My surf and turf was inspired by a recipe in one of my latest cookbooks entitled Barbecue, by Stéphane Reynaud.. (Info in this post.)
It’s skewered beef and shrimp in a very interesting marinade. At least, it is very unique to me. The photo in his cookbook came out much better than what my skewers look like, but then, he probably had a food stylist! But it’s this photo that intrigued me about the recipe in the first place. In fact, it’s the first recipe I’m using from his book.
I made three times as much marinade as his recipe called for, because I felt it was necessary. And I also had to make a substitution because I don’t know what “meat extract” is. His “note” claims that Bovril is a good meal extract. What? It sounds interesting, but I’ve never come across it before. So I used demi-glace.
So I’ll never really know what his actual kabobs tasted like, but I can assure you that these, using “my” recipe, came out fabulous. Read ahead and check out this marinade. It’s very interesting!
Surf and Turf
1 pound beef tenderloin or flank or skirt steak*
1 pound shrimp
3 tablespoons olive oil
3 tablespoons ketchup, yep, that’s right**
1 teaspoon beef demi glace
3 cloves garlic, peeled
Coarsely ground pepper
Slice your beef of choice into approximately 1″ pieces only about 1/4″ thin. Then slice the shrimp in half lengthwise. Place both proteins in a medium bowl.
To make the marinade, combine the olive oil, ketchup, demi glace and garlic in a small blender.
Blend until fairly smooth, then pour over the meat and shrimp. It becomes very orange after blending.
Toss together gently until evenly distributed, then cover and chill in the refrigerator overnight.
I love the fresh garlic in this marinade.
Start your grill of choice. I’m using the electric one because the cooking time is so short. I cooked each kabob about 2 minutes on each of four “sides” at 400 degrees.
Then I turned off the heat, put the cover on, and let them cook for another 2 minutes. They really smelled good while they were grilling!
After a little rest, I served the surf and turf with some sautéed greens and steamed corn on the cob. Delicious.
* I used beef tenderloin because I had an odd-shaped end left over. But flank or skirt steak would both work well because there’s very little cooking involved. You want the meat to take as long (or as little) time to cook as the shrimp.
** Even though I’ve been making my own ketchup, I used commercial ketchup to more closely mimic the author’s recipe.