No need to head to an expensive restaurant for Surf n’ Turf. Make this Summer Steak and Shrimp recipe at home on the grill instead. Surf n’ Turf is typically served with garlic-butter shrimp, but we love the crunch from our Jumbo Butterfly Shrimp. If you prefer a more classic Surf n’ Turf, substitute Jumbo Butterfly Shrimp with prepared Shrimp Scampi. Start with your favorite cut of steak. This recipe calls for a filet, but if you’re feeding a crowd, ask the butcher for a few pounds of Picanha or Top Sirloin Cap and cut each steak individually–it’s what they serve at most Brazilian steakhouses. If you’re a grill master, you know what to do. If not, follow our foolproof instructions for getting a perfect steak every time. What makes this recipe rival any steakhouse is the tomato sauce. Select the freshest, juiciest, tomatoes in season. Cut them in half, remove the core, and grill them until black char spots appear. Once the tomatoes are charred, carefully place the grilled tomatoes into a blender with olive oil, garlic, and fresh basil. Top each cooked filet with a spoonful of grilled tomato sauce and a handful of crunchy Butterfly Shrimp. Serve with a baked potato or your favorite veggies for a fine dining experience at home.
2 8-oz packages SeaPak Butterfly Shrimp
6 8-oz filet mignon steaks
6 large tomatoes, cored
1/2 cup olive oil, divided
3 cloves garlic, minced
3 Tbsp chopped basil, plus more for garnish
Kosher salt and freshly ground black pepper
Prep Liberally salt and pepper the steaks and allow them to sit at room temperature until ready to cook. Preheat grill to medium-high. Brush and oil the grill with 1 tablespoon of olive oil. Make the Tomato Sauce Place tomatoes on the hot grill and cook just until black spots form (rotate with tongs). Remove the tomatoes to a blender and pulse with the remaining olive oil, garlic, and basil until smooth. Salt and pepper to taste. (If your sauce is a little too thick, add warm water 1 tablespoon at a time, pulsing after each addition.) Cook the Shrimp Prepare Jumbo Butterfly Shrimp according to package directions and keep warm while cooking steak. We recommend the baking method. Grill Steaks Place steaks on the hot grill. Allow to cook for two minutes, then gently lift and rotate 90 degrees and cook for an additional 2 minutes (this will give you the cross-hatch grill marks). Gently flip the steaks and cook for 2 minutes on the opposite side. Rotate 90 degrees and sear for one additional minute. Continue to cook until desired doneness, as measured with a meat thermometer.
Remove the steaks from the grill and let rest for 10 minutes (internal temperature will increase 5-10º while resting). Serve To serve, spoon 2 tablespoons of tomato sauce over each steak and top with butterfly shrimp. Garnish with fresh basil. Serve any extra sauce on the side for shrimp and steak dipping.