This surf and turf is simple, yet absolutely mouthwatering. The few ingredients compliment it wonderfully, rather than competing with it. It only takes a half hour to make, at most, but is an impressive plate that really says “I love you.” If you are looking for something to make your special someone, or for something you can make together, this is a fun, easy, and rewarding meal fit for a king.
If you’re intimidated by the grill, don’t own a Traeger (you should fix that), or otherwise don’t want to grill these…All of these steps can be done in a pan.
My favorite romantic meal
This recipe is actually my husband’s, and I am the lucky lady who gets it made for me on special occasions. With Valentine’s day around the corner, and with it being my birthday today, it’s the perfect time to get and share his recipe. I loved the excuse to eat it again. So delicious.
As always, you can use the “Jump to Recipe” button above to skip right to the printable recipe.
Preparing the Meat
Bringing the steak to room temperature ensures that they will be able to cook evenly. This is important with steak, if you want to get it to a perfect level of doneness, such as medium rare (which is what I would absolutely recommend.)
Sprinkle each steak with a little salt and pepper, and then sprinkle a pinch of garlic powder over that. Let them sit out for about 20 minutes before cooking.
Preparing the Shrimp
The best way to do shrimp on the Traeger or grill is to put them on skewers. That way they won’t fall in between the grates, and they are easy to flip from one side to the other.
You can use metal skewers or soaked wood skewers. If you use metal, don’t forget they will be hot. That should be common sense, but I was lacking it one day and grabbed the hot metal skewers. Hard to enjoy your food while you’re crying, so be careful.
1 lb of shrimp should be about 4 skewers, so 2 each. My picture has more because we had to feed the kids too. We have often pushed our own romantic dinner back until after bedtime, by just snacking while we fed them, but we ate nice and early today so I could get good pictures of our food for you.
Steak first, then Shrimp
It’s important for the steak to rest before you cut into it. This makes it perfect to pull it from the grill first, and then put the shrimp on. The steak should rest about 5 minutes, and the shrimp is going to take 6, so it’s a perfect couple.
You’re going to brush that garlic and dill butter all over the shrimp, and then brush it again in a few minutes when you flip it. Just paint it right on.
Pull them off very carefully when they’re finished.
This Surf and Turf is done with minimal ingredients, that work just perfectly to bring out the natural deliciousness of the steak and shrimp.
- 2 New York Steaks
- 1 lb Shrimp (41/50) peeled, deveined, with tail removed
- 1 pinch garlic powder
- 1 cube butter
- 6 cloves garlic fine chopped
- 1 tbsp fresh dill chopped
Sprinkle each piece of meat with salt, pepper, and a pinch of garlic powder, and allow to sit out to get to room temperature
Heat Traeger to high (recommended), or heat grill to high heat.
Slide shrimp onto the skewers (picture shows a larger batch)
Place steak on grill and cook:
Traeger--6 minutes per side for medium rare
Grill--5 minutes one side, and 3-5 on the other side for medium rare.
Melt butter and garlic in a bowl for the shrimp, and add fresh dill.
Remove steaks before they reach your desired level of doneness (they will continue to cook). Wrap them in aluminum foil and let rest.
Place shrimp skewers on the grill and brush with half of the garlic, butter, dill mixture
Cook shrimp (on direct heat if on grill) for 3 minutes per side, re-basting it with more garlic butter when upon turning.
Remove from grill or Traeger carefully (metal skewers will be hot).
Plate and serve (I recommend a fresh salad and some mashed potatoes).