Surf and Turf
Surf and Turf almost always showcases a lobster tail posed on or near a hearty, prominently boned porterhouse steak, but it can be any bit of chichi seafood paired with a lovely cut of beef. We decided to go a slightly different route for our "Turf" and selected a New York strip steak, a cut that is a great balance between lean and fattier cuts of steak. Then we dressed it with a simple sauce made from the blend the steak is seasoned with, whisked with dry white wine and soy sauce.
Our “Surf” was an 8-ounce tuna steak, which is also hearty and dense but is a softer meat with a buttery texture. We seasoned the beef with a blend that features black peppers and chiles, and we showcased our tuna with a blend made of citrus and herbs. Both of these steaks were cooked in a cast-iron skillet, but you could grill this meal with equal success. Serve with a green salad or with some raw fennel drizzled with orange for a refreshing bit of contrast to the heavy meats.
- 8 ounce New York strip steak
- 8 ounce tuna steak
- 1 Tablespoon Cow Tippin’ Steak Seasoning
- 1 Tablespoon Mojito Lime Seasoning
- 1/4 cup dry white wine
- 1/4 cup liquid aminos or low sodium soy sauce
- Lemon wedges for garnish
- Chopped flat-leaf parsley for garnish
- Preheat a cast iron skillet to high heat. While skillet is heating up, season steak with 1 Tablespoon Cow Tippin’ Steak Seasoning. Season tuna with 1 Tablespoon Mojito Lime Seasoning.
- Combine the white wine and liquid aminos in a measuring cup.
- Place steak in the hot, dry skillet. After 2-3 minutes, flip steak over. Cook for 4-5 minutes depending on desired doneness. Pour some of the liquid mixture in pan and roll steak in the liquid so it gets coated on both sides. Remove from skillet and let rest.
- Place tuna steak in skillet. Cook for 2-3 minutes. Flip tuna over and cook for another 2-3 minutes. Pour the remaining liquid mixture over tuna and flip to coat both sides. Remove tuna from skillet.
- Slice steak thinly against the grain, and place on platter with tuna. Garnish with lemons and parsley and serve!
