Garlic Splashed Surf & Turf Grill


Serves 4

  • 4 steaks, strip loin or ribeye
  • 12 large shrimp, peeled & deveined
  •  1 red bell pepper, seeded, cut into thin strips
  • 1 small onion cut into thin strips
  • 1 bunch arugula, optional
  • vegetable oil or any oil with a high smoke point
  • ¾ of a bottle The Garlic Box Garlicky Steak Splash
  • a cast iron skillet or grill basket for the shrimp & veggies

Take steaks out of the fridge and place on a shallow platter or casserole dish.  Squirt both sides of each of the steaks with Garlic Steak Splash (just a squirt will do).  Lightly cover and set aside on your kitchen counter for up to 30 mins.  

Place the shrimp, bell pepper, onion, and a couple squirts of Garlic Steak Splash in a bowl.  Toss to coat and set aside.

Preheat grill to medium-high.  Take a cloth or rag (not paper towel)  and lightly wipe the grate and the grill basket or skillet with oil to keep foods from sticking.  Oven mitts are helpful.  If using a skillet for the shrimp, place on the grill to one side, so that it can heat up. 

Place the steaks on the grill and cook for 3 to 5 minutes on one side.  Flip and continue to cook to your desired doneness, about 3 to 5 mintues more for medium rare, depending on thickness.  Remove the steaks to a clean platter and tent with foil to rest.

Add shrimp and vegetables to the grill basket or skillet.  Grill, turning often like you would stir-fry.  Cook until the shrimp are cooked but not tough and the veggies are softened.  Add another squirt of Garlic Steak Splash just before removing the shrimp and veggies.

Transfer the steaks to individual plates.  Mound arugula on top of the steaks, and spoon equal portions of the shrimp and veggies on top of the arugula.

Alternately, you can serve the shrimp and veggies on the side without the arugula.  Roasted, mashed, or baked potatoes prepared ahead of time would be a nice accompaniment.

More recipes from The Garlic Box, makers of field to fork gourmet products featuring Ontario grown garlic

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