Surf Turf Sandwich 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.

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.

SURF AND TURF FOR TWO

Steps:

• Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
• Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
• Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

SURF AND TURF PHILLY CHEESESTEAK

Steps:

• Gently toss together the crabmeat and seafood seasoning in a medium bowl and then refrigerate.
• Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onions, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onions start to soften, about 5 minutes. Raise the heat to high, add the beef and cook, adding more butter if needed and breaking up the meat with a spatula. Stir in the remaining soy sauce and Worcestershire sauce, sprinkle with salt and pepper and continue to cook until the beef is no longer pink, about 2 minutes.
• Stir in the cherry peppers and push the beef and onions over to the side of the griddle and cover with the cheese slices. Melt the remaining 1 tablespoon butter in the cleared area of the griddle, add the crabmeat and cook just until warmed through, about 2 minutes.
• Spread both sides of the rolls with Have Mercy Sauce. Top the bottom half of the rolls with the beef and onion mixture and crabmeat. Cover with the top half of the rolls.
• Stir together the mayonnaise, mustard, pickle brine, hot sauce and seafood seasoning in a small bowl until smooth. The sauce keeps, refrigerated in an airtight container, for up to a week.

SURF & TURF SANDWICH

Steps:

• I put the rib roast in the freezer for about an hr after trimming off as much outer fat as I could (partially freezing the roast makes the roast easier to slice it thin).
• When I slice the roast ( have a slicer) It's not quite shaved but not sandwich slice either.
• I slice up how much I need for the sandwiches then throw it on the grill or in the skillet along with the onions ( you can either slice or dice the onions).
• Then I take the shrimp and cook it up in a skillet w/ 4 tbs of garlic butter ( cook for about 1 min then turn and cook for another 20 25 sec.)
• Remove the shrimp and drain on a paper towel.
• I take the hoagies and butter them and toast them either in a skillet or on the grill.
• I put the meat on first then the American cheese then I put 8 shrimp per sandwich, then the grill onion followed by the layer of provolone cheese then the top of the bun.
• Leave the sandwich whole if you like or cut in half at an angle.
• I use 8" hoagie rolls.