Spicy Surf And Turf Recipes

SPICY SURF-AND-TURF

Steps:

• Prepare a grill or grill pan to medium-high heat.
• Sprinkle the chicken, flank steak and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
• Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter with the chicken.
• Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
• Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
• Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the tomatoes, garlic and onions. Cook until the onions are golden, about 8 minutes. Add the oregano, cumin, bouillon, sugar and chiles. Stir until fragrant, about 2 minutes. Add 1 cup water to the saucepan and bring to a boil. Reduce the heat to medium low and simmer until the chiles are soft, 2 minutes. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water and blend until smooth. Strain the sauce into a medium bowl.
• Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer until slightly thickened, about 2 minutes. Season the sauce with salt and pepper.
• Preheat the oven to 350 degrees F.
• Place 2 molcajetes (see Cook's Note) in the oven and heat them for 10 minutes (or use 2 small to medium cast-iron skillets). Using oven mitts, remove them from the oven and carefully transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
• Bring the sauce to a boil. Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken and steak strips, shrimp, scallions and cheese slices around the edges of the heated molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.

SPICY SURF-N-TURF TRIO

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side.
• Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate.
• Sauce:
• In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste.
• Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos.

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.