Surf n’ Turf Quinoa Bento Meal
1 cup uncooked quinoa, cooked per manufacturer's instructions (makes between 3 and 4 cups)
8 ounces petite sirloin (or other steak of choice)
salt and black pepper
3 tablespoons unsalted butter, divided
1 pound shrimp, cleaned
1 cup heirloom cherry tomatoes, sliced in half
1 large avocado, pitted, peeled and sliced
chopped fresh parsley (for garnish)
To make garlic mayo vinaigrette:
1 head of garlic, top cut off and exposing the cloves
1 tablespoon olive oil
1/2 cup white wine vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1 teaspoon mayo
salt and black pepper
3/4 cup extra virgin olive oil
Preheat your oven to 425 degrees F. Place the head of garlic in the mold of a regular-sized muffin tin, with the exposed cloves facing up. Drizzle the garlic with olive oil and cover with foil. Roast the garlic for 40-45 minutes or until fragrant, soft and brown. Remove from heat and set aside to cool.
Once cool enough to handle, push the garlic cloves out from the head by pressing the bottom firmly. They should pop out easily.
Add the garlic cloves to a blender along with the white wine vinegar, honey, dijon mustard, mayo and a dash of salt and black pepper. Pulse 7-8 times. With the blender speed on low, slowly drizzle the extra virgin olive oil into the pitcher until all has been added. Continue to puree until completely smooth. Adjust seasoning to taste and then refrigerate until you are ready to serve.
Season your steak generously with salt and black pepper. Preheat a large griddle pan over medium-high heat. Add 1 tablespoon of butter and melt. Once melted add the steak and cook for 3-4 minutes on each side (for medium rare). Remove from heat and set aside to rest. Once rested, slice the steak against the grain in long, thin strips. Set aside.
While your steak is resting, prepare your shrimp. Melt the remaining 2 tablespoons of butter in a large non-stick skillet over medium heat. Add shrimp and season with salt and black pepper. Cook until shrimp are pink and cooked through, about 4-5 minutes. Remove from heat.
Assemble your surf n’ turf lunch: In the biggest compartment of the CHG bento lunch box, place the cooked quinoa and top it with the sliced steak. Place the shrimp in the top left compartment. Then the cherry tomatoes and avocados in the top right compartment. Generously drizzle all compartments with the garlic mayo vinaigrette.
Surf n’ Turf Cajun Pasta
4 (6-ounce) beef filet steaks, 1½-inches thick
2 tablespoons butter
3 tablespoons olive oil
1 pound jumbo shrimp, deveined and shells removed
1 whole small red onion, halved and sliced
1 whole green bell pepper, seeded, halved, and sliced
1 whole red bell pepper, seeded, halved, and sliced
3 cloves garlic, minced
½ cup white wine
1½ cups low-sodium chicken broth
¾ cups heavy cream
½ cup Parmesan cheese, grated
2 whole tomatoes, diced
Minced parsley, to taste
1 pound fettuccine, rigatoni, or other noodle
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook. Preheat oven to 425 degrees Fahrenheit.
Season steaks generously with Cajun spice. Melt 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks until dark golden brown on both sides. Remove to an oven-safe plate or dish. Place in the oven and continue cooking until medium rare, about 12 minutes.
Add additional 1 tablespoon butter and another tablespoon olive oil to the skillet and allow to melt/get hot. Season shrimp liberally with Cajun spice and throw into the skillet. Cook until opaque and deep golden brown. Remove to a plate and set aside.
Throw in onion and bell pepper, then cook for a couple of minutes until golden brown and color but still somewhat crisp. Add garlic and cook for 30 to 45 seconds. Remove veggies to a plate and set aside.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in the cream, stirring or whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Add Parmesan and stir to melt. Taste and adjust seasonings as needed.
Finally, add vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine, minced parsley, and toss to combine. Splash in more chicken broth if it needs more liquid.
Mound pasta on plates and nest a warm steak in the middle. Arrange shrimp around the edge of the plate. Sprinkle with a little more minced parsley and serve!
Classic Steak & Lobster with Chimichurri Sauce
2 lobster tails
2 in bone- ribeye steaks
salt and pepper to taste
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon brown sugar
1 clove garlic minced
1/4 teaspoon cayenne pepper
olive oil for cooking
real deal french fries for serving
To Make The SPICY GARLIC CHIMICHURRI BUTTER:
1 small head roasted garlic mashed (or 2 grated garlic cloves)*
1 stick (1/2 cup) unsalted butter softened
1 shallot minced or grated
1 anchovy fillet finely chopped
1 fresno chile seed + chopped
1/2 cup fresh cilantro chopped
1/4 cup fresh parsley chopped
2 tablespoons fresh oregano chopped
2 teaspoons kosher salt
To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week.
To make the steak and lobster, combine paprika, coriander, brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.
Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.
About five minutes before the steaks are done cooking, place the lobster, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove both the steak and tails from the heat.
To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the lobster tails. Best served with french fries.