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Surf and Turf

Surf and Turf
Yields
4 servings

Create your own Steakhouse at home! Vary the flavours of the compound butter to whatever suits your tastes by changing up the herbs and aromatics.

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ingredients

Lime and Coriander Compound Bu

½–pound
unsalted butter, room temperature (227 g)
1
clove garlic, minced
1
tsp to 2 tsp. tequila (optional) (5 ml)
Zest of 1 lime
Salt and freshly cracked pepper, to taste
1
Tbsp to 2 tbsp. chopped fresh coriander (15 to 30 ml)

Shrimp

2
Tbsp olive oil (30 ml)
1
lb(s) tiger shrimp, medium size, peeled and deveined (454 g)
tsp ground cumin (1 ml)
Pinch of cayenne (optional)
Coarse salt and freshly cracked black pepper, to taste

Steak

4 6
oz rib eye steaks, about 1-inch thick (each 168 g)
1
to 2 tbsp. olive oil, for brushing on steaks (optional)
Coarse salt and freshly cracked pepper, to taste
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directions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, (or alternatively in a bowl with an electric mixer), whip butter on medium speed until light and fluffy, about 2 minutes. Scrape down sides so butter is evenly whipped. Add garlic, tequila, lime zest, salt, pepper and coriander. Beat until mixture is smooth and fluffy, another 3 to 4 minutes. On large piece of plastic wrap, spread compound butter in a log shape with a rubber spatula. Roll butter in tightly in plastic wrap, twisting the ends of plastic wrap to seal. Refrigerate or freeze until thoroughly chilled and hard. Slice into ¼-inch coins. Freeze leftover butter and serve with fish or veggies too. Serve over steaks while still hot so butter melts and oozes and creates a sauce.

Step 2

In a bowl, toss the shrimp with cumin, cayenne, salt and pepper. Heat the oil in a large sauté pan over high heat. Add shrimp and sauté until shrimp are just cooked through, about 3 to 4 minutes.

Step 3

Preheat grill on high.

Step 4

Brush the steaks with the olive oil and season with salt and pepper. Grill the steaks over medium high heat for 3 to 4 minutes per side until medium rare or temperature cooked to your doneness. Serve the steaks with lime and coriander compound butter and shrimp.

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