Smoky BBQ Street-Food Surf and Turf

Allergens

Shellfish (shrimp), Wheat (brioche bun)

Ingredients

• 1. 8 oz beef sirloin steak, cut into 1
• inch cubes 2. 8 large shrimp, peeled and deveined 3. 1 tbsp vegetable oil 4. 4 brioche buns, split in half 5. 1 cup barbecue sauce (store
• bought or homemade) 6. Salt and pepper, to taste 7. 1/2 cup coleslaw (store
• bought or homemade) 8. 1 tbsp butter, softened

Instructions

1. Preheat a grill or stovetop grill pan to medium high heat. Season the steak and shrimp cubes with salt and pepper.
2. Brush the brioche buns with butter and place them on the grill, toasting until golden brown. Remove from the grill and set aside.
3. In a bowl, toss the steak cubes in barbecue sauce to coat. Place the steak cubes on the grill and cook for 2 3 minutes per side or until desired doneness is reached. Remove from the grill and set aside.
4. Add the shrimp to the same bowl of barbecue sauce and toss to coat. Place the shrimp on the grill and cook for 1 2 minutes per side, or until pink and opaque. Remove from the grill and set aside.
5. To assemble, place the steak cubes and shrimp on the bottom half of each bun. Top with coleslaw and the top half of the bun.

Chef’s Insight

The key to perfect smoky flavors is grilling the buns first, which imparts a richer taste.

Notes

Use high-quality barbecue sauce for best results.