Surf and Turf Recipe
6 Oz Rib Eye Steak
1 Heirloom Tomato
4 Oz Fingerling Potato
3 Gulf Prawns, (16-20 count), peeled and devined
1/2 Oz Upland Cress
1 1/2 Oz Peppercorn Demi (glaze sauce)
2 Tbs Extra Virgin Olive Oil
Fresh Ground Black Pepper, to taste
San Luis Sliced Sourdough Bread, toasted
Lightly coat the Steak with Olive Oil and sprinkle with Salt and Pepper.. Set aside. Lightly coat the Prawns with Olive Oil and sprinkle with Salt and Pepper. Place the Fingerling Potatoes in a bowl and lightly coat with Olive Oil, Salt, and Pepper. Toss and place on a sheet pan. Bake in a 350 degree for 20 minutes. Remove and cool let cool. Slice the Tomato thinly and arrange slices in a circular pattern around the plate. Sprinkle the Tomato with Salt and Pepper and drizzle with Olive Oil.
On a very hot grill, place the Rib Eye Steak and sear one side for 2 minutes, then move the steak 90 degrees to get a cross hatch pattern on the Steak and cook for another 2 minutes. Turn the Steak over and do the same for the other side and cook until desired temperature is achieved.
Place a saute pan over the flame to heat. Add the Potatoes warm thoroughly hot. Place the Potatoes in the center of the plate inside of the Tomato circle. Place the Shrimp on the grill and cook for 1 minute on one side then turn over to cook for 1 minute on the other side. Cook until done.
Heat the sauce in a pan and bring to a boil. Set the Rib Eye steak over the Potatoes and coat the Steak with the sauce. Place the Shrimp ontop of the Steak and garnish with Upland Cress.
Wrap a loaf of Sourdough bread, or any other desired bread, in aluminum foil. Place in a 350 degree oven for 5 minutes until hot. Slice and serve immediately.