Surf & Turf Recipe

Inspired by Rocco's Tacos & Tequila Bar

Time1h 30m

Serves4

marinated grilled steak, chorizo, roasted potatoes, chicken and shrimp in a roasted garlic verde sauce

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Ingredients

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Method

Cooking Instructions

Prepare the Marinade

In a bowl, combine olive oil, soy sauce, minced garlic, lime juice, paprika, black pepper, and salt. Mix well.

Marinate the Steak and Chicken

Place the ribeye steak and chicken breast in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Roast the Potatoes

Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Grill the Steak, Chicken, and Chorizo

Preheat the grill to medium-high heat. Remove the steak and chicken from the marinade, letting excess marinade drip off. Grill steak for 6-8 minutes per side and chicken for 5-7 minutes per side until cooked through. Grill the chorizo until browned, about 4-5 minutes.

Cook the Shrimp

In a skillet, heat a little olive oil over medium heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.

Make the Roasted Garlic Verde Sauce

In a blender, combine the roasted garlic, cilantro, lime juice, olive oil, jalapeño, and salt. Blend until smooth.

Serve

Slice the grilled steak and chicken. Serve everything on a platter with roasted potatoes and drizzle the roasted garlic verde sauce over the top.