Surf and Turf

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Prep Time: 1 hour
Cook Time: 35 minutes
Servings: 2
Calories: 905kcal

Ingredients

Salad

  • 2 cups Spring Mix
  • 6 slices Cucumber
  • 2 tbsp Carrots peeled and shaved

Vinaigrette

  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Apple cider vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried oregano

French Fries

  • 2 medium Potatoes
  • 4 cups Canola oil or your preferred high smoke point frying oil
  • Salt to taste
  • 4 TBSP Ketchup

Surf and Turf

  • 8 oz Filet mignon sub sirloin steak
  • 1/2 TBSP Steak seasoning your desired steak seasoning rub
  • 2 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 6 jumbo Shrimp peeled and deveined
  • 1/2 tsp Lemon juice
  • 1/4 cup Heavy cream
  • 2 TBSP Butter
  • 1 TBSP Fresh parsley chopped
  • 2 slices Crusty bread toasted

Sparkling water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Cut the potatoes into 1/4-inch thick sticks. Place into a large bowl and cover completely with cold water for 20 minutes.
  • Prep the salad ingredients. Arrange the salad ingredients into a bowl.
  • Whisk together ingredients for the vinaigrette. Then set aside.
  • Drain the potatoes well and pat dry with a towel.
  • Blanch the fries:
    If using oven, heat the oven to 350°F (177°C). Place fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
    If using oil, heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • Season the steaks generously on both sides with steak seasoning and salt.
  • Heat the olive oil in a nonstick pan on medium heat. Add the garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper, and sauté for about 4 minutes, until the shrimp is no longer translucent. Remove the shrimp and set them aside.
  • Stir in the lemon juice, cream, and butter. Bring to a simmer until the sauce becomes a thick and smooth consistency. Remove from the heat and stir in the parsley and shrimp. Set aside
  • Preheat a cast iron skillet or heavy bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred lower the heat as needed so the steak cooks without burning the outside.
  • Continue cooking the steaks until they reach your desired temperature using a thermometer (see below). Set aside to rest while you fry the fries.
  • Fry the fries: Heat the oil to 375°F (190°C) in a dutch oven or deep fryer (or increase the heat if you blanched the fries in oil). Add the cooled fries to the oil in small batches and cook until crispy and golden brown (overcrowding the oil will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
  • Warm the shrimp on low heat as needed.
  • Dress the salad. Toast the bread.
  • Serve the steak with shrimp and garlic sauce, french fries, salad, and sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 905kcal | Carbohydrates: 48g | Protein: 30g | Fat: 67g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 913mg | Potassium: 735mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4114IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 6mg

Surf and Turf

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Servings 2
Calories 905 kcal

Ingredients
 
 

Salad

  • 2 cups Spring Mix
  • 6 slices Cucumber
  • 2 tbsp Carrots peeled and shaved

Vinaigrette

  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Apple cider vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried oregano

French Fries

  • 2 medium Potatoes
  • 4 cups Canola oil or your preferred high smoke point frying oil
  • Salt to taste
  • 4 TBSP Ketchup

Surf and Turf

  • 8 oz Filet mignon sub sirloin steak
  • 1/2 TBSP Steak seasoning your desired steak seasoning rub
  • 2 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 6 jumbo Shrimp peeled and deveined
  • 1/2 tsp Lemon juice
  • 1/4 cup Heavy cream
  • 2 TBSP Butter
  • 1 TBSP Fresh parsley chopped
  • 2 slices Crusty bread toasted

Sparkling water

  • 24 oz Sparkling water cold

Instructions
 

  • Cut the potatoes into 1/4-inch thick sticks. Place into a large bowl and cover completely with cold water for 20 minutes.
  • Prep the salad ingredients. Arrange the salad ingredients into a bowl.
  • Whisk together ingredients for the vinaigrette. Then set aside.
  • Drain the potatoes well and pat dry with a towel.
  • Blanch the fries:
    If using oven, heat the oven to 350°F (177°C). Place fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
    If using oil, heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • Season the steaks generously on both sides with steak seasoning and salt.
  • Heat the olive oil in a nonstick pan on medium heat. Add the garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper, and sauté for about 4 minutes, until the shrimp is no longer translucent. Remove the shrimp and set them aside.
  • Stir in the lemon juice, cream, and butter. Bring to a simmer until the sauce becomes a thick and smooth consistency. Remove from the heat and stir in the parsley and shrimp. Set aside
  • Preheat a cast iron skillet or heavy bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred lower the heat as needed so the steak cooks without burning the outside.
  • Continue cooking the steaks until they reach your desired temperature using a thermometer (see below). Set aside to rest while you fry the fries.
  • Fry the fries: Heat the oil to 375°F (190°C) in a dutch oven or deep fryer (or increase the heat if you blanched the fries in oil). Add the cooled fries to the oil in small batches and cook until crispy and golden brown (overcrowding the oil will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
  • Warm the shrimp on low heat as needed.
  • Dress the salad. Toast the bread.
  • Serve the steak with shrimp and garlic sauce, french fries, salad, and sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 905kcalCarbohydrates: 48gProtein: 30gFat: 67gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 30gTrans Fat: 0.5gCholesterol: 143mgSodium: 913mgPotassium: 735mgFiber: 2gSugar: 11gVitamin A: 4114IUVitamin C: 17mgCalcium: 125mgIron: 6mg
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