Surf & Turf Sharing Platter for Two. A delightfully delicious, yet simple, elegant sharing dinner perfect for Valentines Day or any special occasion.
Surf & Turf Sharing Platter.
Chef Mark is back with a Valentines sharing platter for two! Be sure to follow Chef Mark on Instagram here.
Chef Mark McCrowe.
Ladies and gentleman, man your grills and let’s keep cooking for that special someone simple, elegant, yet extremely delicious on this Valentine’s Day.
This surf & turf keeps things to the barbecue, so prep is minimal and clean up a breeze. Tricks like getting your seafood department to precook your lobster makes this painless.
A succulent lobster tail!
Make sure to pick out a thick cut of the best quality beef you can find as well as a nice selection of veg that would work well on the barbie.
Arrange your masterpiece on one platter to keep things romantic and drizzle that chorizo basil vinaigrette like a cupid shooting an arrow through a heart! xoxo Chef Mark.
Slicing potatoes.
Seasoning potatoes with salt.
Main ingredients for Surf & Turf Sharing Platter
A brightly coloured beautiful cooked lobster.
all ingredients on a baking sheet being seasoned.
Sharing Platter ingredients being placed on the grill.
Grilling the Surf & Turf Sharing Platter.
Platter contents coming off of the grill.
Slicing the rested steak for Surf & Turf Sharing Platter.
Surf & Turf Sharing Platter
Adding oil to the pan.
Chopping chorizo for the finishing touch.
Chopping herbs for the vinaigrette.
Adding the dijon mustard
Seasoning the vinaigrette.
Whisking the oil into the vinaigrette
Add the crispy fried chorizo to the vinaigrette
The chorizo added to the vinaigrette.
Drizzling the platter with the chorizo dressing .
Need more Valentine’s Day ideas?
Check out our great Valentines Day collection of mix and match appetizers, mains and desserts in these delicious customizable dinner menus.
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Surf & Turf Sharing Platter for Two
Ingredients
For the Platter
- 1 – 8 oz striploin steak
- 1 lobster (cooked in salted boiling water)
- 2 potatoes (cooked in salted boiling water)
- 1 zucchini
- 4 pieces broccolini
- 1 red onion
- 4 baby bell peppers
- Kosher salt
- Cracked pepper
- Extra virgin olive oil
For the Vinaigrette:
- 2 tbsp fresh basil
- 1 link chorizo sausage
- 4 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt & pepper
- 1/2 c extra virgin olive oil
Instructions
- Slice the vegetables in about 1/2 in thick chunks, crack the the lobster claws and split the tail.
- Arrange all ingredients and a cookie sheet lined with parchment paper and drizzle with extra virgin olive oil,’
- Season the tray with salt and pepper making sure to hit your steak on both sides.
- Preheat and oil your grill.
- Cook all ingredients cut side down until charred and cooked the way you like it.
- Let steak rest before slicing it and arranging and a platter with the grilled lobster and vegetables.
- Finally drizzle the whole platter with vinaigrette and serve hot to the one you love.
For the Basil Chorizo vinaigrette:
- Dice into small cubes the chorizo sausage and sauté in a frying pan over medium high heat till golden brown.
- In a mixing bowl whisk together the red wine vinegar, seasoning, Dijon mustard and sliced basil.
- Slowly drizzle in the olive oil in a thin steady stream so the oil and vinegar emulsify while whisking.
- Lastly whisk in both the fried chorizo sausage as well any rendering fat that is in the pan.
Nutrition Information
Yield
2
Serving Size
1
Amount Per Serving Calories 1430Total Fat 101gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 71gCholesterol 154mgSodium 1012mgCarbohydrates 77gFiber 16gSugar 15gProtein 61g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Author: Barry C. Parsons
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