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.
Simple and Easy Surf and Turf
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 am a sucker for meatballs. They’re my go to at parties, they taste great in pasta, and they are one of the best pizza toppings. Meatballs are also a great alternative to a Bolognese sauce. Imagine sitting down to a group dinner and having hefty meatballs sitting on your plate instead of your standard meat sauce.
As a kid I remember watching my grandmother make pasta sauce and meatballs from scratch. Her meatballs were not your standard size either. They were huge and full of flavor. Since I’ve been cooking, I’ve always modeled my meatballs after the ones my grandmother makes. They’re huge and they are sure to fill and empty stomach.
I use ground beef and ground pork in this recipe. Ground beef provides a nice texture and the ground pork adds moisture and a unique flavor. Ground turkey can be substituted for the ground pork for those who do not eat pork. The breadcrumbs, eggs, and milk work as a binder but also adds great flavor to the meat.
The key to these meatballs is the way that they are cooked. The meatballs are placed on a cooling rack set in a cookie sheet. Cooking the meatballs this way allows for them to cook evenly. Is also allows excess oils to drain out of the meat.
I like my cookie sheets with foil and parchment paper for easy clean up. The oils from the meatballs can be a mess to clean up if you don’t line your pans.
Make these meatballs as a base for spaghetti and meatballs, meatball subs, or pizza toppings. Extra meatballs can be frozen and used at a later date. This recipe can be halved to make a smaller portion.
Classic Jumbo Meatballs
Total Time: 45 Minutes | 28 Jumbo Meatballs or 14 Servings
Recommended Specialty Cookware: Parchment Paper, Cooling Racks, cookie sheets
- 1 1/3 cup plain breadcrumbs
- 1/2 cup milk
- 1.5 lbs ground pork
- 1.5 lbs ground beef
- 4 cloves garlic – minced
- 5 tablespoons minced fresh parsley
- 1 cup grated parmesan and romano cheese blend
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 eggs lightly beaten
- Preheat oven to 400° F
- In a small bowl, combine breadcrumbs and milk until they have a consistency of wet sand. Let sit for 5 minutes.
- In a large mixing bowl, combine pork, beef, garlic, parsley, cheese, salt, pepper, and eggs.
- Add in the breadcrumb mixture and use hands to combine all ingredients. Break up any large clumps of breadcrumbs.
- Using your hands, create 28 – 30* equal meatballs. Make sure all meatballs are the same size to ensure they cook evenly.
- Place two cooling rack on top of two separate cookie sheets.
- Place half of the meatballs on each cookie sheet leaving at least 1/2 inch between each meatball.
- Bake for 25 – 30 minutes, turning meatballs half way through. Cut a meatball in half to check for doneness.
- Let cool for 5 minutes. Serve hot.
* This recipe makes approximately 45 smaller meatballs. Adjust cooking time according to size. The smaller the meatball, the shorter the cooking time.
I triple dog dare you to try this donut burger…
I am an Atlanta native and one thing I love about my city is the food here. We have so many great restaurants — some old, some new, and some that aren’t going anywhere anytime soon. Cypress Street Pint and Plate is one of my favorite Atlanta Restaurants. It’s located at the corner of Cypress Street and 6th street.
My favorite item on Cypress Street’s menu is their Sublime Burger. The Sublime Burger is a bacon cheeseburger served on two donuts (instead of burger buns). I have done my best to create an at home version of the burger. I don’t suggest trying this burger if you’re on a diet… But if you want to try something new and delicious, then this is the burger for you.
If you like Cypress Street’s Sublime Burger then you’ll love my Double Donut Burger. Dense grocery store donuts work best for this recipe because they are sturdy enough to handle the weight of a heavy burger patty. Although I don’t include a recipe for a side dish. These burger taste great with french fries, a salad, or potato tots.
The donuts for the burger can be cooked in any type of flat bottomed pan, but I suggest using a cast iron grill pan. I own the Lodge Reversible Grid/Iron Griddle. Is a great pan because it can be used for almost any type of cooking.
Double Donut Burger
Total Time: 10 Minutes | 1 Serving
Recommended Specialty Cookware: Cast Iron Griddle
- 1 hamburger patty cooked to 160F
- 2 grocery store donuts (Publix brand is good if you live in the south)
- 1 slice cheddar cheese
- 3 slices cooked bacon
- Preheat a griddle or grill pan to medium-high heat.
- Place both donuts into your preheated grill pan and cook on each side for 1-2 minutes, or until the sugar on each side is caramelized.
- Use one donut as the bottom bun for the hamburger.
- Top the donut with a warm hamburger patty and add one slice of cheddar cheese.
- Add bacon slices to the top of the burger patty and then use the second donut as the top burger bun.
- Serve warm.