Surf and Turf Sandwich
If you are looking for an amazing meal, this Surf and Turf Sandwich is it! We had all the ingredients for this entire recipe delivered straight to my door using Kroger Delivery. This is HUGE for someone with a busy schedule like myself. I need food to look good and fresh for my business, but going to the grocery store everyday to ensure the freshest/prettiest ingredients isn’t always possible. Kroger Delivery utilizes professional drivers with refrigerated trucks to keep all the meat and other ingredients fresh. This recipe calls for some grilled steaks,shrimp and a creamy parmesan sauce that we’ll cook right over the coals. Then, all we have to do is start building the sandwich. Why You’ll Love This Surf and Turf Sandwich Have you ever felt frustrated looking at a menu because you can’t decide between steak and seafood? If you’re a steak connoisseur or a lobster roll fan, this menu hack is the perfect solution for you! Not only is it a tasty addition to your daily diet, but it really packs a punch. The heaviness of the steak mixed with the light seafood flavor, the acidic fried shallots, and creamy parmesan sauce is an amazing blend that can satisfy any palate and fill any stomach. Let’s get cooking! Surf and Turf Sandwich Ingredients This recipe is pretty straightforward, but it does have a lot of moving parts. So if you’re planning to make it for guests, I’d recommend doing a practice run on your own the first time. It only takes 30 minutes of prep and 1 hour of cook time to serve 4! For the steak, you’ll need 2-3 ribeye steaks, kosher salt, black pepper, garlic powder and canola oil as needed. You’ll also need 2 lbs of shrimp (no tails), Cajun seasoning, garlic bread (2 slices of bread per person), and chopped chives. Oh – and don’t forget the shallots and beef tallow to make the fried shallot topping. A small, but crucial part of our sandwich. For other fun sandwich recipes, check out my Birria Grilled Cheese Sandwiches, Californian Steak Sandwich and BBQ Steak Sandwich. Finally, you’ll make a homemade cream sauce out of heavy cream, chicken stock, minced garlic, parmesan cheese, unsalted butter, and lemon juice (optional). How to Make a Surf and Turf Sandwich The Prep Work Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic. Add some oil to your shrimp and generously season with cajun rub. Preheat your grill to high heat (about 400F) for direct grilling. Add a large skillet 2 minutes before cooking to preheat. Shallots, Surf and Turf for our Sandwich Add enough oil to the hot pan to be 1” high and heat up until it’s 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes, or until they’re golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried shallots out and pat dry. Set aside until serving. Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull them off and let them rest for 10 minutes. Add a skillet to the grill with oil. Wait until it’s very hot (about 400F) then add your shrimp to cook for 2-3 minutes. Once done, pull off, keep shrimp warm and clean out the skillet. Now, onto the sauce for our Surf and Turf Sandwich. For more surf and turf, check out my Surf and Turf Jalapeño Poppers, Surf and Turf Pinwheels and Surf and Turf Butter Burger. The Sauce and Serving Add the cast iron skillet back to the fire with a little oil and cook your minced garlic at medium heat for 2 minutes or until browned. Next, add your butter, chicken stock, heavy cream and parmesan cheese. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, pull off and keep warm. Toast up the garlic bread over the fire, slice up your steaks and begin building your Surf and Turf Sandwich. Start with your bottom bun, cream sauce, sliced steak, shallots, shrimp, more cream sauce and chopped chives with the top bun. Squeeze on some lemon juice if you’d like. Serve and enjoy! More Sandwich Recipes! Add flavor to everything you’re cooking shop over the fire spice lines Steak: ▢ 2-3 Ribeyes▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed▢ Garlic Bread for sandwich▢ Chopped Chives garnish ▢ 2-3 Ribeyes ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed ▢ Garlic Bread for sandwich ▢ Chopped Chives garnish Shrimp: ▢ 2 