SURF AND TURF FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 45m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
CAJUN SURF AND TURF PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook the fettucine according to the package instructions, then drain and set aside.
- Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
- Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
- Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
- Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
- Garnish the skillet with the scallions and parsley, then serve and enjoy.
SPICY SURF-AND-TURF
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
TURF 'N' SURF WITH PESTO SAUCE PASTA
Three ingredients are all you need to whip up this speedy dessert from Vicki Vermillion of Carrollton, Texas. You can vary the recipe by using other fruit flavors.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small skillet over medium-high heat, cook steak in 1 tablespoon oil for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing. , In the same skillet over medium heat, cook shrimp for 1 minute on each side. Stir in the garlic, lemon juice and zest; cook 2-3 minutes longer or until shrimp turn pink. , In a food processor, combine the parsley, basil, green onions, broth and remaining oil. Cover and process until blended. Drain fettuccine; toss with pesto sauce. Divide between two plates. Serve with beef and shrimp. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 543 calories, Fat 22g fat (5g saturated fat), Cholesterol 177mg cholesterol, Sodium 296mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 4g fiber), Protein 41g protein.
SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE
Here's a perfect date-night surf-and-turf menu you can cook together. We like scallops for the "surf" element instead of the usual lobster; they're a cinch to cook up if you use a hot pan with very little fat. We add well-seasoned steaks given a fast sear for juiciness and topped with a versatile, savory mushroom sauce. Asparagus makes the perfect quick-and-elegant side.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 26
Steps:
- For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
- Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
- Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
- Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
- For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
- Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
- For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
- Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
- For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
- Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
- To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.
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SPICY SURF AND TURF PASTA | CARNALDISH
From carnaldish.com
Reviews 2Category PastaServings 4Estimated Reading Time 6 mins
- Season the steaks generously with kosher salt and black pepper, making sure to get the sides of each steak as well. Let rest at room temperature for at least 30 minutes, and up to 2 hours.
- In a large pot, bring 4 quarts of water to a boil. When it starts to boil, add about 1 tablespoon of flaky kosher salt. If using a finer salt, only add 2 teaspoons. Reason being, we’re going to add some of this starchy pasta water to our dish later, so we don’t want it to be super salty. Add the pasta, careful not to break it. Gently coax it into the water as it softens to ensure it’s covered completely. Toss the pasta so it doesn’t stick together and boil for just 6 minutes. After 6 minutes, drain the pasta in a colander and rinse it well with COLD water to stop it from cooking any further. Set aside.
- In a large nonstick or cast-iron skillet, set over medium-high heat (closer to high-heat). Add about 1 to 2 tablespoons of oil and carefully coat the bottom of the skillet. When you start to see wisps of smoke, add the seasoned steaks, spacing them at least 2 inches apart. Make sure each steak has proper contact with the bottom of the skillet. Leave them alone and let them sear for about 3 to 4 minutes on the first side, depending on the thickness. You’ll know it’s ready to flip when you see a gorgeous crust on the seared side. Cook the steaks on the other side for about a minute, then add the butter, thyme, garlic, and rosemary. As the butter melts, carefully tilt the skillet towards you allowing it to pool at the bottom. Use a large spoon to scoop and pour the browned butter over the steaks, repeatedly for about a minute or two. Turn the heat off, place the cooked steaks on a plate, and pour the hot browned butter on top. Tent with foil and set aside.
- Leave the browned bits from the steak in the skillet, and set it over medium heat. Add the onion, sweet bell pepper, and half of the fresno chile. Add a good drizzle of olive oil, season with flaky kosher salt, black pepper, crushed red pepper flakes, and dried dill. Stir, scraping up the browned bits of steak, and cook the veggies until they’re softened — about 5 minutes. If they’re browning too quickly, reduce the heat. Once all of the delicious steak bits are scraped up and the veggies have softened, stir in the minced garlic. Add the picked over claw crabmeat, and stir until it’s evenly incorporated. Continue cooking until the crab has absorbed a good bit of the fat and juices, stirring as needed. Then, deglaze the skillet with the white wine. Scrape up any bits from the bottom of the pan, add the granulated garlic, granulated onion, lemon pepper, and cayenne. Cook until most of the wine has evaporated — about 2 to 3 minutes. Pour in the heavy cream and stir. Add the par-cooked pas
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