make it into a log shape by rolling it up and twisting the ends. Chill until needed.
• When the coals are ready to cook on direct heat, hold the steak upright on the grill so the strip of fat down the side sizzles and crisps. Once it's nicely browned, lay the steak flat on the grill so the striploin (the larger side) is closer to the flames, and the tenderloin is on the edge of the barbecue - this ensures you cook each side evenly. Cook for 5 mins, then flip the steak over and put it on the other side of the barbecue so the strip loin is again nearest to the flames. Cook for 5 mins more, then cover with a lid and cook for 4 mins further each side for medium rare. Put the steak on a plate, top with a large slice of the butter, cover with foil and leave to rest.
• While the steak rests, cut some slices of seaweed butter and lay them on the flesh side of each lobster half, then put on the barbecue (tails shell-side down). Cook for 5-10 mins, depending on how hot the barbecue is and if the lobster is raw or cooked (see our ultimate guide to lobster if you're preparing it live). Wait until the shells turn orange-red - remove the tails when the meat is no longer translucent, but cook the claws for a few mins longer.
• Serve the T-bone steak on a large board or serving platter, topped with or alongside the lobster tails and claws and more seaweed butter.

GRILLED SURF AND TURF

Steps:

• In a large mixing bowl, combine all ingredients and stir with a fork.
• Lay out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist the edges. Place into the refrigerator to harden until ready to use.
• When ready to grill the lobster tails, cut 4 teaspoon size medallions. Store any excess compound butter in the fridge for later use (great on grilled steak and pork!)
• Prepare the grill for two zone or direct/indirect cooking with lump charcoal. Target 450 - 500 degrees Fahrenheit over the direct heat.
• While the grill heats up, combine the salt and pepper in a small bowl. Coat the steaks with olive oil and dust them with some of the salt and pepper. Save some of the seasoning for the lobster.
• Prepare the lobster by placing the lobster tails on a cutting board with the hard shell facing up. Using a chef knife or kitchen shears, gently cut the shell starting about 1/2 inch from the tail and working your way to the side that is open with the meat. Take care not to cut all the way through the other side.
• Gently open the shell, exposing the meat using two hands. You will hear some cracking. Remove any shell that may break from the meat.
• Season the flesh of the lobster tails with the remaining salt and pepper. (no olive oil needed)
• Place the steaks over direct heat for 5 minutes and cover the grill. Flip the steak over, cover grill, and grill for another 5 minutes. Then move to the indirect side and cover. Continue grilling over indirect heat until the internal temperature reaches your desired doneness. We like 125 degrees F for rare (about 8 minutes). Remove and let rest for 10 minutes and place one teaspoon of the butter on each steak while resting (it will slowly start to melt into the meat).
• While the steak is resting grill the lobster.
• Place the lobster tails over direct heat, meat side down for approximately 5 minutes or until it gently pulls away from the grill without sticking.
• After flipping add about a 1 heaping teaspoon medallion of the compound butter over the meat. Grill for an additional 3 - 4 minutes over direct heat. The butter will slowly melt. When the internal temperature of the lobster meat reaches 135 degrees F it is done.
• After removing from the grill, place another teaspoon medallion of butter on the lobster meat and then serve warm with your favorite sides.

SURF AND TURF - GULF COAST STYLE

Steps:

• Preheat an outdoor grill to medium-high heat.
• Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
• Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

GRILLED SURF AND TURF SALAD

Steps:

• Make the dressing: Puree the vinegar, mustard, garlic, anchovies and 2 tablespoons water in a blender until smooth. With the machine running, gradually add the olive oil and puree until smooth. Season the steak with salt and pepper and coat with ¼ cup of the dressing. Cover and refrigerate at least 1 hour or up to 8 hours. Refrigerate the remaining dressing until ready to serve.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until just slightly tender, 8 to 10 minutes. Drain and transfer to a medium bowl.
• Preheat a grill to medium high. Drizzle the potatoes with olive oil and season with salt and pepper; toss. Put the shrimp in a separate bowl; drizzle with olive oil, season with salt and pepper and toss to coat. Grill the steak until well marked, 5 to 7 minutes per side for medium rare; transfer to a cutting board. Meanwhile, grill the potatoes until well marked, about 3 minutes per side; transfer to a plate. Grill the shrimp until well marked and just cooked through, 2 to 3 minutes per side; remove to the plate.
• Combine the spinach, watercress, frisee and chives on a platter. Drizzle with some of the remaining dressing, season with salt and pepper and toss. Thinly slice the steak. Arrange the shrimp, potatoes and steak in rows over the greens. Drizzle with the remaining dressing.

SURF AND TURF WITH GRILLED VEGETABLES

Steps:

• For the herb butter: Combine the garlic, lemon zest and juice, parsley, butter and a pinch of salt in a small bowl. Keep at room temperature for topping the steak before serving.
• For the salad: Prepare an outdoor grill over medium-high heat. Grill the corn until well-marked, turning as needed, about 5 minutes. Let cool for a few minutes then slice the kernels off and transfer to a medium bowl. Add the oregano leaves, tomato, onion, zucchini, Fresno chile, feta, olive oil, vinegar and salt to taste. Toss to coat evenly.
• For the surf and turf: Toss the prawns with the garlic, lemon juice and olive oil in another medium bowl and let marinade while grilling the steaks. Massage the strip steaks with olive oil and sprinkle each side with salt. Grill the steaks until well-marked and medium-rare, about 3 minutes per side. Let the steaks rest and grill the prawns until pink and cooked through, about 3 minutes per side. Divide the steaks, prawns and salad between 2 plates. Top the steaks with a spoonful of the herb butter.

SURF AND TURF BARBECUE SKEWERS

Steps:

• Soak 4 bamboo skewers in water for 30 minutes.
• Combine 1rst 5 ingredients -- marinate prawns and beef cubes in sauce -- add salt and pepper to taste.
• Preheat bbq to medium high.
• Thread 4 pieces steak and 3 prawns alternately onto skewers.
• BBQ 5-10 minutes till steak is done and prawns are just cooked.
• Place butter and garlic into pan -- saute 2-3 minutes. add parsley, lemon juice, and zest. simmer 1-2 minutes.
• Serve with kebabs!

GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER

Steps:

• Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
• Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.

SURF & TURF

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.