Fourth of July: Surf and Turf

Dinner,Featured Article,Fourth of July,Holidays,Recipes
June 27, 2011

As American as hot dogs and apple pie, the Mad Men-era "surf and turf" platter is making a sizzling hot comeback at our Fourth of July table.

Cumin-Crusted Steak
Photo by Mark Boughton

One if by land, two if by sea—one of the most famous sentences ever spoken in American history—could not be more apropos for where our heads are at this Fourth of July. A thick juicy steak plus a side of seafood grilled to perfection, better known as a "surf and turf" menu, sounds just old-fashioned enough to make us smile and just delicious enough to make us hungry.

A relic of the 1960s, surf and turfs were steakhouse favorites, typically pairing steak with lobster. That feels a little overly rich to us though—both from a flavor and a wallet perspective—so we've ditched the lobster for shrimp, saving cost and calories, and we've updated the steak to a spicy, cumin-crusted cut of beef and we're pairing it with a boatload of our Beer-Boiled Shrimp Cocktail. Add a few side salads and our Firecracker Cheesecake and your Fourth will stellar from the steak up.





Cumin-Crusted Beef Steaks with Orange-Olive Relish

Southwestern flavors meld perfectly with Mediterranean to elevate a juicy cut of pan-grilled beef.

Beer-Boiled Shrimp Cocktail

Beer-Boiled Shrimp Cocktail

Beer for the shrimp and chili-flavored cocktail sauce amp up this version of the classic appetizer.


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