SIZZLER FEATURES RIB EYE AND TRI-TIP STEAKS, EITHER BY THEMSELVES OR IN COMBINATION WITH SHRIMP OR LOBSTER. TRY THIS SAVORY VERSION OF SURF AND TURF WITH THE STEAK OF YOUR CHOICE AND TENDER SHRIMP, LIGHTLY POACHED IN A BUTTER AND WINE SAUCE THAT SMOOTHERS THE JUICY STEAKS JUST BEFORE SERVING.
4 (10-ounce) steaks, boneless rib eye or tri-tip
11/2 teaspoons kosher salt
1 teaspoon pepper
28 medium shrimp, peeled and deveined, leaving the last shell knuckle intact
1 lemon, quartered
Parsley sprigs, for garnish
White Wine Butter Sauce
1/2 cup (1 stick) unsalted butter at room temperature
4 large cloves garlic, minced
4 large shallots, minced
1/4 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Season the steaks with the salt and pepper. Grill the meat 6 to 8 minutes per side, turning once, or until cooked to your preferred doneness. Set the steaks aside to rest for at least 10 minutes.
3. To make the White Wine Butter Sauce, melt the butter in a medium saucepan over medium-low heat. Stir in the garlic and shallots and let them simmer with the melted butter over low heat until softened.
4. Add the shrimp to the mixture and spoon the sauce over them. Let them cook in the butter for about 2 minutes, then add the white wine and lemon juice.
5. Reduce the sauce a little, then season with salt and pepper and stir in the parsley.
6. Place the steaks on warmed plates and spoon 7 of the shrimp and a portion of the sauce over each steak. Put a lemon quarter on each plate.
7. Garnish with parsley sprigs, if desired.
Serves 4
Sizzler offers a savory rice pilaf with this dish. Whip up your own for a close-to-copycat meal!