Manhattan striploin steak with shrimps and garlic butter (surf and turf) - Le Coup de Grâce
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    • Manhattan striploin steak with shrimps and garlic butter (surf and turf)

    Preparation :2h15 min Cooking :12 min
    Difficulty :easy
    Servings :2 to 3

    Nothing more satisfying than a surf and turf. Here, I opted for an ultra-juicy Manhattan striploin steak with giant prawns grilled to perfection. A little homemade garlic butter with that and hop, dinner is served!

    Ingredients for the butter

    • 3/4 cup soft butter
    • 3 cloves garlic, minced very finely
    • 2 tablespoons finely chopped fresh parsley
    • 1 teaspoon white wine
    • Salt and pepper from the mill

    Ingredients for the rest

    • 2 manhattan Striploin steaks of 200 g each
    • 454 g raw shrimp size 16-20, shelled but with tail
    • Olive oil

    Preparation

    • In a bowl, add the ingredients for the butter and season with salt and pepper. Mix well and pour in the centre of a plastic wrap.
    • Roll tight and turn the sides to compact the butter in the centre to form a cylinder. Reserve in the fridge for at least 2 hours to harden.
    • Remove steaks 30 minutes before cooking to temper. Season with salt and pepper generously on each side.
    • In a large cast-iron skillet over medium-high heat, pour a drizzle of olive oil and add steaks.
    • Cook for 2 to 3 minutes, rubbing the meat in the bottom of the pan.
    • Flip the meat over and add 3 nice slices of garlic butter. Continue cooking for 2 to 3 minutes, basting the meat with the melted butter. At this point, doneness should be rare. Continue cooking if necessary. Place the meat on a plate, cover with foil and let stand for 5 minutes.
    • Rinse the pan and preheat on high heat. Melt 3 nice slices of garlic butter then add the shrimps. Cook for 4 to 5 minutes without stirring the shrimps until they are well coloured and pink. Serve with the steaks and accompany with a fresh salad!
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    Our wine stewards suggest

    +- 15$ NIEPOORT DÃO RÓTULO

    Dirk Niepoort, is one of Portugal's most inspiring winemakers ! It highlights local grape varieties, which here offers syrah with black olive and pepper flavours. Yum!

    IPA AMÉRICAINE DES APPALACHES, PIT CARIBOU, 7%

    Fresh and salty, these steaks will be marvellously accompanied by this IPA with aromas of citrus and pine that offers a beautiful resinous bitterness. Its coriander aromas will bring even more freshness.

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    Manhattan striploin steak with shrimps and garlic butter (surf and turf)

    • Preparation : 2h15 min
    • Cooking : 12 min
    • Servings : 2 to 3

    Ingredients for the butter

    • 3/4 cup soft butter
    • 3 cloves garlic, minced very finely
    • 2 tablespoons finely chopped fresh parsley
    • 1 teaspoon white wine
    • Salt and pepper from the mill

    Ingredients for the rest

    • 2 manhattan Striploin steaks of 200 g each
    • 454 g raw shrimp size 16-20, shelled but with tail
    • Olive oil

    Preparation

    • In a bowl, add the ingredients for the butter and season with salt and pepper. Mix well and pour in the centre of a plastic wrap.
    • Roll tight and turn the sides to compact the butter in the centre to form a cylinder. Reserve in the fridge for at least 2 hours to harden.
    • Remove steaks 30 minutes before cooking to temper. Season with salt and pepper generously on each side.
    • In a large cast-iron skillet over medium-high heat, pour a drizzle of olive oil and add steaks.
    • Cook for 2 to 3 minutes, rubbing the meat in the bottom of the pan.
    • Flip the meat over and add 3 nice slices of garlic butter. Continue cooking for 2 to 3 minutes, basting the meat with the melted butter. At this point, doneness should be rare. Continue cooking if necessary. Place the meat on a plate, cover with foil and let stand for 5 minutes.
    • Rinse the pan and preheat on high heat. Melt 3 nice slices of garlic butter then add the shrimps. Cook for 4 to 5 minutes without stirring the shrimps until they are well coloured and pink. Serve with the steaks and accompany with a fresh salad!

    Innkeeper, drinks!

    +- 15$ NIEPOORT DÃO RÓTULO

    Dirk Niepoort, is one of Portugal's most inspiring winemakers ! It highlights local grape varieties, which here offers syrah with black olive and pepper flavours. Yum!

    IPA AMÉRICAINE DES APPALACHES, PIT CARIBOU, 7%

    Fresh and salty, these steaks will be marvellously accompanied by this IPA with aromas of citrus and pine that offers a beautiful resinous bitterness. Its coriander aromas will bring even more freshness.

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