Surf & Turf

Surf & Turf (Top Sirloin & Garlic Prawns)      Serves 4

  • 4 – 6 0z top sirloin steaks

  • 1 c. steak marinade (recipe follows)
    • 1 tbsp. evoo
    • 1/2 c. good red wine (a Cabernet, Malbec or Old Vine Zinfindel)
    • 1 small crushed garlic clove
    • 1 tsp. sea salt
    • 1/2 tsp finely ground fresh black pepper
      Grilled Top Sirloin

      Grilled Top Sirloin


    • 1/2 cup beef stock, veal stock or water
    • 1 tsp. Worcestershire Sauce
    • 1 tbsp. catsup
    • 1 tbsp. red wine vinegar
    • 1 teaspoon steak salt  (recipe follows)
  • PROCESS
    1. Place marinade ingredients in a bowl together and whisk until salt has dissolved
    2.  Place steaks in a doubled plastic ziplock bag and pour marinade over.
    3. Place on a plate (in case of leaks) and refrigerate  Marinate for 3 hours or overnight
    4. Bring steaks out of refrigerator and from marinade.
    5. Pat dry and brush both sides with *evoo.   Set aside and allow to come to room temperature.
    6. Heat grill pan or BBQ and cook steaks to desired doneness.
    7. Remember that your steaks will experience “carry over cooking” after you remove them from the grill, so undercook slightly.
    8. Remove to a warmed platter, cover and allow to “rest” while you grill the shrimp
Notes:  Using an instant read probe thermometer is essential for safe grilling. *evoo = extra virgin olive oil. 
  • 20 -tiger prawns

  • 1 c. shrimp marinade  (recipe follows)
    • shrimp-scampi-c2 tbsp. melted butter
    • 1 tbsp. evoo
    • 1 tbsp. low-sodium soy sauce
    • 1 tsp. sea salt
    • 1/2 tsp. granulated garlic
    • 1 tsp. finely grated fresh ginger
    • 1/2 cup chicken stock
    • 1/3 cup dry white wine
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons melted butter
    • 1 teaspoon crushed fresh garlic
  • PROCESS
  1. Place marinade ingredients in a bowl together and whisk until salt has dissolved
  2. Toss together with shrimp
  3. Cover with plastic wrap and and refrigerate   Marinate raw prawns for 1 hour.
  4. Remove shrimp from refrigerator and drain, and pat dry.
  5. Again, brush with a small amount of *evoo or spray with olive oil cooking spray and grill on hot grill for about 2 minutes per side, just long enough for steaks to “rest”.
  6. Remember that shrimp cooks quickly and you want your shrimps to be shaped like Cs when done, NOT Os.  Serve along side steaks.

STEAK SALT

  • 2 tbsp. granulated garlic
  • 2 tbsp. fine kosher salt
  • 1/4 tsp. crushed rosemary
  • 1/4 tsp. crushed thyme
  • 1 tbsp. fine freshly ground black pepper
  • 1 tbsp. granulated onion
  • 1 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1 tbsp. dried parsley, crushed
  1. Run all together for a few seconds in a spice grinder
  2. Store in a lidded shaker bottle.  Keeps for up to one year.  (It will never last that long!)
This entry was posted in Beef, Cookbook, Diabetic Alternatives, EASY, Fish, Recipe of the Day, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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