Grilled Surf & Turf
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from September 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Summer 2019.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN
Grilled Creole Surf and Turf Kabobs
Yields: 4 Servings
Ingredients
Eight 8 to 10 inch wood skewers, soaked in water
20 pieces U 16-20 shrimp, preferably domestic
Smokey Chermoula, recipe follows
Two 8-ounce strip steaks
Mambo Marinated Vegetables, recipe follows
2 lemons, cut in half
Fresh herbs, such as flat leaf parsley or cilantro, for garnish
Method
Peel and devein shrimp, leaving tails on. Place in bowl and toss with 1 tablespoon Smokey Chermoula (recipe follows).
Skewer shrimp (5 per skewer) and lay flat on one end of a foil lined tray. Wrap skewer ends with aluminum foil.
Trim any excess fat from strip steaks. Cut each steak lengthwise into 2 long strips and then cut across each piece 4 times making five equal-sized chunks from each long strip.
Place steak in bowl and toss with 2 tablespoons Smokey Chermoula.
Skewer 5 chunks of steak uniformly, touching but not tightly packed onto skewer (to allow heat to get in between chunks).
Lay flat on opposite end of tray from shrimp; wrap skewer ends with aluminum foil.
Remove peppers from marinade – place on fire skin side down until charred, flip and char on the other side.
Place onions and mushrooms on the hot spot of the grill. Get color and pull over to side for more indirect heat.
Place the zucchini and scallions on grill, with the white part of scallions in the hottest part. Get color and move to side with other vegetables (stacking vegetables) to finish cooking.
Sprinkle Creole Kitchen on beef skewers; add the skewers to right or left part of the grill. Grill 1 1/2 minutes on each side and roll to the next side, basting with additional Smokey Chermoula and caramelizing as you go. Repeat two more times until all sides are caramelized and somewhat firm to the touch. Pull over to the indirect side of the grill to rest while cooking shrimp skewers.
Brush grill and spritz with oil. Sprinkle Creole Kitchen on shrimp skewers; add skewers to the grill. Grill 1 1/2 minutes on one side and flip, brush with more Smokey Chermoula. Flip again, and do a final brush with Smokey Chermoula.
Grill lemon halves.
To plate, place grilled vegetables on dish and top with a skewer of shrimp and a skewer of steak. Garnish with grilled lemon and fresh herbs, and serve with a side of Smokey Chermoula in a small bowl or ramekin for dipping.
Smokey Chermoula
Ingredients
8 large garlic cloves, minced
1 cup fresh parsley, chopped
1 cup fresh cilantro leaves, chopped
5 tablespoons P.S. Flavor!™ Smokey Southern
1/3 cup fresh lemon juice
1/2 tablespoon P.S. Flavor!™ Creole Kitchen
1 tablespoon P.S. Flavor!™ Mambo Italiano
1/3 cup extra virgin olive oil
Method
Using a food processor, mix all ingredients until combined.
Makes 1 1/4 cups; refrigerate excess in glass jar.
Mambo Marinated Vegetables
Ingredients
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon P.S. Flavor!™ Creole Kitchen
1 tablespoon P.S. Flavor!™ Mambo Italiano
2 teaspoons minced garlic
Zest and juice of one large lemon
1 red onion, thick sliced rounds
1 red pepper, cut into 4 slabs, and then cut in half to make fat “fingers”
1 yellow pepper, cut into 4 slabs, and then cut in half to make fat “fingers”
2 portobello mushrooms, stemmed and dark part of gills scraped
1 zucchini, cut lengthwise into long quarters
4 whole scallions
Method
Make marinade by whisking together vinegar, olive oil, seasoning blends, garlic, and lemon.
Toss vegetables in marinade and let sit for 20 minutes to 24 hours. If longer than 2 hours, refrigerate covered.
Grocery List
MEAT AND SEAFOOD 1 to 1 1/4 pounds U 16-20 shrimp (at least 20 pieces), preferably domestic
Two 8-ounce strip steaks
PRODUCE 6 large lemons
1 large bulb garlic
1 bunch flat leaf parsley
1 bunch cilantro
1 red onion
1 red pepper
1 yellow pepper
2 portobello mushrooms
1 zucchini
4 whole scallions
MISCELLANEOUS
8-10 inch wood skewers
Wine, if desired
CHECK YOUR PANTRY FOR Extra virgin olive oil
Balsamic vinegar
Aluminum foil
P.S. FLAVOR!™ SPICES Creole Kitchen
Prep Sheet
EQUIPMENT Cutting board
Chef’s knife
Measuring cups and spoons
2 large bowls
1 small bowl
Food processor or blender
1 or 2 sheet pans
Basting brush
Spritzer bottle
Grilling tongs
Meat thermometer
Tasting spoons
Plates or platters for serving
4 small dipping bowls or ramekins
PRE-PREPPED INGREDIENTS Eight 8 to 10 inch wood skewers, soaked in water
8 large garlic cloves, minced
2 teaspoons minced garlic
2 lemons, cut in half
1/3 cup fresh lemon juice
Zest and juice of 1 large lemon
1 cup fresh parsley, chopped
1 cup fresh cilantro leaves,chopped
1 red onion, sliced into rounds
1 red pepper, cut into 4 slabs, and then cut in half to make fat “fingers”
1 yellow pepper, cut into 4 slabs, and then cut in half to make fat “fingers”
2 portobello mushrooms, stemmed and dark part of gills scraped
1 zucchini, cut lengthwiseinto long quarters
4 whole scallions
INGREDIENTS TO HAVE READY 20 pieces U 16-20 shrimp, peeled and deveined
Two 8-ounce strip steaks
1 1/2 tablespoons P.S. Flavor!™ Creole Kitchen
5 tablespoons P.S. Flavor!™ Smokey Southern
2 tablespoons P.S. Flavor!™ Mambo Italiano
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Fresh herbs, such as flat leaf parsley or cilantro for garnish
Wine of chioce
Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!