Surf And Surf Recipe By Tasty

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SURF AND TURF STEAK ROLL UP RECIPE BY TASTY



Surf And Turf Steak Roll Up Recipe by Tasty image

Seared flank steak stuffed with sweet chunks of fresh lobster and topped with a buttery Parmesan cream sauce is undoubtedly a combination made in heaven. Make this when you really want to treat yourself to an indulgent dinner at home!

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons kosher salt, divided
3 lb lobster
4 oz cream cheese, room temperature
1 ½ teaspoons freshly ground black pepper
1 lb flank steak
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, finely chopped, plus more for garnish
toothpick

Steps:

  • Preheat the oven to 375°F (190°C)
  • Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
  • Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
  • Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
  • Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
  • Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
  • Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
  • Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
  • Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
  • Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
  • Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
  • Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
  • Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
  • Add the white wine and cook for 3 minutes, until reduced by half.
  • Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
  • Add the parsley and whisk to combine.
  • Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
  • Enjoy!

Nutrition Facts : Calories 889 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 92 grams, Sugar 3 grams

SURF AND TURF STIR-FRY RECIPE BY TASTY



Surf And Turf Stir-Fry Recipe by Tasty image

Here's what you need: O Organics garlic cloves, O Organics soy sauce, rice vinegar, Open Nature sirloin steak, canola oil, Open Nature shrimps, white onion, O Organics snap peas, kosher salt

Provided by Albertsons

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

3 O Organics garlic cloves, minced
⅓ cup O Organics soy sauce
2 tablespoons rice vinegar
½ lb Open Nature sirloin steak, sliced into strips
3 tablespoons canola oil, separated
10 Open Nature shrimps, peeled and deveined
½ white onion, thinly sliced
1 cup O Organics snap peas, sliced on the bias
1 teaspoon kosher salt

Steps:

  • In a medium bowl, stir together minced garlic, soy sauce, and rice vinegar. Add in steak and stir to coat. Let sit for at least ten minutes and then remove steak from marinade. Discard marinade.
  • Heat 1 tablespoon of canola oil in a large skillet on high until smoking hot. Carefully add steak and saute until cooked through, 3-4 minutes. Remove steak and set aside. Wipe the pan out and place back on the burner.
  • Heat 1 tablespoon oil on high, add shrimp and saute until cooked through, 2-3 minutes. Remove from pan and set aside shrimp with steak. Wipe the pan out again and place it back on the burner.
  • Heat 1 tablespoon oil on high and add in onion and snap peas. Saute until vegetables are crisp-tender, 4-5 minutes. Add shrimp and steak back in and toss to combine everything. Season with salt and toss again. Serve!
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 20 grams, Fat 36 grams, Fiber 2 grams, Protein 43 grams, Sugar 11 grams

SURF AND SURF RECIPE BY TASTY



Surf And Surf Recipe by Tasty image

Here's what you need: lobster tail, salmon fillet, large shallot, fresh thyme, blackened spice, fettuccine, heavy cream

Provided by Kristoffer Davis

Yield 1 serving

Number Of Ingredients 7

1 lobster tail
1 salmon fillet, 4 ounce (115 G)
1 large shallot
1 tablespoon fresh thyme
2 tablespoons blackened spice
1 oz fettuccine
3 cups heavy cream

Steps:

  • Cut the lobster tail down the top center and pull lobster meat from the shell. Place on a sheet pan.
  • Place salmon fillet on the same sheet pan, skin side-up. Place in a pre-heated, 350°F oven. Cook for 12-15 minutes until salmon is cooked through and lobster meat is opaque.
  • Mince the shallots and place in a sauce pan with thyme and blackened spices. Sweat for 5 minutes.
  • Add heavy cream and reduce.
  • In a different pot, boil the fettuccine according to package instructions until al dente.
  • Add the cooked pasta to the cream sauce, mix together, and plate.
  • Place the cooked salmon on top of the pasta, and place the lobster on top of the salmon.
  • Pour remaining sauce over the seafood and pasta and enjoy.

SURF AND TURF TACOS (TACOS MAR Y TIERRA) RECIPE BY TASTY



Surf And Turf Tacos (Tacos Mar Y Tierra) Recipe by Tasty image

Here's what you need: corn tortilla, beef skirt, shrimp, garlic, ground cumin, ground black pepper, mint, salt, annatto oil, salt, freshly ground black pepper, avocado, onion, tomato, jalapeño, fresh cilantro

Provided by Laura T Salgado Chavez

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

1 package corn tortilla
1 lb beef skirt, chopped
1 lb shrimp, deveined
10 cloves garlic, peeled
1 tablespoon ground cumin
2 tablespoons ground black pepper
4 tablespoons mint
salt, to taste
1 teaspoon annatto oil
salt, to taste
freshly ground black pepper, a dash
1 avocado, diced
½ onion, finely chopped
1 tomato, chopped
1 jalapeño, deseeded and chopped (if you don't like it to spicy remove the seeds)
1 teaspoon fresh cilantro, finely chopped

Steps:

  • In two separate bowls, combine seasonings for the meat (bowl 1) and shrimps (bowl 2). Then, add meat to bowl #1, shrimps to bowl #2, and marinate for 30 minutes. After marinating, sear meat in a cast-iron skillet on low heat, set aside, and saute the shrimps. Once done, set aside in a separate bowl.
  • Warm tortillas on a grill or nonstick skillet and place on plates.
  • In a separate bowl, combine ingredients for the guacamole and mix thoroughly, mashing the avocado until a spread forms.
  • Assemble tacos by dividing meat, shrimps, and guacamole among your corn tortillas.
  • Serve.

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