In my last post I mentioned how much the Comer household loves seafood. Well, here’s another secret about us… we love steak too! So In honor of our love of seafood and steak, I wanted to share my easy surf and turf recipe with you.
This recipe is quick, easy, and impressive! It works great If you want a fancy meal but don’t feel like paying a fortune for it. It’s also great to make for a dinner party!
My prep for the steak is simple… and when I say simple, I mean simple. The steaks are rubbed with salt, pepper, and olive oil and set aside for 10 minutes. Seriously, it’s the only prep they need.
I use the 10 minutes while the steak are “marinating” to prepare the shrimp. They’re coated with fresh garlic, fresh parsley, olive oil, salt and pepper. I’m a big fan of cleaning and deveining shrimp — It’s not necessary, but I recommend it. Check out the video below if you want to clean your shrimp but aren’t sure how:
I promise this recipe is easy and the simple flavors should work for most people and their taste preferences.
If you’re planning for an evening at home for Valentine’s Day instead of an evening out, this might be a great recipe to make for your significant other. I don’t think they would mind.
Recommended Specialty Cookware: Cast Iron Stove top Grill
For the Steak:
2 New York Strip Steaks cup 1 inch thick and at room temperature
1 tablespoon plus one teaspoon olive oil. Additional as needed
1 teaspoon salt
1 teaspoon pepper
Additional salt and pepper to taste
For the Shrimp:
8 large raw shrimp peeled and cleaned (tails can be left on)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped parsley
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Additional salt and pepper to taste
Using a paper towel, pat dry the steak being so that it is free of any excess water.
Season each steak with 2 teaspoons olive oil being sure to coat both sides.
Salt and pepper each steak. Use additional salt and pepper if needed.
lightly oil the grates of an indoor or outdoor grill (a cast iron skillet works as well) with a high heat oil. Heat to medium high heat.
Let steaks sit for 10 minutes to marinate.
Add the shrimp to a large freezer bag or mixing bowl and combine with garlic, fresh parsley, olive oil, and 1/2 teaspoon of both salt and pepper.
Place steaks on the hottest part of the grill. Using tongs flip each steak only three times — Cook 1-2 minutes, flip, cook another 1-2 minutes, flip, cook another 1-2 minutes, and flip one last time and let cook for an additional 1-2 minutes.*
Remove the steaks from the grill and allow them to rest for a least 10 minutes.
Using the same medium high temperature grill, gently place shrimp side down on the grill and allow to cook for 2 minutes on each side removing just after they turn opaque and are cooked throughout. Do not over cook.
Serve each steak with 4 shrimp.
This recipe pairs well with steamed broccoli and mashed potatoes.
Cooking time will vary based on the doneness you want your steak to be. 1-2 minutes for a 1 inch steak will provide for a steak that is cooked around medium rare or medium. Cook for longer times if you want a higher doneness.
I go grocery shopping every Saturday, and every week as I’m making my grocery list I ask my husband if he has any suggestions for meals. He always responds with, “anything fishy” so I try to incorporate fish or seafood into 2 of our meals for the week. We usually have seafood twice, chicken twice, steak once, salad once, and we go out for Mexican once a week.
Last week I was struggling for our, “something fishy” for the week. I usually do shrimp or salmon but I wanted to do something different. While out grocery shopping at Trader Joe’s I came across a 16 oz can of refrigerated crab meat and then I knew exactly what one of our seafood meals would be… Crab cakes!
I love crab and I order it whenever I have the opportunity. I love crab cakes on their own, crab cake sandwiches, and my go to brunch meal is crab cakes benedict. I’m not the only Comer that loves crab cakes, William is now a fan of them as well!
This crab cake recipe incorporates the methods from a Maryland crab cake but is infused with the cajun flavors of the south. Instead of using traditional mayonnaise I used Hampton Creek‘s Garlic Just Mayo (which is great for those on a vegan diet). I season these crab cakes with Old Bay to add a little spice!
If you’re looking for something a little fun to add to your recipe book, check out the recipe below. It’s so easy I was even able to get my husband to lend a hand in the kitchen.
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