Ingredients
Salad
- 2 cups Spring Mix
- 6 slices Cucumber
- 2 TBSP Carrots peeled and shaved
- 4 Grape tomatoes halved
- 1/4 cup Red onion shaved
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 tsp Apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Seasoning
- Salt to taste
- Black pepper to taste
Surf and Turf
- 8 oz New York strip steak sub your desired cut of steak
- 1/2 TBSP Steak seasoning your desired steak seasoning rub
- 2 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 8 Shrimp peeled and deveined
- 1/2 tsp Lemon juice
- 2 TBSP Butter
- 1 TBSP Fresh tarragon chopped
- 1/2 cup Beef broth
- 2 slices Crusty bread toasted
Noodles
- 3 oz Egg noodles
- 2 TBSP Butter
Sparkling water with lime
- 24 oz Sparkling water cold
- 2 wedges Lime
Instructions
- Prep the ingredients per the instructions above.
- Arrange the salad ingredients in a bowl.
- Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Then set aside.
- 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 the lemon juice and butter into the pan. Remove from the heat and stir in the tarragon and shrimp. Set aside
- Bring a pot of salted water to a boil. Cook the noodles according to the directions on the package. Once tender, drain well. Toss with butter and season with salt and pepper to taste.
- In the meantime, preheat a cast iron skillet or heavy bottom sauté 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, cooking the steaks until they reach your desired temperature using a thermometer (see below). Remove from the pan and set aside to rest for 5 minutes before slicing against the grain.
- Deglaze the pan with broth, scraping up the bits on the bottom of the pan.
- Warm the shrimp on low heat as needed.
- Dress the salad. Toast the bread, spread with butter if desired.
- Serve the steak drizzled with pan jus, shrimp and garlic sauce, noodles, salad, bread, and sparkling water with lime.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120°F (46 - 48°C)
- Medium Rare: 125 - 130°F (51 - 54°C)
- Medium: 135 - 140°F (57 - 60°C)
- Medium Well: 145 - 150°F (62 - 65°C)
- Well Done: 160°F (71°C)
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
Ingredients
Salad
- 2 cups Spring Mix
- 6 slices Cucumber
- 2 TBSP Carrots peeled and shaved
- 4 Grape tomatoes halved
- 1/4 cup Red onion shaved
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 tsp Apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp Dried oregano
Seasoning
- Salt to taste
- Black pepper to taste
Surf and Turf
- 8 oz New York strip steak sub your desired cut of steak
- 1/2 TBSP Steak seasoning your desired steak seasoning rub
- 2 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 8 Shrimp peeled and deveined
- 1/2 tsp Lemon juice
- 2 TBSP Butter
- 1 TBSP Fresh tarragon chopped
- 1/2 cup Beef broth
- 2 slices Crusty bread toasted
Noodles
- 3 oz Egg noodles
- 2 TBSP Butter
Sparkling water with lime
- 24 oz Sparkling water cold
- 2 wedges Lime
Instructions
- Prep the ingredients per the instructions above.
- Arrange the salad ingredients in a bowl.
- Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Then set aside.
- 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 the lemon juice and butter into the pan. Remove from the heat and stir in the tarragon and shrimp. Set aside
- Bring a pot of salted water to a boil. Cook the noodles according to the directions on the package. Once tender, drain well. Toss with butter and season with salt and pepper to taste.
- In the meantime, preheat a cast iron skillet or heavy bottom sauté 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, cooking the steaks until they reach your desired temperature using a thermometer (see below). Remove from the pan and set aside to rest for 5 minutes before slicing against the grain.
- Deglaze the pan with broth, scraping up the bits on the bottom of the pan.
- Warm the shrimp on low heat as needed.
- Dress the salad. Toast the bread, spread with butter if desired.
- Serve the steak drizzled with pan jus, shrimp and garlic sauce, noodles, salad, bread, and sparkling water with lime.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120°F (46 - 48°C)
- Medium Rare: 125 - 130°F (51 - 54°C)
- Medium: 135 - 140°F (57 - 60°C)
- Medium Well: 145 - 150°F (62 - 65°C)
- Well Done: 160°F (71°C)
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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