Ultimate Surf & Turf Grill Board π₯©π€π₯
A luxurious combo of juicy steak, herbed shrimp, grilled veggies, and roasted cherry tomatoes β perfect for backyard BBQs or fancy feasts!
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Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4β6 π½οΈ
Calories: ~720 per serving βοΈ
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Ingredients π
For the Steak:
β’ 2 ribeye or NY strip steaks π₯©
β’ Salt & black pepper to taste
β’ 2 tbsp olive oil π«
β’ 2 cloves garlic, crushed
β’ 1 tbsp butter π§
For the Shrimp:
β’ 1 lb large shrimp, peeled & deveined π€
β’ 1 tbsp olive oil
β’ 1 tsp garlic powder
β’ 1 tsp smoked paprika
β’ 1 tbsp fresh parsley, chopped πΏ
β’ Juice of half a lemon π
Grilled Veggies:
β’ 1 bunch asparagus, trimmed
β’ 1 cup cherry tomatoes on the vine π
β’ 1 tbsp olive oil
β’ Salt & pepper
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Instructions π¨βπ³
1. Prep Steak:
β’ Season steak with salt and pepper. Let it sit for 15 mins.
β’ Grill or pan-sear over high heat for 3β4 mins each side (medium rare).
β’ Add garlic and butter during last minute, baste generously.
β’ Rest for 5β10 mins before slicing.
2. Grill the Shrimp:
β’ Toss shrimp in oil, garlic powder, paprika, and lemon juice.
β’ Grill on skewers or a pan for 2β3 mins per side until pink and opaque.
β’ Sprinkle with chopped parsley.
3. Grill the Veggies:
β’ Toss asparagus and tomatoes in olive oil, salt, and pepper.
β’ Grill asparagus for 5β6 mins; tomatoes until lightly blistered.
4. Assemble the Board:
β’ Slice steak and arrange on a wooden board.
β’ Place shrimp, grilled veggies, and tomatoes alongside.
β’ Garnish with herbs and lemon wedges for extra zing.
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Tips & Sides π‘
β’ Serve with garlic butter, chimichurri, or creamy horseradish sauce.
β’ Add grilled corn, crusty bread, or roasted potatoes for a full spread.
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Storage π§
β’ Store leftovers in the fridge for up to 3 days.
β’ Reheat steak gently to maintain juiciness.