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Surf ‘n Turf – Garlic Butter Grilled New York Strip with Zesty Shrimp Scampi

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Ingredients

  • For the Shrimp Scampi
  • Peeled and deveined large shrimp or langoustine
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1/2 C dry white wine (I like to use pinot gris)
  • 1 Tbsp minced garlic
  • 1/2 Tbsp red pepper flakes
  • 4 Tbsp lemon juice
  • 1/2 Tbsp fennel seeds (optional)
  • 1 tsp lemon zest (optional)
  • Salt to taste
  • For the Marinade
  • 1/3 C lemon juice
  • 1/4 C Worcestershire sauce
  • 1/3 C soy sauce
  • 1 Tbsp minced garlic
  • 1 Tbsp red pepper flakes
  • For the New York Strip
  • 2 1855 Black Angus Beef New York Strip Steaks
  • 2 Tbsp unsalted butter
  • 1 Tbsp minced garlic

Instructions

A little surf ’n turf for your tastebud enjoyment! The garlic, butteriness of this shrimp scampi over this butter-basted New York strip is pure heaven. Perfect for those with busy schedules, this dish only takes about 20 minutes to make from start to finish!

For the Shrimp Scampi

  1. Heat the butter, olive oil, and garlic over low/medium heat until the garlic begins to sweat (about 1 minute). Add the wine, red pepper flakes, fennel seeds, and salt. Allow the liquid to reduce down to half of its original volume (about 2 minutes).
  2. Add shrimp and sauté just until the shrimp are cooked through (only a couple minutes). Add parsley, lemon juice, and lemon zest and stir together. Serve and enjoy!

Pro tip: Goes great with crusty, buttery bread. I butter both sides of the bread and place in the oven at 350 degrees for approximately 8 minutes. Bonus: if you want the bread a little tangier, use mayonnaise in place of the butter on the bread.

For the New York Strip

  1. Mix together all ingredients for the marinade and put together with steak in a ziplock bag or a covered bowl for at least 30 minutes (2 hours or overnight is best).
  2. Heat grill on high heat. Remove the steaks from the marinade making sure to remove access liquid. Salt liberally. Place steaks on the grill for approximately 2 minutes on each side, turning every 2 minutes until desired internal temperature is reached. Remove from the grill and place onto a cooler surface to allow time to rest.
  3. While resting, sauté the garlic in a pan with 1 Tbsp of olive oil over low/medium heat until the garlic begins to become very fragrant but not browned. Remove from heat and allow to cool. Once cooled off, mix together with butter until they become a paste texture. Put a knob of the garlic butter compound on each steak and allow to rest for approximately 10 minutes. Top with Maldon finishing salt and serve.

If you’re using a skillet, preheat the skillet over high heat until the pan is really hot. Add the steaks and cook on each side for 2 minutes. Add 2 Tbsp of butter and 1 Tbsp of garlic to the pan over medium heat and spoon the hot butter over the steak until the desired internal temperature is reached. Remove from the pan onto a cooler surface to allow time to rest. Rest for approximately 10 minutes. Once rested, top with Maldon finishing salt and serve.

From 1855 Creator Sarah Faherty

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