SURF AND TURF ORIGIN RECIPES

Steps:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Steps:

• With a tip of a sharp knife, pierce holes in a flank steak. Mix the ingredients for the beef rub in a small bowl and massage the rub into the meat. Wrap the steak in plastic foil and leave to marinate in a refrigerator for 2-8 hours.
• Make the shrimp sauce. Rehydrate the ancho chilies in some boiled water for 10 minutes. Puree them with garlic, oregano, paprika, ground pepper, cumin, cinnamon, and ketchup in a food blender. If the sauce is too thick, add some water.
• Preheat the grill and cook the steak for 3-4 minutes on each side, until well seared. If you use a meat thermometer, the temperature should read 140°F. Cover the meat with foil and let it rest for 15 minutes.
• Meanwhile, peel and devein the shrimps and thread them on 4 soaked wooden skewers, so each skewer contains 3 shrimps. Brush the shrimps with sauce and grill them for about 6 minutes, turning every 1-2 minutes.
• Cut the steak into slices, arrange the skewered shrimps on the side, and serve.