Desi Surf and Turf
Now here is a keeper of a recipe to impress the meat and seafood lovers in your foodie circle. Juicy steak seasoned with garam masala, seared + basted in ghee, simmered in vegetable stock until tender, thinly sliced and rested over fried shrimp delicately seasoned with Tandoori Masala. And as if that wasn't tempting enough, a generous drizzling of a creamy sauce whipped up using pan drippings, lots of fresh garlic, butter, flour, cream, parsley and a squeeze of lemon juice-the perfect finishing touch to an already complete combination!
Servings: 5
Ingredients
For Meat
- 2 sirloin steaks *lightly pounded with kitchen mallet to tenderize
- 1 tbsp Canola oil
- 1 tbsp ghee *unsalted
- 1 tbsp butter
- 1 tsp Kosher salt
- ½ tsp black pepper
- ½ tsp chili powder
- 1 tsp garam masala powder
- ½ cup vegetable stock
For Shrimp
- 24 oz shrimp *peeled and deveined
- 4 tbsp Canola oil *to fry shrimp in two batches
- 2 tbsp butter *unsalted
- 2 tsp Tandoori masala *I used Rajah brand
- 1 tsp garam masala
- ½ tsp garlic powder
For Sauce
- reserved vegetable stock mixture *strained, discard solids
- 5 cloves garlic *sliced
- 1 tbsp flour
- 1 tbsp butter *unsalted
- ½ cup cream
- ½ lemon *freshly squeezed
- 3 tbsp parsley *chopped
Instructions
For Meat
- Bring steaks to room temperature. Rinse and lightly pound steaks using kitchen mallet (to tenderize). Then pat dry steaks using paper towels. In a small mixing bowl, make a dry rub by combining spices (Kosher salt, black pepper, chili powder and garam masala powder). Generously sprinkle both sides of each steak with spice mix and massage evenly. I gently pound the steaks with a kitchen mallet after coating both sides with spice mixture.
- Heat cast iron skillet on medium high heat. Add Canola oil + ghee to skillet and let melt. Place steaks in hot skillet and sear for 3 minutes, undisturbed. Carefully flip steaks, add butter (½ tbsp slab on each steak), and once butter melts, baste steaks and continue to sear other side for 3 minutes, undisturbed. Once steaks are seared on both sides, flip steaks again, add vegetable stock, turn heat to medium low, cover skillet and cook steaks to desired degree of doneness, until tender (160-165 degrees Fahrenheit for well done), covered, flipping once in between.
For Shrimp
- While steaks are cooking, rinse and pat dry peeled, deveined shrimp. Combine spices (Tandoori masala, garam masala and garlic powder) and evenly sprinkle spice mixture on shrimp and mix to coat all shrimp with spices. Set aside and let marinate for at least 25-30 minutes.
- Once steaks are cooked, turn off heat, remove steaks from skillet and cover loosely with aluminum foil tent. Let steaks rest. Carefully pour remaining juices in skillet through a sieve into a cup, discard solids, and set liquid aside for later use.
- Wipe skillet with paper towel, heat on medium high heat. Add 2 tbsp Canola oil and 1 tbsp butter. Turn heat to medium and sear shrimp for 3-4 minutes on each side and then remove shrimp from skillet onto a plate. Fry shrimp in two batches so as not to overcrowd skillet (once your remove first batch, add some more butter + Canola oil to fry second batch). Remove shrimp onto a plate and completely wipe skillet clean with a paper towel.
For Sauce
- In cleaned skillet, add reserved, strained vegetable stock mixture and bring to a boil (medium high heat). Then turn heat to medium low, add sliced garlic cloves and cook for 3 minutes, stirring as needed, until aromatic and garlic is softened. Now turn heat to low, add butter + flour and stir constantly and cook for 3-4 minutes until thickened. Add cream, whisk well and break up any lumps, continue to stir and cook for 2-3 minutes. Now add lemon juice and chopped parsley, mix to combine and continue to cook for a final 1-2 minutes until smooth and flour is cooked through.
- Fabulous Desi Surf and Turf is now ready to serve. Over pasta, rice, stuffed in wraps or just as is, a delicacy indeed. Enjoy! Nosh Farma'iye.