SPICY SURF-N-TURF TRIO
Provided by Marcela Valladolid
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side.
- Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate.
- Sauce:
- In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste.
- Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos.
SURF AND SURF RECIPE BY TASTY
Here's what you need: lobster tail, salmon fillet, large shallot, fresh thyme, blackened spice, fettuccine, heavy cream
Provided by Kristoffer Davis
Yield 1 serving
Number Of Ingredients 7
Steps:
- Cut the lobster tail down the top center and pull lobster meat from the shell. Place on a sheet pan.
- Place salmon fillet on the same sheet pan, skin side-up. Place in a pre-heated, 350°F oven. Cook for 12-15 minutes until salmon is cooked through and lobster meat is opaque.
- Mince the shallots and place in a sauce pan with thyme and blackened spices. Sweat for 5 minutes.
- Add heavy cream and reduce.
- In a different pot, boil the fettuccine according to package instructions until al dente.
- Add the cooked pasta to the cream sauce, mix together, and plate.
- Place the cooked salmon on top of the pasta, and place the lobster on top of the salmon.
- Pour remaining sauce over the seafood and pasta and enjoy.
SURF AND TURF STIR-FRY RECIPE BY TASTY
Here's what you need: O Organics garlic cloves, O Organics soy sauce, rice vinegar, Open Nature sirloin steak, canola oil, Open Nature shrimps, white onion, O Organics snap peas, kosher salt
Provided by Albertsons
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together minced garlic, soy sauce, and rice vinegar. Add in steak and stir to coat. Let sit for at least ten minutes and then remove steak from marinade. Discard marinade.
- Heat 1 tablespoon of canola oil in a large skillet on high until smoking hot. Carefully add steak and saute until cooked through, 3-4 minutes. Remove steak and set aside. Wipe the pan out and place back on the burner.
- Heat 1 tablespoon oil on high, add shrimp and saute until cooked through, 2-3 minutes. Remove from pan and set aside shrimp with steak. Wipe the pan out again and place it back on the burner.
- Heat 1 tablespoon oil on high and add in onion and snap peas. Saute until vegetables are crisp-tender, 4-5 minutes. Add shrimp and steak back in and toss to combine everything. Season with salt and toss again. Serve!
- Enjoy!
Nutrition Facts : Calories 581 calories, Carbohydrate 20 grams, Fat 36 grams, Fiber 2 grams, Protein 43 grams, Sugar 11 grams
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
GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER
Categories Garlic Fourth of July Low Carb Steak Lobster Summer Grill/Barbecue Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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.
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SPICY SURF AND TURF PASTA | CARNALDISH
From carnaldish.com
Reviews 2Category PastaServings 4Estimated Reading Time 6 mins
- Season the steaks generously with kosher salt and black pepper, making sure to get the sides of each steak as well. Let rest at room temperature for at least 30 minutes, and up to 2 hours.
- In a large pot, bring 4 quarts of water to a boil. When it starts to boil, add about 1 tablespoon of flaky kosher salt. If using a finer salt, only add 2 teaspoons. Reason being, we’re going to add some of this starchy pasta water to our dish later, so we don’t want it to be super salty. Add the pasta, careful not to break it. Gently coax it into the water as it softens to ensure it’s covered completely. Toss the pasta so it doesn’t stick together and boil for just 6 minutes. After 6 minutes, drain the pasta in a colander and rinse it well with COLD water to stop it from cooking any further. Set aside.
- In a large nonstick or cast-iron skillet, set over medium-high heat (closer to high-heat). Add about 1 to 2 tablespoons of oil and carefully coat the bottom of the skillet. When you start to see wisps of smoke, add the seasoned steaks, spacing them at least 2 inches apart. Make sure each steak has proper contact with the bottom of the skillet. Leave them alone and let them sear for about 3 to 4 minutes on the first side, depending on the thickness. You’ll know it’s ready to flip when you see a gorgeous crust on the seared side. Cook the steaks on the other side for about a minute, then add the butter, thyme, garlic, and rosemary. As the butter melts, carefully tilt the skillet towards you allowing it to pool at the bottom. Use a large spoon to scoop and pour the browned butter over the steaks, repeatedly for about a minute or two. Turn the heat off, place the cooked steaks on a plate, and pour the hot browned butter on top. Tent with foil and set aside.
- Leave the browned bits from the steak in the skillet, and set it over medium heat. Add the onion, sweet bell pepper, and half of the fresno chile. Add a good drizzle of olive oil, season with flaky kosher salt, black pepper, crushed red pepper flakes, and dried dill. Stir, scraping up the browned bits of steak, and cook the veggies until they’re softened — about 5 minutes. If they’re browning too quickly, reduce the heat. Once all of the delicious steak bits are scraped up and the veggies have softened, stir in the minced garlic. Add the picked over claw crabmeat, and stir until it’s evenly incorporated. Continue cooking until the crab has absorbed a good bit of the fat and juices, stirring as needed. Then, deglaze the skillet with the white wine. Scrape up any bits from the bottom of the pan, add the granulated garlic, granulated onion, lemon pepper, and cayenne. Cook until most of the wine has evaporated — about 2 to 3 minutes. Pour in the heavy cream and stir. Add the par-cooked pas
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