This week, this “Grill-More Girl” is serving up a classic meal – Grilled Surf & Turf, inspired by my favorite kind of date night with The Hubs.
On the rare occasion that the two of us get a babysitter, we usually wind up going to restaurant where someone else is doing the cooking and serving us a great meal. Although we enjoy Italian and Mexican food as well as sushi, more times than not, we find ourselves sitting across from each other at a steakhouse for some good old meat-and-potatoes. In my opinion, those fancy meals are too few and far between… and it’s a good thing because our bank account would be dramatically decreasing while my waistline would be seriously increasing.
This weekend we stayed home, but I was seriously craving one of my favorite steakhouse orders – Surf & Turf. So I decided that I’d try to re-create that meal on my grill.
I knew I had the “Turf” part already taken care of. We buy our meat bi-monthly at Costco and you probably already know you can really get some good deals on beef, chicken, lamb and pork there. We break down the mega-meat packages into Ziplock bags (sometimes tossing in a little marinade) and put them in the freezer until it’s mealtime. We happened to have a boneless top loin steak, better known as the New York Strip Steak, on hand. As the name implies, it comes from the top of the loin, making it a tender and flavorful cut of meat. Because of its balance of tenderness and flavor, it’s very versatile, great to cook on the grill or in a cast iron skillet. I pulled only one steak out of the freezer – yes, I used one 8 oz steak that I wound up dividing between The Hubs & me, but if you’re hungry, by all means toss more on the grill! I seasoned it simply with plain old freshly cracked sea salt and pepper.
Steak & shrimp ready to go onto the grill
As for the “Surf” part of this meal, I went out to our local supermarket and purchased one pound of fresh medium-sized raw shrimp. Be sure to get the de-shelled and de-veined kind because I found out the hard way peeling and de-veining raw shrimp is not so fun. You could totally use frozen raw shrimp here as well, just defrost the shrimp in a bowl of cold water first and then pat dry. I made a very simple marinade in a small bowl with extra virgin olive oil, Goya Adobo with Black Pepper, Sweet Paprika, dried cilantro and then added the shrimp and let it all meld together for an hour in the fridge. Since the Adobo already had salt & pepper in it, I didn’t feel the need to add any to the marinade and risk making them overly salty. I put them on my metal skewers right before they went on the grill.
I’m proud to say that this time I remembered to use some non-stick grill spray so everything came off without a hitch. Instead of potatoes, I wound up serving the meal with some French green beans.
This meal not only looked good, it tasted delish and it didn’t break the bank at all. Will I be making this meal weekly, uh, no – remember swimsuit and short season is coming, I don’t want any of this to go to my hips!
Grilled Surf & Turf
Prep time: 15 minutes
Cook time: 15-20 minutes in total for shrimp & steak
Serves: 2 people
1 8 oz Boneless top loin steak
1 lb fresh (or frozen) medium-sized raw shrimp, peeled and de-veined
2 tbsp extra virgin olive oil
¼ tsp Goya Adobo with Black Pepper
¼ tsp Sweet Paprika
¼ tsp dried cilantro (or parsley)
1.Turn on grill to medium-high heat
2.Liberally season boneless top loin steak with salt & pepper, make sure steak is at room temperature when you are ready to add to grill
3.Peel and de-vein shrimp and combine with extra virgin olive oil, Goya Adobo, paprika and cilantro and let it marinate in fridge for at least an hour before grilling. Place shrimp on skewers right before grilling
4.Place steak on grill and cover. To ensure good grill marks, do not move steak for 3-5 minutes, depending upon thickness. Then rotate stake by 45 degrees and cook for an additional 3-5 minutes before flipping over and follow the same process.
5.Place shrimp skewers on grill once you’ve flipped meat and grill on both sides for approximately 2-3 minutes each, until shrimp turn a bright pink. Carefully remove skewers from grill and shrimp from skewers onto serving plate.
6.Remove steak from grill and let it rest for 5-7 minutes before diving in half or slicing.
7.Add additional salt & pepper or steak sauce to meat to taste.
With just a little bit of planning and preparation there’s always time for a home cooked meal! Make sure that you check out my “Grill-More Girl” Cristina over at centraljerseyworkingmoms.com to see what she cooked up this week as well. But before you hop on over there, don’t forget to link up your yummy grilling recipe below!
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