Herb Rubbed Surf and Turf
Herb rubbed shrimp skewers and ribeye steaks cook up in a matter of minutes. This Surf and turf meal is fast enough for a busy weeknight, but sophisticated enough for special occasions. Perfect served with loaded mashed potatoes and a salad.
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Ingredients
- 2 beef ribeye steaks, each cut in half
- 20 large shrimp, peeled and deveined
- 4 wooden skewers, soaked in water
- 1 Tbsp olive oil
Herb Rub
- 1 tsp fresh thyme leaves, stems removed
- 2 Tbsp dried parsley flakes
- 1 Tbsp seasoned pepper blend
- 3/4 tsp garlic salt
- 3/4 tsp kosher salt
Ingredients
Herb Rub
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Instructions
- Place the wooden skewers in a bowl of water and leave to soak.
- Process the thyme leaves, parsley, pepper blend, garlic salt, and kosher salt in a food processor (or food chopper) until coarsely chopped and well blended; transfer the mixture to a plate.
- Dip each steak into the herb rub to coat; repeat on other side of each steak. Gently shake to remove excess herb rub. Drizzle the steaks with the olive oil and immediately place on a hot grill.
- Grill for about 5 minutes, rotate 1/4 turn and grill for another minute or two until the steak is cooked to your preference.
- While the steaks are cooking, place 5 shrimp on each of the wooden skewers. Dip both sides of the shrimp in the herb rub and drizzle lightly with olive oil. Add shrimp skewers to grill, cook about 3 to 4 minutes, until light pink and cooked through. Do not overcook!
- Serve the steak and shrimp together with your favorite sides.
Recipe Notes
When preparing the steaks, make sure that you set aside some of the herb rub for the shrimp.
I don't always have the time or desire to fire up the backyard grill. This is the grill I use in my kitchen - it does a fantastic job and is incredibly versatile. I use it for French Toast, panini sandwiches, and grilling meat and veggies.
