To say that the weather here in New England throughout the month of July (so far) has been unpredictable and not particularly ideal would be a understatement. Non-stop rain, flash flooding, tornado watches/warnings- it’s been a bit of a mess, and the sporadic days of uninterrupted sunshine are something to be cherished, savored and enjoyed to the fullest.
That being said, when we had one of those precious, few-and-far-between days last week- I took the opportunity to facilitate a quick grilling session in order to prepare/serve a classic ‘Surf n’ Turf’ combination- grilled and seasoned ribeye steak and shrimp!
And it took just under a half hour to do- making this recipe perfect for cookouts where inclement weather is on the horizon (but hasn’t quite started yet!) or where you’ve got to serve a few people in a limited amount of time!
WHAT YOU’LL NEED:
8 SERVINGS:
- 3 tablespoons Extra Virgin Olive Oil, divided
- 2 USDA Choice Black Angus Ribeye Steaks
- 1 pack (about 16) shrimp, thawed and peeled with tails intact
- 3 tablespoons garlic and herb seasoning, divided
- Salt and pepper to taste
- Your choice of sides (vegetable, pasta salad, beans, etc.)
WHAT YOU’LL DO:
1. Brush each steak with ½ tablespoon olive oil and rub with 1 tablespoon garlic and herb seasoning, on both sides. Season with salt and pepper. Set aside.
2. In a mixing bowl, toss together shrimp with 1 tablespoon olive oil and remaining tablespoon seasoning. Season with salt and pepper and toss shrimp once more.
3. Heat grill or grill pan over high heat and brush with ½ tablespoon olive oil. Place steaks on grill and sear steaks for about 4 minutes. Flip each steak and grill for an additional 3 to 4 minutes for medium rare or 5 to 6 minutes for medium. Remove steak from heat and set aside onto a cutting board. Allow steaks to rest for 5 to 7 minutes.
4. Brush remaining ½ tablespoon olive oil onto grill and add shrimp. Grill shrimp for 3 to 4 minutes. Flip shrimp and continue to grill for an additional 3 to 4 minutes. Remove from heat and transfer to a serving platter.
5. Slice steak into ½ inch strips, transfer to serving platter with the grilled shrimp and serve with your choice of prepared sides.
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This serving included mini ears of buttered corn on the cob and chilled macaroni salad (not pictured-) and it was savory, juicy and absolutely delicious! I always forget how much I enjoy steak until I’m actually having one- and now I’m falling down the grilling rabbit hole of other dishes I can prepare this Summer- assuming the weather gets better and I can actually grill some more without interruption!
And you know I’ll be sharing more of those other recipes right here on the blog when they happen!
xo
Coffee & Chiffon 