The Surf and Turf is a meeting of two worlds: the land and the sea. With this striking combo we thought it was fitting to feature it for Valentine’s as a couple is a meeting of two minds and hearts focused on one goal. This dish is beautiful in appearance and delicious in flavor! I’ve swapped the lobster tail for salmon for a lighter flavor with the same meaty texture.
- 3 thick petite steaks cut into halves
- Black pepper
- Fresh parsley (sprigs of curly and Italian parsley) minced
- 2 stem of fresh rosemary minced
- 1 tablespoon olive oil
- 4 medium cloves of garlic minced
- 2 tablespoons of melted butter for cooking
- Mix all ingredients together in a bowl and marinate for a minimum of an hour in the refrigerator or use immediately.
- Place sauté pan on low heat until butter bubbles. Place 2 pieces of steak into the pan and let cook for 2 minutes on each side for rare, 4 for medium rare, etc. You can cook the steak to your prefer temperature.
- There will be butter gravy in the pan that can be used to top the steak. Serve immediately and enjoy!
- 08 – 1lb fresh salmon filet
- 2 tblsp. Salted butter
- Black pepper
¼ stick of melted butter
1 tablespoon freshly squeezed lemon juice
2 teaspoon fresh parsley, chopped
Dash of salt
- Remove the skin from the salmon and season with salt and black pepper.
- Place butter into a medium heated pan and let cook for 3- 4 minutes on each side. Remove salmon from pan.
- Combine ingredients for the butter sauce and place into the pan for 2 – 4 minutes. Place butter sauce on cooked salmon.
For surf and turf recipe, place salmon on top of or on the side of the steak and serve with a lemon wedge. Do you prefer salmon or lobster with your steak?