7 Oz Surf And Turf Recipe

Prepare steak

Remove the 7 oz sirloin from the refrigerator 20–30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with 1 1/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and cook steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs olive oil and swirl. Place the steak in the pan and sear undisturbed for 3 minutes to develop a brown crust. Flip the steak and add 1 tbs unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the steak (baste) while cooking another 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time 1–2 minutes for rarer or more done. Remove steak to a cutting board and tent loosely with foil; let rest 5–7 minutes before serving.

Cook shrimp

While the steak rests, wipe the skillet lightly to remove excess fond, then return to medium heat. Add 2 tbs unsalted butter. When butter is foaming, add the 6 large shrimp in a single layer. Season with 1/4 tsp salt and 1/4 tsp pepper. Sear shrimp 1–1.5 minutes per side until pink and opaque. Push shrimp to one side of the pan.

Garlic butter sauce

To the pan, add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Spoon pan butter and garlic over the shrimp. Add 1 tsp fresh lemon juice and 1 tbs chopped parsley, toss shrimp to coat and heat through (about 15 seconds). Remove shrimp to rest briefly on a warm plate; reserve garlic butter in pan to finish vegetables if desired.

Cook potatoes

Place the cubed russet potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 12–15 minutes (potato pieces should be easily pierced with a fork). Drain thoroughly.

Mash and finish

Return potatoes to the hot pot off the heat for 1 minute to dry. Heat 1/2 cup whole milk with 2 tbs unsalted butter until warm (do not boil). Mash the potatoes with a potato masher or ricer until smooth. Gradually stir in warm milk and butter mixture until creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste and keep warm while finishing other components.

Cook vegetables

While shrimp or steak are finishing, blanch or sauté the market vegetables. For blanching: bring a pot of salted water to a boil, add vegetables and cook 1–2 minutes for asparagus/tips and 2–3 minutes for broccoli/carrots until crisp-tender; immediately plunge into ice water to stop cooking, then drain and toss with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. For sautéing: heat a small skillet over medium-high, add 1 tsp olive oil, add vegetables and sauté 3–5 minutes until tender-crisp, season with salt and pepper.

Slice the rested sirloin against the grain into 3–4 slices. Spoon mashed potatoes onto the plate, place steak slices leaning against the potatoes, and top steak with the buttery garlic shrimp (arrange shrimp on top or beside steak). Add the market vegetables to the side. Spoon any reserved garlic butter from the pan over the shrimp and steak for extra gloss and flavor.

Garnish the mashed potatoes and steak with chopped chives or parsley (1 tsp) and serve with a lemon wedge on the side for squeezing. Serve immediately.