Surf N’ Turf (Dinner for 2)

Ingredients

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

Directions

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.

Note: For thick steaks and medium doneness, grill over high heat 6 minutes on first side, 4 minutes on second side, or broil 3 inches from heat source, 8 minutes first side and 6 minutes on second. Steaks and shrimp can also be cooked stove-top in a heavy skillet with a coating of olive oil and butter.