Ungamabunga Surf Turf Medley
Elevate your dinner table with the irresistible *Ungamabunga Surf Turf Medley*, a mouthwatering fusion of land and sea that combines succulent sirloin steak, juicy garlic-butter shrimp, and tender roasted baby red potatoes. This satisfying dish is rounded out with char-grilled asparagus and a zesty pop of fresh lemon juice, creating the perfect harmony of bold, savory flavors. Infused with aromatic herbs like thyme and parsley and a touch of smoky paprika, this recipe is as flavorful as it is visually stunning. With just 20 minutes of prep time and simple techniques like searing, roasting, and grilling, this impressive surf and turf combo is perfect for everything from weeknight meals to special occasions. Serve it up and bask in the compliments!
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Recipe Information
Ingredients
- 1 lb sirloin steak
- 0.5 lb large shrimp, peeled and deveined
- 1 lb baby red potatoes
- 1 bunch asparagus spears
- 4 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon, juiced
- 2 tbsp parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the baby red potatoes into halves or quarters, depending on size, and toss them with 2 tbsp of olive oil, 1/2 tsp of smoked paprika, 1/2 tsp of salt, and 1/2 tsp of black pepper.
Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
While the potatoes cook, pat the sirloin steak dry with a paper towel and season both sides with 1/2 tsp of salt, 1/2 tsp of black pepper, and the remaining smoked paprika.
Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare, or longer to desired doneness. Remove the steak from the skillet, tent it with aluminum foil, and let rest.
In the same skillet, add another 1 tbsp of butter and the minced garlic. Sauté for 1 minute until fragrant.
Add the shrimp to the skillet, sprinkle with a pinch of salt, and cook for 2-3 minutes per side, or until pink and opaque. Squeeze half of the lemon juice over the shrimp and toss.
Trim the tough ends off the asparagus spears. Drizzle 1 tbsp of olive oil over the asparagus and season with a pinch of salt and black pepper.
Using either a grill pan or a clean skillet, cook the asparagus over medium-high heat for 4-5 minutes, turning occasionally, until tender and slightly charred.
Slice the rested steak against the grain into thin strips.
Assemble the dish by plating the roasted potatoes, grilled asparagus, and sautéed shrimp. Lay the sliced steak on top and drizzle everything with the remaining lemon juice and any pan juices from the skillet.
Garnish the dish with chopped fresh parsley and fresh thyme leaves before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 12.1 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 444 mg | 34% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5096 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
