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How To make Festive Citrus Sirloin Strips
1 1/2 lb Beef top sirloin steak,1"
Thick 5 md Mushrooms,thinly sliced
1 Red onion,sliced and
Separated into rings 1 pk Romaine lettuce leaves,torn
MARINADE:
1/4 c Fresh lemon juice (about 2
Lemons) 1/2 c Orange juice
1/4 c Red wine vinegar
1 cl Garlic,minced
1 tb Honey
3 tb Light olive oil
1/4 ts Ground white pepper
1/4 ts Salt
1/2 ts Thyme
GARNISH:
1 Artichoke, orange and lemon
Slices Trim excess fat from beef. In shallow dish,combine marinade ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss with vegetables.Add beef,turning once to coat.Cover;marinate in refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from marinade.Place in shallow baking pan.Pour any leftover marinade onto beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and mushrooms.Arrange serving platter with lettuce leaves.Carve steak diagonally into thin slices;fan onto lettuce leaves.Place onion rings and mushrooms along and over beef slices.Pour any remaining marinade ( from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it,forming a flower effect.Makes 6 servings.
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Garlic Butter Steak And Shrimp!! Keto-Friendly Recipe! In this video, I will share with you the perfect herbs and spices that will heighten the flavors of any cut of steak. Then demonstrate step-by-step how to sear the perfect steak. Creating a masterpiece dinner.
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Garlic Butter Steak And Shrimp
1 lb Steak (NY Steak Strip, Ribeye, Sirloin)
High Smoke Point Oil Options
avocado oil, almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil, and sunflower oil.
1 lemon
4 garlic cloves
5 rosemary leaves
parsley
7 thyme sprigs
1 oregano sprig
salt
pepper
1 pound of jumbo shrimp
1 1/2 stick of butter (1 stick for compound butter) (1/2 for basting steak) *If on a Keto diet use keto-friendly butter*
Preheat the oven to 425F
Add a small amount of oil to both sides of the steak
Season with salt and pepper
Pat the seasoning into the steak covering both sides
Season the entire steak
Using high heat add a small drizzle of oil to a heavy-duty skillet.
Allow the skillet to get extremely hot, add your steak to the pan, and
sear the steak on all sides for about 30 seconds to one minute.
Add about 4 tbs of butter to the pan
Add fresh herbs, 5 thyme, and 4 rosemary sprigs
Add the garlic cloves to the pan
When the butter is melted
(USE CAUTION) tilt the pan and begin to baste the butter onto the steak for about 2 minutes
Place the steak into the oven for about 5 minutes according to your desired doneness. (See Cooking Time Chart Below)
Be sure to use your thermometer to check if it's done!
COMPOUND BUTTER RECIPE
Add a stick of butter to a bowl
Use the remaining herbs for the butter.
Finely chop the parsley, oregano, thyme, and rosemary
Zest a lemon
Add the chopped ingredients to the butter along with the lemon zest
Add a pinch of salt and pepper
Combine all of the ingredients using the back of a spoon and set them aside
Now let's remove the steak from the oven and cover it down with some aluminum foil for about 10 minutes before slicing.
(Steak Cooking Time Chart)
medium rare 130-135 F
medium 140-145 F
medium well 150-155 F
well done 160F
SHRIMP PREP
Start off with adding a small drizzle of oil to the shrimp
Season with salt and pepper and combine.
Using a separate skillet add a small drizzle of oil
Place the shrimp in the skillet and be sure to cook the shrimp on all sides
Add some of the compound butter to the shrimp and combine
Add a good spritz of lemon juice to the shrimp and combine once again.
Enjoy!!! steak and shrimp recipe
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Please share, subscribe, like and comment! cheers ;)
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Crescent City Surf & Turf Recipe: New York Strip Steak and Jumbo Shrimps
Our Corporate Chef Paul Schieble shares an elegant and delicious Crescent City Surf & Turf recipe of a Grand Western Angus Reserve New York Strip Steak and Jumbo Black Tiger Shrimp, to prepare in-door specially for these upcoming holiday season. Enjoy!!
Crescent City Surf and Turf
Grilled Grand Western Reserve Filet Mignon and Jumbo Shrimp
with Cajun Butter
Ingredients:
4 ea. 16 Oz. Grand Western Angus Reserve, Center Cut N.Y. Strips
12 ea. Jumbo Shrimp, raw, peeled and deveined
T.T. Kosher Salt
T.T. Black Pepper, coarse ground
Crescent City Butter:
½ Lb. Butter, softened
1 tsp. Fresh Lemon Zest
2 Tbsp. Fresh Lemon Juice
¼ cp. Flat Leaf Parsley, chopped
1 Tsp. Fresh garlic, minced
½ tsp. Cajun Seasoning
¼ tsp. Hot Sauce
Method:
Place all ingredients in small mixed bowl and blend well.
To Assemble:
Thread three jumbo shrimp onto four skewers, season with salt, pepper and brush with oil.
Season filet mignons with salt and pepper and brush with oil.
Over hot grill cook filet mignons to desired doneness (med. rare 125° internal temperature recommended) remove from grill and let rest five minutes.
When filets are halfway cooked, place shrimp skewers on grill and cook approximately 4 to 5 minutes each side.
In small sauce pan, melt Cajun butter slowly and gently.
Place filet mignon on serving plate and spoon 1 Tbsp. of butter over steak.
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Serve with grilled zucchini and Fingerling potatoes.
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Gordon Ramsay's Top 10 Tips for Cooking the Perfect Steak
Gordon's coming to you from the newly renovated Gordon Ramsay Steak at Paris Las Vegas to give you the best tips to make the perfect steak!
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