8 surf and turf recipes | Living the Country Life
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8 surf and turf recipes

Treat that special someone to a gourmet dinner cooked right at home! Mix and match these steak and seafood recipes to create the perfect meal.
  • Steak au Poivre

    A simple rich sauce using whipping cream and broth makes this peppery steak recipe perfect for special occasions or entertaining. Since it comes together in only 30 minutes, though, you can make it any day.
    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Drunken shrimp and scallop skewers

    In Mexico, they call the dish borracho, or drunken, because of the tequila in the recipe. Don't worry, though, the flavor will stick around and be the feature of the marinade while the alcohol burns off on the grill. 

    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Mesquite Skirt Steak with Corn and Potato Salad

    Smoke Intensity: Moderate

    Prep 30 minutes

    Cook 12 to 16 minutes

    Mesquite Skirt Steak

    2 Tbsp. extra virgin olive oil

    2 Tbsp. fresh lime juice

    2 Tbsp. pure chili powder

    2 tsp. ground cumin

    1 tsp. minced garlic

    1 tsp. kosher salt

    1 3/4 lbs. skirt or flank steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat (if too large for your grill, cut into 12-inch sections)

    Corn and Red Potato Salad

    1 lb. very small red potatoes, scrubbed

    2 ears fresh corn, husked

    1 ripe Hass avocado, diced

    4 medium radishes, thinly sliced

    2 scallions (white and light green parts only), thinly sliced

    1/4 cup finely chopped fresh cilantro leaves

    2 Tbsp. fresh lime juice

    1 canned chipotle chile peper in adobo sauce, minced

    1 garlic clove, minced

    1/2 cup extra virgin olive oil

    Kosher salt

    Ground black pepper

    1 large handful (1 to 1 1/2 cups) mesquite wood chips, soaked in water at least 30 minutes

    Flour tortillas (optional)

    1. For Mesquite Skirt Steak in a small bowl whisk together all ingredients but steak. Spread paste on both sides of steak. Set aside at room temperature for 15 to 30 minutes before cooking. 

    2. For Corn and Red Potato Salad in a medium saucepan cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.

    3. Preheat gas or charcoal grill for two-zone fire over high heat (450° to 500°F) as directed on previous slide. 

    4. Brush the cooking grate clean. Cook the corn directly over coals or burners, with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes, turning often. Remove from the grill and set aside. When corn is cool enough to handle, cut kernels from cobs. Add to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro. 

    5. In a small bowl whisk together lime juice, minced chile pepper, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine. Season with salt and pepper. Refrigerate while cooking the steaks. 

    6. Meanwhile drain and add wood chips to charcoal or to gas grill. Cook the steaks over direct high heat (for flank steak use medium) with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare (8 to 10 minutes for flank steak), turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. 

    7. Cut the steaks across the grain into 1/2 inch slices. Serve immediately with the salad and warm tortillas, if desired. Makes 4 servings.

    Per serving 503 cal., 34 g fat, 85 mg chol., 667 mg sodium, 24 g carbs, 5 g fiber, 30 g pro.

    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Creole Crab Cakes

    Ground red pepper gives these appetizer crab cakes a bit of kick. Enjoy them as an appetizer or main course. They're also great in sandwiches or on top of a salad!
    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Grilled flank steak with triple dipping sauce

    Serve grilled marinated steak kabobs on beds of greens with herbs and dipping sauces: salsa-sour cream, honey-mustard-yogurt, and horseradish-mayo. Invite guests to help themselves to the flavorful variety.
    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Skewered shrimp panzanella

    Vinaigrette coated vegetables and toasty bread complement grilled shrimp perfectly in this dish. Try out this recipe on a crowd because it can easily serve up to 10 people. 

    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Spinach-stuffed flank steak

    Spirals of lean flank steak combine with a luscious filling of spinach, dried tomatoes, Parmesan, and fresh basil to create this satisfying, 213 calorie dish. 

    Date Published: January 30, 2015
    Date Updated: January 31, 2019
  • Gluten-free fried shrimp with dipping sauces

    Make homemade tartar sauce and cocktail sauce to go with this tasty fried shrimp!

    Date Published: January 30, 2015
    Date Updated: January 31, 2019

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