What’s more lavish than a really great surf and turf meal? In this delicious pairing of land and sea, we grill up a few boneless ribeye steaks from Royal Ranch along with fresh BAP certified prawns.
Then, we whip up a simple buttery sauce using creamy Tillamook butter combined with fresh garlic for depth, Beaver Dijon mustard for zip, a smattering of shallots for zest, and a sprinkling of parsley for a cool, refreshing finish.
This classic combination meal is the perfect and easy way to elevate your summer grilling game
Serves: 4
Difficulty: easy
Prep time: 15 minutes
Cook time: 20 minutes
Diet: GF
Ingredients
¼ c garlic, crushed
¼ c shallots, roughly chopped
2 T lemon juice
1 T Beaver Dijon mustard
¼ c fresh parsley, rough chopped
¼ c fresh chives, rough chopped
1 lb. Tillamook butter, softened
1 t Jacobsen’s sea salt
½ t black pepper
2 lb. baby potatoes, cut bite size
2-4 Royal Ranch ribeye steaks
1.5 lb large prawns, peeled and cleaned
¼ c Durant extra virgin olive oil
Steps
- Preheat the grill.
- Meanwhile, combine garlic, shallots, lemon juice, mustard, parsley and chives in a food processor until minced. Add butter, salt and pepper. Chill until ready to use. Can be served soft at room temp.
- Season potatoes with a pinch of salt and pepper. Spread over a large piece of aluminum foil and dollop a few tablespoons of garlic herb butter over top. Pinch foil closed (bring corners up together so butter will not leak out) and place on grill, cooking until soft, 20 min.
- Season ribeye steaks with a pinch of salt and pepper. Lightly drizzle with olive oil and grill 4 min. per side to 130F internal temp for medium rare. Remove from grill and let rest 5 min before slicing/serving.
- Lightly drizzle prawns with olive oil and a pinch of salt and pepper. Grill until the center is opaque and beginning to firm up. Remove from the grill.
- Serve immediately with lemon garnishes and garlic herb butter on top of meat and seafood.