lbs of Shrimp no tails▢ 2 tbsp Cajun Seasoning▢ Canola Oil as needed ▢ 2 lbs of Shrimp no tails ▢ 2 tbsp Cajun Seasoning ▢ Canola Oil as needed Fried Shallots: ▢ 2 cups Chopped Shallots▢ 2 cups Beef Tallow ▢ 2 cups Chopped Shallots ▢ 2 cups Beef Tallow Cream Sauce: ▢ ½ cup Heavy Cream▢ ¼ cup Chicken Stock▢ 3 tbsp Minced Garlic▢ 2.5 tbsp Parmesan Cheese▢ 2 tbsp Unsalted Butter ▢ ½ cup Heavy Cream ▢ ¼ cup Chicken Stock ▢ 3 tbsp Minced Garlic ▢ 2.5 tbsp Parmesan Cheese ▢ 2 tbsp Unsalted Butter Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic. Add some oil to your shrimp and generously season with cajun rub.Preheat your grill to high heat (about 400F) for direct grilling. Add a skillet 2 minutes before cooking to preheat.Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried shallots out and pat dry. Set aside until serving.Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes.Add a skillet to the grill with oil. Wait until it’s very hot (about 400F) then add your shrimp to cook for 2-3 minutes. Once done, pull off, keep shrimp warm and clean out the skillet.Add the cast iron skillet back to the fire with a little oil and cook your minced garlic for 2 minutes or until browned. Next, add your butter, chicken stock, heavy cream and parmesan cheese. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, pull off and keep warm.Toast up the garlic bread over the fire, slice up your steaks and begin building the sandwich. Start with your bottom bun, cream sauce, sliced steak, shallots, shrimp, more cream sauce and chopped chives with the top bun. Serve and enjoy! Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic. Add some oil to your shrimp and generously season with cajun rub. Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic. Add some oil to your shrimp and generously season with cajun rub. Preheat your grill to high heat (about 400F) for direct grilling. Add a skillet 2 minutes before cooking to preheat. Preheat your grill to high heat (about 400F) for direct grilling. Add a skillet 2 minutes before cooking to preheat. Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried shallots out and pat dry. Set aside until serving. Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried shallots out and pat dry. Set aside until serving. Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Add a skillet to the grill with oil. Wait until it’s very hot (about 400F) then add your shrimp to cook for 2-3 minutes. Once done, pull off, keep shrimp warm and clean out the skillet. Add a skillet to the grill with oil. Wait until it’s very hot (about 400F) then add your shrimp to cook for 2-3 minutes. Once done, pull off, keep shrimp warm and clean out the skillet. Add the cast iron skillet back to the fire with a little oil and cook your minced garlic for 2 minutes or until browned. Next, add your butter, chicken stock, heavy cream and parmesan cheese. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, pull off and keep warm. Add the cast iron skillet back to the fire with a little oil and cook your minced garlic for 2 minutes or until browned. Next, add your butter, chicken stock, heavy cream and parmesan cheese. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, pull off and keep warm. Toast up the garlic bread over the fire, slice up your steaks and begin building the sandwich. Start with your bottom bun, cream sauce, sliced steak, shallots, shrimp, more cream sauce and chopped chives with the top bun. Serve and enjoy! Toast up the garlic bread over the fire, slice up your steaks and begin building the sandwich. Start with your bottom bun, cream sauce, sliced steak, shallots, shrimp, more cream sauce and chopped chives with the top bun. Serve and enjoy! Calories: 1653kcal | Carbohydrates: 28g | Protein: 75g | Fat: 144g | Saturated Fat: 107g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 485mg | Sodium: 3044mg | Potassium: 1503mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2396IU | Vitamin C: 12mg | Calcium: 288mg | Iron: 6mg Categorized as:Beef Recipes, Dinner Recipes, Dinner Recipes, app, Fish & Seafood Recipes, Grill Recipes, Homemade Sauce Recipes, Lunch Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!