Thursday, April 14, 2011

Cuban Style Surf and Turf

I need to digress from "Just for Cooking" tonight for a moment.  Today would have been my mom's 73rd birthday.  This is always a weird week for me.  She died of MS several years ago.  She was not diagnosed properly for many years.   Please support MS research!  Miss you, Mom.

Cuban Style Surf and Turf

I lived the Tampa Bay area for over 15 years.  I grew accustomed to the wonderful flavors citrus and garlic flavors of Cuban-American cuisine. 

Here is another quick and easy “Cuban-inspired” weeknight meal that won’t put a big dent in your wallet.

I wrote this recipe for two, but you can double, triple, or even quadruple it!   If you are not familiar with Mojo, it is a tangy citrus blend of orange and lemon, combined with garlic and spices.  I always keep it on hand in the summer.  I can marinade, chicken, pork or beef.

I prefer Goya® brand Mojo.  You know I love their products.   They are not expensive and the flavors are always spot on.*

*Not a paid endorsement.

DO NOT forget to double click on the pics on my blog for the "I'm hungry" wow! ;.)

Cuban Surf & Turf w/ Orange-Garlic-Cilantro Butter

8 – large Shrimp, shelled and deveined (4 shrimp per person)
1 – 1 lb. bone in Rib eye Steak (one steak for every two people)
½ tablespoon Grill Seasoning for Steak
Sprinkling of Old Bay® Seasoning
Cooking Spray for Gill
Juice of ¼ Lime

Other:  Spanish Paprika for sprinkling at the end (optional)

For the 30-Minute Marinade: two servings
2 shots of light Rum
¼ cup bottled Mojo

For the Orange-Garlic-Cilantro Butter:
2 tablespoons Butter
1 tablespoon freshly squeezed or bottled Orange Juice
½ teaspoon Garlic Powder
1/8 teaspoon chopped Cilantro or Culantro

Mix marinade ingredients.  Pour 3 tablespoons of Marinade over shrimp, refrigerate until ready to use.  Pour rest of marinade over steak.  Bring steak to room temperature, covered.

Place cold butter, orange juice, and garlic powder in small microwave and freezer safe bowl (it will only be in the freezer for about 30 minutes).  Microwave butter mixture for 30 seconds.  Mash in any butter not melted. Add Cilantro or Culantro to butter.  Stir and place butter mixture into freezer.

Spray grill with cooking spray.   Preheat to 400°.

Pat marinated steak dry with paper towel and sprinkle steak on both sides with grill seasoning, pressing seasoning into the meat.

Sprinkle shrimp with Old Bay®.  Place shrimp on skewer.  If using a wooden skewer, make sure that you’ve soaked it for at least one hour.  

Grill steak, about seven minutes each side, turning once, until internal temperature comes to 140 degrees for medium rare.  Tent with tin foil and let steak rest for about 10 minutes. Adjust cooking time accordingly for your grill and the desired temperature.

While the steaks are cooking, add shrimp to grill.  Grill shrimp for about 3 minutes per side.  Squeeze on lime juice as you turn the skewer.  Remove from grill.

Top steaks and shrimp with Orange-Garlic-Cilantro Butter.  

Serving suggestion:  For a quick weeknight meal, I like to serve this with boiled (frozen) “Little Ears®” of corn by Green Giant and a simple Tomato, Avocado and Onion Salad with Lime Juice, Olive Oil, Chili Powder and Vegetable Seasoning.  Yum!

Remember, frozen veggies are often healthier than fresh because all of the good stuff is locked in when it’s frozen.   Plus, there are no corn-husking to worry about here!  A working person or busy mom’s weeknight dream!

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