Time: 1 hour.
Complexity: easily
Servings: 2

If you're looking to host a sophisticated restaurant-style dinner at home, consider surf and turf. This combination of red meat and seafood always looks luxurious when served and is sure to impress your guests. Anne Burrell suggests grilling beef steak and shrimp and serving them with a salad of seasonal summer vegetables and grilled corn. This recipe serves two and is perfect for a romantic dinner.

Ingredients:

Herb butter

• 2 cloves garlic, crushed
• Zest of 1 lemon + juice of half a lemon
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• 4 tbsp (55 g) unsalted butter, room temperature

Salad

• 2 ears of corn, husked
• 3 sprigs fresh oregano or marjoram, leaves picked
• 1 plum tomato
• 1 large red onion
• 1 medium zucchini
• Half a Fresno chili pepper
• 1/4 cup chopped fresh chives
• 1/4 cup crumbled feta
• 1/4 cup olive oil
• 1/4 cup red wine vinegar

Surf and Turf

• 6 shrimp, peeled and deveined
• 2 crushed garlic cloves
• Juice of half a lemon
• 2 tbsp olive oil + extra for steak
• Two strip steaks, 350-400g each (approximately 1cm thick)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, shrimps, Fresno pepper, corn, zucchini, red onion, tomatoes, wine vinegar

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Preparation:

Step 1
• Herb butter:
  
  In a small bowl, combine the garlic, lemon zest and juice, parsley, butter, and a pinch of salt. Keep at room temperature until serving.
Step 2
• Salad:
  
  Preheat an outdoor grill to medium-high heat. Grill the corn until charred in spots, turning as needed, about 5 minutes. Let cool for a few minutes, then cut off the kernels and transfer to a medium bowl. Add the oregano leaves, tomatoes, onion, zucchini, chili fresno, feta, olive oil, vinegar, and salt to taste. Toss to distribute the ingredients evenly.
Step 3
• Surf and Turf:
  
  In another medium bowl, toss the shrimp with garlic, lemon juice, and olive oil and let marinate while the steaks are grilling. Brush the steaks with olive oil and season each side with salt. Grill the steaks until grill marks appear, about 3 minutes per side. Let the steaks rest while grilling the shrimp, about 3 minutes per side.
Step 4
• Divide the steaks, shrimp, and salad among 2 plates. Top each steak with a spoonful of herb butter.

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