Surf & Turf

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Last week was my birthday and since large gatherings are a bit restricted these days, my co-workers were kind enough to send me some very nice cuts of filet mignon in place of their presence. Wanting to do something special, I ultimately decided on a surf and turf after seeing some very nice fresh shrimp on sale at the grocery store. There are plenty of ways you can approach surf and turf but after spotting an unused can of chipotle peppers in adobo sauce in my cabinet, I set a work on creating a spin suited towards the Mexican half of my heritage. Thankfully, I was not disappointed.

For perfect consistency each time, please buy a digital thermometer. Actually, please buy a digital thermometer in general. You can find them online for less than $15 and it is one item that I promise will vastly improve your cooking quality at home.

INGREDIENTS

STEAK (Comfortably serves 2 or more):

  • 2 cuts of filet mignon (or whichever cut of steak you like best)

  • 2 large cloves of roasted garlic

  • 2 chipotles in adobo sauce (with more sauce to taste)

  • 1 TBS cumin

  • ½ TBS mustard powder

  • 1 TBS coriander

  • 1 TBS salt

  • 1 TBS black bepper

  • Juice from 1 lime

  • ½ cup olive oil

  • Butter (for basting)

SHRIMP:

  • ½ lb medium-large shrimp, peeled and deveined

  • 4 large cloves of roasted garlic

  • 1 cup olive oil

  • Juice from 1 lime

  • 2 chipotles in adobo sauce

  • 1 tsp salt

  • Cilantro, chopped (for garnish)

STEAK DONENESS TEMPERATURE:

  • Rare - 125°-130°

  • Medium Rare - 135°

  • Medium - 145°

  • Medium Well - 150°

  • Well Done - why?

GO FOR IT

SURF & TURF:

  1. In a food processor, combine all ingredients listed for the steak aside from the actual steaks and butter, and puree into a paste or rub

  2. Rub steaks with mixture and let marinate at least half an hour while you work on the shrimp (FYI - you will want to scrape off any excess before placing on the skillet or grill or you won’t get a good char)

  3. Clean food processor and add all ingredients listed for shrimp (except for the actual shrimp) and puree into a marinate

  4. Marinate shrimp for at least 15 minutes

  5. Heat a little bit of olive oil in a large cast iron pan over high heat until the pan is very hot (you can also do all of this on a grill)

  6. Place steak and shrimp in pan and cook and sear until done, flipping once throughout (about 3 to 4 minutes per side for shrimp - and about the same for the steak depending on thickness - use a digital thermometer for best accuracy and cook to about 5 degrees less than desired finish)

  7. If you are using cast iron, you should note that once you flip everything during cooking, you can add 2-4 TBS of butter to the pan to baste everything as you finish

  8. Remove from heat and allow everything to rest before slicing and serving

  9. Sprinkle with cilantro for garnish and enjoy

NOTES:

Filet Mignons will cook quicker than fattier cuts of steak so be sure to watch the thermometer carefully if that is the cut you are using.

You also do not have to use roasted garlic but if you do, I think it adds some depth to the flavor here. You can roast garlic but either cooking the cloves with the skin on on a cast iron skillet until the skin is slightly blackened, or by cutting off the top part of an entire head of garlic and placing in the oven for half an hour wrapped in foil.

Also, please devein your shrimp. It’s very easy to do once you remove the shell. Too many people I know don’t and if you don’t then you’re just eating shrimp feces and nobody wants that.