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BBQ'ed Sizzlin' Surf & Turf

 

Based on a famous Australian or West Coast BBQ dish.  Depending on you perspective this brilliant blend of steak and shellfish with a fabulous exotic fruit focus is a natural for the grill an property prepared and served not only looks and tastes great but really enhances your reputation as a real BBQ Grill Master!

 

What You Need

 

  •     2 lbs. best sirloin or rump steak

  •   12 headless large raw tiger shrimp

  •     1 green bell pepper

  •     2 Chipotle chilies

  •     1 Ripe mango

  •     1 papaya

  •     4 garlic cloves

  •     1/4 Ginger Root

  •     1/4 Cup roughly chopped basil

  •     2 tbsp extra virgin olive oil

  •     1 tbsp lemon juice

  •     1 tsp hot chili sauce

  •     Baby Leaf Spinach & Radicchio Salad

  •     Pinch of Sea Salt & Black Pepper

  •     Bar-B-Bar New Orleans BBQ Sauce

  •     Bar-B-Bar Chipotle & Sundried Tomato Marinade

  •     Mayo and sprig of basil & dill to garnish

Serves 4

 

What You Do

  1. Soak steak in Chipotle & Sundried Tomato marinade for minimum 3 hours in fridge (or half that time in sealed plastic Ziploc Bag)

  2. Mix Olive Oil, Salt, Black Pepper & chili sauce with grated ginger, two crushed cloves garlic and majority of rough chopped basil.  De-shell and coat shrimp and refrigerate for 1 hour. 

  3. In last 30 minutes remove steak, cut into  1 inch cubes and return to marinade.

  4. Cut mango in 2 inch slices, light rub each side with salt/black pepper and then olive oil and lemon juice mixture.  Dice into 1 inch squares. 

  5. Remove steak from marinade and depending upon size of shrimp, either use whole or cut in half and thread alternate steak/green pepper/shrimp/mango on metal skewers.  (if using wooden skewers, ensure that they are soaked in water before use).

  6. Cut Papaya lengthwise in 1 inch slices and halve Chipotle.

  7. Quickly sear meat/shrimp skewers on hottest part of grill and then brush steak with New Orleans Sauce and dribble remaining oil/lemon/chili mix over shrimp.  Return to medium heat and grill for maximum of 10 minutes. turning once.

  8. Place Papaya 'steaks' on hottest section of grill to gain 'grill lines' then move to medium heat, brush halved Chipotle with olive oil and grill slowly. 

  9. Remove Surf & Turf Skewers from heat and serve immediately on grilled papaya, sprinkle remaining rough chopped basil over shrimp.  Serve with baby leaf spinach & radicchio salad coated with olive oil & soy sauce.  Provide a liberal amount of New Orleans as a dip, plus Mayo for Shrimp.  Arrange one Chipotle half with each serving and garnish with sprig of basil and dill. 

Recipe created by BBQ GrillMaster - Brian George