Surf and Turf

Prep Time 30

Cook Time 35

Servings

Calories 905kcal

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

US Customary - Metric

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