Nothing says "Happy New Year!" like Surf n Turf. We've got a recipe featuring tender sirloin steaks and jumbo black tiger shrimp (or you can make lobster) with a sauce of earthy fresh thyme, red wine, beef stock, shallots, oil and butter.
To get started, heat oil in a large skillet to medium-high heat. While the pan is heating up, season steaks with salt and pepper.
Place in searing hot pan with the thyme sprigs and allow to cook until there is a nice crust on the steak. Flip it over and cook another 3-4 minutes if your steaks are thin like those above. If they're thick, you will need to cook them for 6-8 minutes on each side. Remove the steaks from the pan and allow to rest.
Place remaining oil and shrimp in the same hot pan and cook for 30-60 seconds on each side until the shrimp start to curl in; remove from pan and set aside. Add minced shallots to the hot pan and saute for about 30 seconds.
Add red wine and let it thicken for a few minutes. Add beef broth and allow to reduce even more, stirring to scrape the bits from the steak off the bottom of the pan. Add butter and swirl or whisk until it has melted and emulsified, making a butter sauce. Taste and season with salt and pepper.
A great side dish is Parsnip, Yukon and Herb-Oil Mash. See that recipe below. And to plate your delicious dinner, just scoop a spoonful of mash in the center of your plate. Place the steak on one side of the mash, on an angle. Place shrimp on top, and spoon sauce over steak and shrimp.
Surf n Turf
With Red Wine Sauce
4-4 oz. sirloin
Sea salt and black pepper
¼ cup extra-virgin olive oil, divided
12 fresh thyme sprigs
12 large (16-20) shrimp, peeled and deveined
¼ cup shallots, minced
1 cup dry red wine
½ cup low-salt beef broth
1 ½ Tbsp. butter
- Rub steak with coarse salt and black pepper. Let steak stand at room temperature 30 minutes.
- Heat half the oil and thyme sprigs in medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness (3 to 4 minutes per side for medium-rare). Transfer steak to plate. Add remaining oil to skillet; add shrimp and sauté 1-2 minutes, until cooked. Remove from pan. Add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk or swirl in butter. Season sauce with coarse salt and pepper.
- Cut steak against grain into ½ inch- thick slices. Place on a bed of the parsnip/potato mash and top with shrimp and sauce.
Yield: 4 servings
Per Serving*: Calories 370, Total Fat 23g (Saturated 8g, Trans 0g), Cholesterol 105mg, Sodium 310mg, Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g), Protein 25g, Vitamin A 4%, Vitamin C 2%, Calcium 2%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Parsnip, Yukon & Herb-Oil Mash
½ cup good quality olive oil
4 whole peppercorns
2 dried bay leaves
2 large rosemary sprigs
1 cinnamon stick
1 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
1 lb. parsnips, peeled and cut into 1-inch pieces
1 ¼ tsp. sea salt
Pinch of ground nutmeg
- Bring olive oil, peppercorns, bay leaf, rosemary and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat and let stand, covered, until cool.
- Meanwhile, cook potatoes and parsnips in a large pot of salted water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt and nutmeg.
Yield: 10 servings
Per Serving*: Calories 170, Total Fat 11g (Saturated 1.5g, Trans 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 2g), Protein 2g, Vitamin A 0%, Vitamin C 25%, Calcium 2%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Mealtime Mentors are Registered Dietitian Nutritionists (RDN) with Festival Foods and are certified by the state of Wisconsin.