🥩🍤 Grilled Tomahawk Steak and Garlic Herb Shrimp with Mashed Potatoes, Grilled Corn, and Collard Greens 🥔🌽🥬
This dish is a Southern-inspired surf-and-turf feast featuring a juicy grilled tomahawk steak, garlic herb shrimp, and a fresh chimichurri sauce, paired with creamy mashed potatoes, grilled corn, and tender collard greens.
🔥 Southern Surf-and-Turf Delight
🛒 Ingredients (Serves 4)
For the Tomahawk Steak and Shrimp:
1 tomahawk steak (about 2-3 lbs, bone-in ribeye)
1 lb large shrimp, peeled and deveined
2 tbsp olive oil (divided)
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper, to taste
4 cloves garlic, minced
2 tbsp butter
Fresh parsley, chopped (for garnish)
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
2 tbsp red wine vinegar
1 tsp red pepper flakes
Salt & black pepper, to taste
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt & black pepper, to taste
For the Grilled Corn:
4 ears of corn, husked
2 tbsp butter, melted
Salt & black pepper, to taste
For the Collard Greens:
1 lb collard greens, washed and chopped
1 small onion, diced
2 cloves garlic, minced
1 smoked turkey neck or ham hock
2 cups chicken broth
1 tbsp apple cider vinegar
Salt & black pepper, to taste
🔪 Prep the Ingredients
Prep the Tomahawk Steak and Shrimp:
Pat the steak dry. Rub with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Let it sit at room temperature for 30 minutes. Toss the shrimp with 1 tbsp olive oil, salt, and pepper.
Make the Chimichurri Sauce:
In a bowl, mix chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Set aside to let the flavors meld.
Prep the Mashed Potatoes:
Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, then mash with heavy cream, butter, salt, and pepper until creamy. Keep warm.
Prep the Grilled Corn:
Brush the corn with melted butter, season with salt and pepper, and set aside for grilling.
Make the Collard Greens:
In a large pot, sauté onion and garlic in a bit of oil until soft. Add the smoked turkey neck or ham hock, collard greens, chicken broth, vinegar, salt, and pepper. Simmer on low for 1–1.5 hours until tender.
🔥 Grill Time!
Preheat your grill to medium-high heat (about 400°F / 200°C).
Grill the tomahawk steak for 5-7 minutes per side for medium-rare (internal temperature 135°F / 57°C), or longer if desired. Let it rest for 10 minutes before slicing.
While the steak rests, grill the corn for 8-10 minutes, turning occasionally, until charred and tender.
In a skillet on the grill or stovetop, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
🍴 Serve It Like This:
On a large platter, arrange the sliced tomahawk steak and garlic herb shrimp.
Drizzle both with chimichurri sauce and garnish with parsley.
Add a portion of creamy mashed potatoes, a piece of grilled corn, and a serving of collard greens on the side.
Pair with a glass of iced tea or a bold red wine 🍷🍹
🔥 Pro Tips:
Let the steak come to room temperature before grilling for even cooking.
For extra flavor, add a splash of liquid smoke to the collard greens.
Rest the steak to keep it juicy—don’t skip this step!
Enjoy guys!