MAN FEAST: SURF 'N TURF WITH VEGGIES
Pan-Seared Marinated Flat Iron Steak, Crispy Fried Shrimp with Dill Tartar Sauce, and Roasted Vegetables
Servings: ? (Will serve two starving lumberjacks, four healthy women, or an entire squadron of haute couture models)TOTAL PREP TIME: 15-20 minutesTOTAL COOK TIME: 30-40 minutes
For the steak and marinade:- 1 1-lb. flat iron steak- 1/4 cup olive oil- 2 tablespoons Worcestershire sauce- 1 tablespoon balsamic vinegar- 1 tablespoon soy sauce- 1 tablespoon garlic powder- 1 tablespoon onion powder
For the shrimp:- 1/2 pound uncooked shrimp- 1 plastic food-grade bag (bread or Ziploc bag)- 1/4 cup flour- 1/2 teaspoon paprika- 1 teaspoon seasoned salt- 1/2 teaspoon garlic powder- 1/2 teaspoon dried parsley flakes- 1 egg, beaten- 2/3 cup panko (Japanese bread crumbs)- 2 cups vegetable oil (for frying)
For the dill tartar sauce:- 3 tablespoons mayo- 1/4 teaspoon yellow mustard- 1 teaspoon lemon juice- 2 shakes Worcestershire sauce- 2 shakes/drops Tabasco (even if you hate the stuff, it's necessary)- 2 tablespoons relish (dill or sweet- your choice)- 1/8 teaspoon garlic powder- 1/4 teaspoon onion powder- 1/8 teaspoon black pepper- 1/2 teaspoon dried dill
For the roasted veggies:- 1 cup cubed baby red potatoes- 1/2 yellow onion, chopped- 1 carrot, chopped- 2 cloves garlic, minced
Some shrimp we caught and cleaned in Alaska's vast Prince William Sound in 2010.
MISE EN PLACE AND SEQUENCING:- Prepare marinade. Place all marinade ingredients in the marinating bag rather than a bowl, massaging the bag to mix ingredients. Add steak, purge air from bag, and allow to marinate for at least two hours (overnight is fine)- Peel/chop/mince veggies for the roasted vegetables- Pre-heat oven to 350°F- Remove steak from fridge to allow to warm up to room temperature- Prepare mise en place for shrimp. Shell shrimps if needed (don't throw the shells away- freeze them in a Freezer Ziploc bag to save for a stock base for seafood-based soups and chowders). Mix dry ingredients in food bag, beat egg in bowl, place panko in second bowl- Put veggies on cookie sheet (lined with aluminum foil and sprayed with cooking spray for easy clean-up) and put in oven for 30-35 minutes- Meanwhile, prepare tartar sauce- Locate cookware for shrimp and steak (large skillet for steak, fryer or medium saucepan for shrimp)- Place oil in fryer and set heat to medium- Heat skillet for 1-2 minutes on medium heat. 1-pound flat iron steaks are fairly thick, so you don't want it to sear and blacken on heat that is too high- Put shrimp in prepared flour/seasoning bag and shake thoroughly to coat shrimp- Remove steak from marinade, shaking off any excess, and place on heated skillet- In batches of a few shrimp at a time, remove shrimp from first coating bag and swirl in beaten egg. Remove from egg, shaking off any excess, and dredge through panko- Once the steak has been in the skillet for at least one minute, shake the pan vigorously to release the sear, swirling occasionally to allow the meat to soak up any exuded juice/marinade - When the oil in the fryer has reached 350°F, gently drop 3-5 shrimp at a time into the oil. Remove when golden brown and place on paper towel-lined plate- After the steak has been cooking for 5-7 minutes, flip it over. When flipping, don't pierce it (this will release all the yummy juices too early), and don't flip it more than once during the cooking process (this will make it tough/chewy)- Continue frying shrimp until all are fried to crispy perfection- Remove steak from heat once cooked and allow to rest for 5 minutes before carving and serving- Remove veggies from oven- Plate the food (don't forget the tartar sauce), and enjoy!
- 3 tablespoons mayo
- 1/4 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 2 shakes Worcestershire sauce
- 2 shakes/drops Tabasco (even if you hate the stuff, it's necessary)
- 2 tablespoons relish (dill or sweet- your choice)
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried dill
For the roasted veggies:
- 1 cup cubed baby red potatoes
- 1/2 yellow onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
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| Some shrimp we caught and cleaned in Alaska's vast Prince William Sound in 2010. |
MISE EN PLACE AND SEQUENCING:
- Prepare marinade. Place all marinade ingredients in the marinating bag rather than a bowl, massaging the bag to mix ingredients. Add steak, purge air from bag, and allow to marinate for at least two hours (overnight is fine)
- Peel/chop/mince veggies for the roasted vegetables
- Pre-heat oven to 350°F
- Remove steak from fridge to allow to warm up to room temperature
- Prepare mise en place for shrimp. Shell shrimps if needed (don't throw the shells away- freeze them in a Freezer Ziploc bag to save for a stock base for seafood-based soups and chowders). Mix dry ingredients in food bag, beat egg in bowl, place panko in second bowl
- Put veggies on cookie sheet (lined with aluminum foil and sprayed with cooking spray for easy clean-up) and put in oven for 30-35 minutes
- Meanwhile, prepare tartar sauce
- Locate cookware for shrimp and steak (large skillet for steak, fryer or medium saucepan for shrimp)
- Place oil in fryer and set heat to medium
- Heat skillet for 1-2 minutes on medium heat. 1-pound flat iron steaks are fairly thick, so you don't want it to sear and blacken on heat that is too high
- Put shrimp in prepared flour/seasoning bag and shake thoroughly to coat shrimp
- Remove steak from marinade, shaking off any excess, and place on heated skillet
- In batches of a few shrimp at a time, remove shrimp from first coating bag and swirl in beaten egg. Remove from egg, shaking off any excess, and dredge through panko
- Once the steak has been in the skillet for at least one minute, shake the pan vigorously to release the sear, swirling occasionally to allow the meat to soak up any exuded juice/marinade
- When the oil in the fryer has reached 350°F, gently drop 3-5 shrimp at a time into the oil. Remove when golden brown and place on paper towel-lined plate
- After the steak has been cooking for 5-7 minutes, flip it over. When flipping, don't pierce it (this will release all the yummy juices too early), and don't flip it more than once during the cooking process (this will make it tough/chewy)
- Continue frying shrimp until all are fried to crispy perfection
- Remove steak from heat once cooked and allow to rest for 5 minutes before carving and serving
- Remove veggies from oven
- Plate the food (don't forget the tartar sauce), and enjoy!
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