Best Surf And Turf With Warm Mushroom Salad Recipes

GRILLED SURF AND TURF SALAD

Steps:

• Make the dressing: Puree the vinegar, mustard, garlic, anchovies and 2 tablespoons water in a blender until smooth. With the machine running, gradually add the olive oil and puree until smooth. Season the steak with salt and pepper and coat with ¼ cup of the dressing. Cover and refrigerate at least 1 hour or up to 8 hours. Refrigerate the remaining dressing until ready to serve.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until just slightly tender, 8 to 10 minutes. Drain and transfer to a medium bowl.
• Preheat a grill to medium high. Drizzle the potatoes with olive oil and season with salt and pepper; toss. Put the shrimp in a separate bowl; drizzle with olive oil, season with salt and pepper and toss to coat. Grill the steak until well marked, 5 to 7 minutes per side for medium rare; transfer to a cutting board. Meanwhile, grill the potatoes until well marked, about 3 minutes per side; transfer to a plate. Grill the shrimp until well marked and just cooked through, 2 to 3 minutes per side; remove to the plate.
• Combine the spinach, watercress, frisee and chives on a platter. Drizzle with some of the remaining dressing, season with salt and pepper and toss. Thinly slice the steak. Arrange the shrimp, potatoes and steak in rows over the greens. Drizzle with the remaining dressing.

SURF AND TURF SALAD

Steps:

• Mix all marinade ingredients together in dish you will be marinating steak inches Make sure you taste before adding raw steak and season to your liking.Marinade steak at least four hours.
• Broil steak 3-4 inches from element for 6-8 minutes per side or until desired doneness. While steak is cooking combine all your vegetables and imitation crab in a big bowl.
• Remove from oven and let rest 5 minutes. Cut steak on diaganol into this strips. Arrange on top of salad.
• Top with your favourite fat free salad dressing. I use Kraft fat free Ranch.

SURF AND TURF SALAD

Steps:

• Preheat tabletop grill, grill pan, or outdoor grill to high.
• Combine first 10 ingredients in a shallow dish. Coat flank steak in mixture and reserve 10 to 15 minutes.
• Trim ends and 1 inch of tops off of the scallions. Drizzle extra-virgin olive oil over both the scallions and the shrimp and season with salt, pepper, and red pepper flakes. Grill scallions and shrimp 2 minutes on each side. Then remove and reserve.
• Place meat on grill pan and cook 3 to 4 minutes on each side. Remove meat and let juices settle, about 5 minutes.
• Combine greens and onions and parsley leaves on a large platter or individual plates. Cut scallions into 1-inch pieces, scatter over greens, and then evenly distribute the grilled shrimp over the greens.
• Mix the lemon juice, tomato paste, and Worcestershire in a small bowl and whisk in the extra-virgin olive oil. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thinly against the grain on an angle with a sharp knife and arrange it over the salad.

SURF AND TURF IN HERBED RED WINE SAUCE WITH BUTTERY MUSHROOMS AND CREAMY LEEKS

Steps:

• For the sauce:
• Heat the olive oil in a large skillet over medium-low heat. Add the shallots and garlic to the pan and sweat them for 1 minute. Throw in the thyme, marjoram, bay leaf, cloves, and juniper berry and sweat for 1 minute. Add the red wine and let the mixture simmer until the wine is mostly cooked off and the sauce starts to thicken slightly, about 20 to 25 minutes. Stir in 1/2 cup of the demi glace, cook for 1 minute, then taste. If the sauce needs a little more richness, add more demi glace until it tastes evenly rich and smooth. Stir in the butter until it is just melted. Taste the sauce again and season with salt, and pepper, if necessary.
• For the steak and turf:
• Preheat the oven to 400 degrees F. Preheat a grill or cast iron pan over high heat.
• Remove the steak from the refrigerator 30 minutes before cooking so the meat is at room temperature. This helps the meat to cook evenly. Coat the steak in 2 tablespoons olive oil. Season the steak with salt, and pepper. Sear the steak on both sides, about 2 minutes per side, until browned. Transfer the steak to the oven for 10 to 12 minutes. Remove from the oven and let rest before slicing. While the steak is in the oven, season the fish well with salt and pepper. Wrap thin slices of potato around each piece of fish, overlapping slightly. Do this with each slice overlapping the last by 1/4-inch until the fish is wrapped. Heat a nonstick pan over medium heat and add 1 tablespoon olive oil. Season the potato-wrapped fish with salt and pepper and add the fish to the pan with the potato overlap facing down. This will help seal the potatoes on the fish. Cook each side until the potato is crispy and fish is cooked through. Transfer the cooked fish to a paper towel. Keep warm.
• For the mushrooms:
• Melt 1 tablespoon butter in a large skillet over medium heat. Add the corn to the pan and cook until lightly browned. Remove the corn from the pan to a bowl. Add another 1 tablespoon of butter and then stir in the shallots. Cook the shallots until softened, about 5 minutes. Remove the shallots to the bowl with the corn. Add in the remaining 2 tablespoons butter and raise the heat to medium-high. Add the mushrooms and cook until they start to brown, but are still firm. Add the sherry vinegar and stir. Simmer until reduced down and almost cooked out. Add the corn and shallots back into the pan. Stir to combine. Season the mushrooms with salt and pepper. Keep warm.
• For the leeks:
• In a large, deep saute pan over medium heat, melt the butter. Add the leeks and shallots and sweat the leeks and shallots for 3 minutes, stirring occasionally. Season the mixture with salt and pepper. Add the wine and bring to a simmer and let the wine cook all the way down until it is almost cooked out. Add the stock and repeat the reduction process. Add the cream and reduce the heat to medium-low and let simmer until the leeks and shallots are tender and the sauce begins to thicken. Season the mixture with salt, and pepper again, if needed.
• To plate:
• Slice the steak into thin slices. Make a bed of mushrooms on each plate. Top with slices of steak and a piece of fish. Spoon the leeks on the side. Top the steak and fish with the red wine sauce.

SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE

Steps:

• For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
• Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
• Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
• Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
• For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
• Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
• For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
• Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
• For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
• Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
• To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.