Argentinian Surf and TurfSteven Raichlen
Argentinian Surf and Turf
- 1 pound skirt steak
- 1 pound shrimp, peeled and deveined
- 2 medium zucchinis
- 2 medium yellow squash
- 4 portabella mushroom caps
- 1 lemon
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for garnish
For the Skirt Steak Marinade:
- 1/4 cup lime juice
- 1/4 cup pineapple juice
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper, to taste
1: In a bowl, prepare the skirt steak marinade by combining lime juice, pineapple juice, vegetable oil, soy sauce, red wine vinegar, Worcestershire sauce, chopped garlic cloves, kosher salt, and black pepper.
2: Place the skirt steak in a plastic bag and pour the marinade over it. Seal the bag and refrigerate for a few hours.
3: Prepare the chimichurri sauce according to your preferred recipe, or refer to the provided resources.
4: Slice the zucchinis and yellow squash lengthwise to maximize grilling surface area. Trim and cut the portabella mushroom caps into thick slices.
5: Insert the FlavrQ Grid in your gas grill, place the grates back in place, and spoon wood chips over the grid.
6: Preheat the grill until the FlavrQ wood chips are hot and the grill is ready for cooking.
7: Remove the skirt steak from the marinade and pat it dry with a paper towel. Skewer the shrimp with flat metal skewers and season them with sea salt and black pepper.
8: Grill the zucchinis, yellow squash, and mushrooms on high heat, flipping them until they develop a nice char on both sides.
9: Squeeze the juice of a grilled lemon over the vegetables and sprinkle grated Parmesan cheese and fresh basil leaves for added flavor.
10: Cook the skirt steak for approximately 1 minute per side, giving it a quarter turn in between for beautiful grill marks. Remove the steak and let it rest on a wire rack.
11: Grill the shrimp for about a minute per side until cooked through.
12: Slice the skirt steak against the grain into thin strips and serve it alongside the grilled shrimp and vegetables.
13: Drizzle the chimichurri sauce over the steak and shrimp for an authentic Argentinian touch.
14: Serve the Argentinian surf and turf with salt-crusted potatoes or your favorite side dishes, and enjoy the flavors of a delicious grilling adventure!
Note: Adjust cooking times based on your grill’s heat and desired doneness of the steak and shrimp.