Surf and Turf

Surf and Turf

A mix of lobster and a rich cut of steak is a popular but expensive choice when splurging on a dinner. But in Top Chef All-Stars winner Richard Blais’ version of surf and turf, he scales it down to budget-friendly ingredients like shrimp and lean-cut hanger steak so you can enjoy this dish regularly, rather than once in a blue moon. This dish pairs well with roasted butternut squash or root vegetables.

Recommended

12 shrimp
1 tbsp minced garlic
1/4 cup olive oil
1 tbsp parsley
1/2 of a lemon, zest and juice
Olive oil as needed
1 tsp smoked paprika
Salt and pepper to taste
1 hanging tendon of hanger steak
Salt and black pepper to taste
1/2 bottle red Zinfandel
3 tbsp sugar
1/2 red onion, diced
Serves 4.

Surf:
Coat the raw shrimp in a drizzle of olive oil and season with the paprika, salt and pepper. On a hot grill, cook the shrimp on each side for a minute or so. In a mixing bowl, combine the oil with the garlic, lemon, parsley and lemon zest. When the warm shrimp come off the grill, toss them in the butter and top your steak with them.

Turf:
Season the hanger steak and cook on a grill or in the pan for 4-5 minutes on each side, or until desired temperature. In a separate pot, reduce the wine, onion, and sugar until you have a syrup.

Recipe courtesy of Richard Blais