Valentine’s Day is right around the corner, and with it comes the usual questions about how to celebrate. Should you eat out? Which restaurant should you choose? How much should you spend? This year make it easy and celebrate at home with a meal you won’t soon forget! Surf and Turf for Two! It’s easier than you think! One of the easiest parts of preparing this meal is the fact that the shrimp is almost all prep, with 2-3 minutes of cooking, and the steak can be cooked on the grill, which you probably know how to do already. If it is too cold to be outside grilling, cook it in a pan on your stove. The sides take care of themselves. Plus, you will have great leftovers! 
Surf and Turf for Two
(printable recipe at end of post)
1 Beef Round London Broil 2.24 lbs
Zesty Italian Dressing
A-1
16-20 ct Uncooked Shrimp
Shrimp Boil Oil
Cocktail Sauce
2 Lemon Wedges
Fresh Mushrooms
2-3 Onion Slices
Various Small Potatoes
Fresh Broccoli
Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don’t be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.
You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it’s just a thing I do, and it’s up to you. Once done, you can cook it right away because you are making cocktail shrimp.
Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don’t overcook it. It will be too tough and chewy.
As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.
About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.
As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
Slice down some of your steak before you plate it. It makes it so easy to serve.
Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
Place the steak, the potatoes, and the vegetables on the main plate. Don’t forget the broccoli like I did.! I even mentioned to my husband that I should have made something green for the plate, and it still did not dawn on me that the broccoli was still on the stove. I found it after dinner. It was fine, and I used it for soup the next day!
Thanks for joining me today! Scroll down a little and you will find more tasty recipes from the Sunday Supper family.
Thank you to Candace, from Authentically Candace for hosting today!
Author: The Freshman Cookprint recipe
- 1 Beef Round London Broil 2.24 lbs
- Zesty Italian Dressing
- A-1
- 16-20 ct Uncooked Shrimp
- Shrimp Boil Oil
- Cocktail Sauce
- 2 Lemon Wedges
- Fresh Mushrooms
- 2-3 Onion Slices
- Various Small Potatoes
- Fresh Broccoli
- Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
- Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don’t be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.
- You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it’s just a thing I do, and it’s up to you. Once done, you can cook it right away because you are making cocktail shrimp.
- Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don’t overcook it. It will be too tough and chewy. As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.
- About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.
- As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
- Slice down some of your steak before you plate it. It makes it so easy to serve.
- Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
- Place the steak, the potatoes, and the vegetables on the main plate. Enjoy!