Surf & turf menu ideas

Updated July 18, 2017

Top-rated surf and turf recipes combine high-quality cuts of steak with freshly caught sea food. Common ingredients of the surf and turf recipe include fillet mignon, shrimp and lobster. The surf and turf entrée is often featured as one of the most expensive items on the menu. To save money, create your own surf and turn menu at home.

Shish Kebab Surf and Turf

For a twist on the conventional surf and turf recipe, headline your at-home menu with easy shish kebabs. Use about 0.454kg. of your favourite cut of steak as well as 18 raw shrimp. Cut the steak into small cubes and place them into a nonmetallic bowl. Marinate the steak using a mixture of oyster sauce, lemon juice and soy sauce. Peel and devein the shrimp before adding it to the marinating bowl. Thread the meat onto pre-soaked wooden skewers. Cook over hot coals for around 10 minutes.

Serve some garlic and rosemary mashed potatoes as a side dish. Remove the outer skin from two garlic cloves. Wrap the cloves in foil and bake in the oven at 177 degrees Cor 1 hour. Boil 0.907kg. of peeled Yukon gold potatoes and 1 cup of chopped onion in water for around 15 minutes. Drain the potatoes and onion. Squeeze in the garlic pulp and mash.

Surf and Turf Sandwich

For an easy variation of the recipe, impress your guests with a hearty surf and turf sandwich. Food Network star Paula Dean recommends using 170gr. of fillet mignon and one lobster tail. Season the fillet with ground black pepper, salt, garlic powder and rosemary leaves. Cook at 204 degrees C in the oven for around 15 minutes. Cook the lobster tail meat in a skillet over medium heat. Add garlic and butter. Chop the fillet and lobster together and place it on a toasted hoagie roll. Top the sandwich with lettuce, tomato and onion.

For a healthy side dish, charbroil some fresh asparagus. Marinate the asparagus with onion powder, minced garlic, salt and pepper. Set your oven to broil. Coat an oven pan with cooking spray. Place the marinated asparagus into pan. Sprinkle grated Parmesan cheese over the asparagus. Charbroil in the oven until the outer skin turns light brown. Turn the asparagus frequently using a fork.

Grilled Surf and Turf

In your food processor, blend one stick of butter, 1/4 cup olive oil, two sliced spring onions, four peeled garlic cloves, 1 tsp salt, 1 tsp cayenne pepper and 1/2 tsp black pepper. Spread the seasoned butter over 227gr. of New York strip steak and 284gr. of uncooked lobster tail. Cook the meat over hot coals. Flip the meat every 5 minutes until cooked. Melt the remaining butter for a dipping sauce. For a side dish, chop 0.454kg. of Yukon gold potatoes. Place potatoes in a non-stick oven pan. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes in the oven at 350 degrees.

Surf and Turf Soup

Cook 0.454 and 0.227kg. of fillet mignon in a heated skillet. Cut the fillet mignon into bite sized squares. In a large sauce pan, heat 1 tbs. of olive oil. Sauté 1 cup of chopped onion in the heated oil for a few minutes. Pour 907gr. of beef broth into the sauce pan. Add 1 can of tomato paste. Pour in 3 cups of water. Dice one fresh tomato and add it to the pan. Bring the soupy mixture to a boil. Pour in 0.454kg. of frozen shrimp. Allow the soup to simmer for one hour while stirring constantly. Add salt, pepper and garlic powder for flavour. Melt cheddar cheese on top of thick slices of french bread. Serve the cheese toast as a side for your surf and turf soup.

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About the Author

Philip Foster has been writing professionally since 2010. His work has been featured in the literary-arts magazine "The PEEL" and the weekly newspaper "The Mountain Xpress." Foster is an expert in various extreme sports. He cooked in a restaurant that offered organic and vegetarian cuisine for over three years. Foster received a Bachelor of Arts in creative writing from Appalachian State University.