Surf and Turf with Peppercorn Steak Sauce and Garlic Herb Shrimp

Surf and turf isn’t just for special occasions-you can create this elegant dish right in your own kitchen. A perfectly seared sirloin steak is topped with a rich pan sauce studded with crushed peppercorns, then piled high with succulent shrimp tossed in garlic herb butter. The meal is rounded out with crispy garlic bread for soaking up every last drop of sauce and bright lemony roasted green beans for a fresh crunch.

This recipe brings together the best of land and sea in a harmonious, satisfying dinner. The steak is cooked to your liking, the shrimp are coated in a flavorful butter and the green beans add a vibrant, tangy note. It’s a complete meal that feels luxurious yet is surprisingly simple to prepare.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Place the garlic herb butter in a large bowl and let it come to room temperature. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Place the tricolor peppercorns in a zip-close bag and crush them with a rolling pin or heavy pan. Halve the baguette lengthwise. Zest the lemon and then quarter it.
2. In a small microwave-safe bowl, microwave 1 tablespoon of plain butter until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in the garlic powder (start with ¼ teaspoon and add more to taste), salt and pepper to make a garlic spread. On a baking sheet, toss the green beans with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. While the green beans roast, pat the sirloin steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat and transfer the steak to a cutting board to rest. Carefully wipe out the pan.
4. Rinse the shrimp under cold water and pat dry with paper towels; season with salt and pepper. Heat a drizzle of oil in the same pan over medium heat. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off the heat and transfer the shrimp to the bowl with the garlic herb butter. Add the scallion greens and toss until the shrimp are thoroughly coated. Cover to keep warm. Wipe out the pan.
5. Melt 1 tablespoon of plain butter in the pan over medium heat. Add the scallion whites and cook, stirring, until slightly softened, 1-2 minutes. Add the beef stock concentrates, ¼ cup water (⅓ cup for 4 servings) and ½ teaspoon of the crushed peppercorns (1 teaspoon for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off the heat and stir in another 1 tablespoon of plain butter (2 tablespoons for 4 servings) until melted. Season with salt and more crushed peppercorns if desired.
6. Spread the cut sides of the baguette with the garlic spread. Toast in the oven (on a baking sheet or directly on the rack) until golden, 3-5 minutes. Halve the baguette pieces on a diagonal. Toss the roasted green beans with lemon zest and lemon juice to taste. Slice the rested steak against the grain. Divide the garlic bread, green beans, steak and shrimp among plates. Spoon the pan sauce over the steak. Serve with any remaining lemon wedges and extra sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time as needed.

What can I use instead of tricolor peppercorns?

Black peppercorns work perfectly fine. Crush them as directed for a similar flavor.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque and curl into a loose ‘C’ shape. This usually takes 3-4 minutes.