Grilled Surf and Turf with Chili Lime Butter

If you’re looking to impress with a surf and turf dinner that’s both easy and extraordinary, this recipe is for you. Juicy bavette steak and tender salmon are cooked to perfection-either on the grill or stovetop-then topped with a vibrant chili lime compound butter that melts into every bite.

This surf and turf pack delivers double the protein and double the flavor, making it ideal for a date night or celebration. The chili lime butter adds a tangy, spicy kick that complements both the rich steak and the delicate salmon beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3.5 ounce Chili Lime ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. **Steak:** Pat the steak dry and season generously with salt and pepper (or your favorite grilling spices). For grilling: Place on oiled grates over medium-high heat and cook to desired doneness, about 4-8 minutes per side (grills vary). Let rest for a few minutes, then thinly slice against the grain. Top with as much chili lime butter as you like. For stovetop: Heat a drizzle of oil in a large pan over medium-high heat. Cook to desired doneness, 5-7 minutes per side. Let rest, slice and top with chili lime butter.
2. **Salmon:** Pat the salmon dry with paper towels and brush both sides with oil or mayonnaise (this helps prevent sticking and adds moisture). Season with salt and pepper. For grilling: Line grates with foil and heat over medium. Place salmon skin side down on foil. Grill until skin is crispy, then flip and cook until opaque and flakes easily, about 5-6 minutes per side (grills vary). Top with chili lime butter. For stovetop: Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin side down and cook until skin is crispy, 5-7 minutes. Flip and cook until opaque and flakes easily, 1-2 minutes more. Top with chili lime butter.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed.

What if I don't have chili lime butter?

You can make your own by mixing softened butter with lime zest, lime juice, chili powder and a pinch of salt.

Can I cook the steak and salmon together on the grill?

Yes, but be mindful of different cooking times. Start the steak first, then add the salmon later so both finish at the same time.