Surf N’ Turf (Dinner for 2)
2 Tablespoon Olive Oil
2 Tablespoon Butter, Melted
1 Tablespoon Finely Minced Onion
1 Tablespoon White Wine Vinegar
3 Teaspoon Worcestershire Sauce
1 Teaspoon Lemon Juice
1 Teaspoon Dried Parsley
1 Teaspoon Seafood Seasoning
2 Cloves Garlic, Minced
⅛ Teaspoon Freshly Ground Black Pepper
12 Medium Shrimp, Peeled And Deveined
2 (4 Ounce) Filet Mignon Steaks
2 Teaspoons Olive Oil
1 Teaspoon Steak Seasoning
Step 1 Whisk Olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 30 minutes.
Step 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
Step 3 Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
Step 4 Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side. Serve with cauliflower mash, green beans and cheddar biscuits. 2 Servings.