THE MEAT: Start with quality ribeye and some fresh shrimp and you can’t go wrong. Of course, you could do a strip steak or a filet, or even a sirloin, but for our money nothing beats a thick-cut ribeye on the grill.
THE METHOD: The beauty of this recipe lies in the timing. When you put the steaks on the grill, put the broccolini in the oven. You’re going to cook the shrimp skewers during the last 3 minutes the steak is on the grill, and while you let the meat rest you can give the broccolini a char over the coals. It’s quick, easy, and the timing makes it so everything is ready to eat at the same time.
THE MEAL: Just follow our recipe and add two things to the table: The first is good butter for the top of the steaks (that’s what steakhouses do and it’s why you think their steak is better than what you cook at home). Second, add a bottle of red wine and a couple of glasses. While you may not be a revolutionary for preparing surf and turf, you’re still a hero.
Grilled Surf and Turf
2 ribeye steaks, about a pound each
12 jumbo shrimp
Cover the steaks in olive oil, salt, pepper and a little bit of your favorite steak rub. Cover the shrimp in olive oil, salt and pepper (if using wood skewers, soak them in water first). Cover the broccolini in olive oil, salt and pepper.
Prepare your grill for direct grilling and preheat your oven to 350ºF.
Spread the broccolini out on a sheet pan and put it in the preheated oven. Then go outside and grill the steaks directly over the fire.
Cook the steaks for 6 minutes per side, a total of 12 minutes for medium-rare. Then move them off the fire and place the shrimp directly over the fire. Cook the shrimp, turning often, for about three minutes, until charred. Remove the shrimp and steak to a plate or platter, cover with tin foil and set aside.
Remove the broccolini from the oven and place directly over the grill fire. Cook for 3-5 minutes, or until they have some noticeable black charring. Remove from the grill and add some lemon zest and a drizzle of olive oil.