It’s no secret that I am a fan of the Todd English cookbook The Olives Table which is where I found this recipe for pan seared Surf & Turf Rib-Eye Steak for Two. Served with jumbo shrimp this seductive dish is topped with an asian-inspired sauce made with ginger, soy, balsamic vinegar and finished with a garnish of scallions and cilantro. A good choice for this upcoming Valentine’s Day, or any romantic meal for the steak lover in your life.
I am sure you are looking at this photo wondering “where’s the shrimp”? Well so was I. As I was unpacking my shopping bags (I am embarrassed to admit this) I realized I left the shrimp at the seafood market! Bummer. But, I went ahead with the recipe all the same, intrigued by the combo of steak and the Asian sauce. And Oh la la – was it good! I do suggest making this recipe with the shrimp; I am sure it will further compliment the flavors and textures of this dish. Promise….I will update the photo when I recreate this meal the right way (sorry Todd!)
UPDATE: I made the recipe again and have updated the photo (see above). I just goes to show things like this happen and if you are lucky the recipe will still work as it did in this case.
Asian Inspired Surf & Turk Rib-Eye Steak for Two
- 1 Tablespoon Olive Oil
- 1 14- to 16-ounce rib-eye steak or boneless sirloin streak
- 1 1/4 teaspoon kosher salt
- 1 1/4 teaspoon black pepper
Sauce
- 2 tablespoons chopped slabbed bacon
- 3 garlic cloves, thinly sliced
- 1 large shallot, thinly sliced
- 1 teaspoon, peeled grated fresh ginger
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 tablespoon white sugar
- 1/2 cup water
- 2 Tablespoons unsalted butter
- 6 large shrimp, peeled and deveined
- 1/8 teaspoon toasted sesame oil
- 2 scallions, finely chopped, white and green parts for garnish
- 6 fresh cilantro sprigs, for garnish
Directions
- Place a large cast iron skillet over medium-high heat and when it is hot, add the oil. Sprinkle the steak with 1 teaspoon each with the salt and pepper. Add the steak and place another heavy pot or cast iron skillet on top of the steak to help it cook consistently through. Cook for about 4-5 minutes on each side. Remove the steak and set aside.
- To make the Sauce: Reheat the pan over medium heat. When it is hot, add the bacon, garlic, shallot and ginger, stirring well after each addition, and cook for 3 minutes. Add the vinegar, soy sauce, sugar and water, stirring well after each addition, and bring to a low boil. Cook until the mixture becomes syrupy, about 7 minutes.
- In the meantime melt the butter in a medium-size skillet over medium-high heat. Sprinkle the shrimp with the remaining 1/4 teaspoon each of salt and pepper. Add the shrimp to the skillet. Cook until it is pink and opaque throughout, about 3 minutes. Add the shrimp and sesame oil to the sauce.
- Slice the steak on the diagonal, arrange on a plate, and pour the sauce over it. Sprinkle with the scallions and cilantro sprigs and serve.
The Olives Table Cookbook
As a big fan of Todd English and his restaurant Olives, I am a happy owner of his cookbook The Olives Table, which is were this recipe came from. With an array of inventive Mediterranean-inspired dishes, the cookbook features over 160 recipes that display Todd’s reputation for layering tastes and textures that brilliantly seduce the palate. When you are looking to dazzle you date with a romantic meal packed with robust, intense flavor this cookbook will serve you well.
