Name: Surf-n-Turf BBQ Board & Outdoor Entertaining
Prep time: 5 min
Cook time: 45 min
Yield: 8
Ingredients: 1 lbs small baby potatoes, halved if larger than 1" diameter; 4 corn on the cob, leave husks on; 1 lbs ribeye steaks, about 2, 3/4" thick; 1/2 pint cherry tomatoes; 1 lbs asparagus, ends trimmed; 20-30 raw prawns, shells remove, tails on; 4 tbsp unsalted butter, divided; 1 garlic clove, minced; 1 tsp crushed chili pepper flakes; 3-6 thyme sprigs; 1 1/2 tsp kosher salt, divided

Balsamic Steak Salad

June 11, 2018 by Samantha 4 Comments

Juicy steak slices, grilled vegetables, crumbled blue cheese, and a balsamic dressing make this steak recipe perfect for summer. Possibly a great meal for celebrating Dad!

…

Surf-n-Turf BBQ Board & Outdoor Entertaining

June 13, 2016 by Samantha 9 Comments

This is what Summer is all about. Fresh produce, grill marks, and dinner where all the dishes can go into the dishwasher. So many things to get excited about. This board is perfect for outdoor entertaining. You are solely working the BBQ so there’s no need to stress about multiple dishes on the stove and I’ve got this whole set-up perfectly timed for you.

Some pro-tips on bbq entertaining, I’d probably start with don’t be at the grill the whole time; people came to see you and prep is the name of the game here. Make sure everything is organized and laid out so you can bbq with ease. Secondly, have everything “outdoor ready”, and by this I mean have a cooler stocked with whatever you’re serving, have the table somewhat set (masons jars with utensils work well), a pile of napkins so you and your guests aren’t running inside every two minutes and so forth. Finally, make it laid back. It’s Summer, it’s a bbq and I’m pretty sure everyone wants to pull up a lounge chair and relax with a cold one in their hand.

This meal would be perfect for those long lazy summer nights. I’m thinking that our Summer Solstice needs this kind of recipe. The kind where life slows down a bit, the ingredients are primarily left “naked” to shine. Good meat and produce need very little to make them taste so delicious and when it’s grilled I think that theory should be further emphasized.

I kept the lid of the grill closed throughout most of the cooking process. I recently read that leaving the grill open for high heat cooking such as steaks results in a crisper exterior on the meat. I’ve yet to thoroughly test this option, however I’m putting it out there in case you feel that steak should be extra crispy without being overcooked.

This was my first time grilling corn successfully. Previously, I would leave the husks on and soak them in cold water before grilling, or give them a quick par-boil. It’s entirely unnecessary to complete those steps. The corn takes a fairly decent amount of time to cook on the bbq, but I love the flavours it picks up from it. Sprinkle with some lime zest and salt and you don’t be disappointed. My kids also get a kick out of eating corn on the cob. It’s a playful way for them to get some extra veg in.

Samantha

Yields 8

Surf-n-Turf BBQ Board & Outdoor Entertaining

A surf-n-turf bbq board with lots of vegetables and all cooked on the grill!

5 minPrep Time

45 minCook Time

50 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 lbs small baby potatoes, halved if larger than 1" diameter
4 corn on the cob, leave husks on
1 lbs ribeye steaks, about 2, 3/4" thick
1/2 pint cherry tomatoes
1 lbs asparagus, ends trimmed
20-30 raw prawns, shells remove, tails on
4 tbsp unsalted butter, divided
1 garlic clove, minced
1 tsp crushed chili pepper flakes
3-6 thyme sprigs
1 1/2 tsp kosher salt, divided

Instructions

Preheat BBQ to 400° F.
Soak approximately 10 skewers in cold water if using wooden ones (no need to soak if using metal)
Wrap potatoes, 1 tbsp butter, 1/2 tsp kosher salt and thyme sprigs in tin foil (double wrap to ensure no butter is lost).
Place potato foil package and corn (husks on) onto the grill and cook for 30-35 minutes, flipping the potatoes halfway and rotating the corn a 1/4 turn every 8 minutes. The corn should be blackened in spots on the husk.
Meanwhile, place 5-7 prawns (don't cram them on there, see photos above for placement) and cherry tomatoes on skewers.
In a small bowl melt butter in the microwave in short bursts of time (20 seconds). Add 1 tsp salt, garlic, and red pepper flakes, stir to combine.
After potatoes and corn have cooked for 30-35 minutes, turn off one side of the bbq and move corn on the cob and potatoes over to the side that has been turned off.
Turn the other elements of the bbq to high heat. Once scorching hot add steak and asparagus. Brush steak, prawns and asparagus with melted butter mixture. After 5 minutes reduce heat to medium, flip steak and asparagus and add prawns. Brush all with melted butter mixture. Rotate prawns after 3-4 minutes (once the underside has turned pink).
All ingredients should be ready after 3-4 more minutes.
Serve with lemon and lime slices as well as cilantro and/or parsley for garnish.

https://www.mykitchenlove.com/surf-n-turf-bbq-board/

Enjoy!

How To Sear (Flank) Steak

November 3, 2015 by Samantha 2 Comments

Here we go. By popular demand how to cook and cut steak. Flank steak on the stove to be specific, but all the details are pretty similar between all the steaks. The BBQ instructions will be the same, it’s just a different method for heating it. I will preface this post and remind everyone that I have zero formal training. Everything I’ve learned is through trial and error, and what I share is the best of the best. This is what works well for our family and hopefully it’ll help you in your kitchen too.

First and foremost, I picked Flank Steak because it’s one of the most affordable pieces of steak and it has great flavour. It has enough marbling (fat winding through the meat) to keep it juicy and tender. The key pieces for cooking steak are seasoning appropriately, having a hot pan, knowing when to flip, and how to cut it. I always cook steak to medium-rare. If you like it well done tack on an extra minute or two per side. Let’s get to it.

Seasoning:

Be aggressive. You can see in the photo below how aggressively I seasoned this steak. And I only use salt and pepper. When properly cooked meat doesn’t need much more than that. The salt and pepper should create a very thin layer on all sides of the meat. Here’s the example shot:

Hot pan:

Use a metal or cast iron pan and be sure to get it hot. Basically smoking hot. You want a drop of oil to splatter out of the pan it’s so hot. Use a higher heat resistant oil such as canola oil (other vegetable oils have a lower heat tolerances). Place the oil in your pan and preheat the oil so that your steak gets a nice sear on the exterior. I’d recommend cooking at a medium-high heat.

Knowing when to flip:

The amount of time the steak spends per side is predetermined by thickness of your steak. I watch the steak turn from red to brown on the side and wait for the blood to start to release from the top of the steak. You can see this happening in the photo below. I flipped the steak below immediately after taking this photo. You’ll know the steak is cooked to medium-rare when the sides are brown and blood is releasing from the top.

How to cut:

After your steak has rested (required and always for at least a few minutes), and you plan on serving the steak pre-cut, you should always cut the meat against the grain, on an angle, and thinly. If you cut with the grain the meat will be tough and the texture less than desirable. Cutting on an angle makes it look nice. And cutting it thinly makes it easier for your guests to cut the meat. Photo below gives a demonstration of all 3 aspects (against grain, angle and thinly) on how to cut.