Smoky Street-Food Surf & Turf

Allergens

Shellfish, Dairy

Ingredients

• 1. 4 (6
• ounce) beef tenderloin steaks, about 1 inch thick 2. 1 pound large shrimp, peeled and deveined 3. 1 cup unsalted butter, softened 4. 2 tablespoons fresh parsley, finely chopped 5. 2 tablespoons fresh cilantro, finely chopped 6. 1 tablespoon garlic, minced 7. 1 teaspoon red pepper flakes 8. Salt and pepper, to taste 9. Olive oil, for brushing

Instructions

1. In a small bowl, mix together the softened butter, parsley, cilantro, garlic, and red pepper flakes. Season with salt and pepper. Divide the mixture into four portions and shape each portion into a log shape. Wrap in plastic wrap and refrigerate until firm.
2. Season the steaks and shrimp generously with salt and pepper on both sides. Preheat your grill to medium high heat, about 400°F.
3. Brush the grates of the grill with olive oil. Place the steaks and shrimp onto the grill. Cook the steak for 5 minutes per side, adding a portion of herb butter on top during the last minute of cooking.
4. Add the shrimp to the grill, cook for 2 3 minutes per side until they turn pink and opaque. Remove from the grill and let them rest.
5. Allow the steaks to rest for a few minutes before slicing and serving alongside the grilled shrimp.

Chef’s Insight

The key to perfect grilling is to let the meat and shrimp rest after cooking to lock in the juices.

Notes

Allow the butter to soften at room temperature before mixing the herbs for easier blending.