Grilled Surf and Turf

Grilled Surf and Turf

20 mins
1 hrs 15 min

Have a serious craving for both seafood and steak? This grilled surf and turf recipe features the best of land and sea. Treat yourself, your family, your friends to a juicy sirloin steak and grilled shrimp with a little heat. You and they will be glad you did.


For the Steak & Shrimp

  • 4 sirloin steaks, 8 to 10 ounces each
  • 8-12 jumbo shrimp
  • lemon wedges

For the Asparagus & Potatoes

  • 20 large asparagus
  • 4 russet potatoes, washed and scrubbed
  • 1/4 cup chives, chopped

For the Garlic Butter

  • 1/3 cup whipped butter, melted
  • 1 garlic clove, minced
  • 1 teaspoon dried parsley

For the Seasoning

  • 1/4 cup course sea salt
  • 1/4 cup black pepper
  • 3 tablespoons ancho chile powder


Step 1 Of 11
Preheat one side of your grill to 350°F.
Pierce potatoes with a fork.
Combine melted butter, garlic and parsley in a small bowl. Brush potatoes with the garlic butter mixture and sprinkle with salt and pepper.
Place potatoes on warming rack. Close the grill lid and cook for 1 hour.
Preheat the other side of your grill to 500°F.
Sprinkle salt and pepper on both sides of steaks. Set aside.
Thread shrimp and asparagus onto separate skewers. Brush both sides of shrimp and asparagus with garlic butter and sprinkle both sides with salt and pepper. Sprinkle shrimp with chili powder on both sides.
With the potatoes 15 minutes from done, place shrimp and asparagus skewers directly on the grate of the 350°F zone and the steaks on the grate of the 500°F zone. Grill for 4 to 6 minutes per side.
Remove steaks, shrimp, asparagus and potatoes from grill.
Top potatoes with butter and chives.
Plate and serve with lemon wedges.
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