Surf and Turf with Grilled Vegetables

  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 2 servings
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Herb Butter:

2 cloves garlic, smashed

Zest of 1 lemon, plus half of the juice

1 cup fresh flat-leaf parsley leaves, finely chopped 

4 tablespoons (1/2 stick) unsalted butter, at room temperature 

Kosher salt 


2 ears corn, shucked

3 sprigs fresh oregano or marjoram, leaves stripped off

1 Roma tomato 

1 large red onion 

1 medium zucchini 

Half a Fresno chile pepper 

1/4 cup chopped fresh chives

1/4 cup crumbled feta 

1/4 cup olive oil 

1/4 cup red wine vinegar 

Kosher salt

Surf and Turf:

6 prawns, peeled and deveined, heads removed

2 cloves garlic, smashed 

Juice of half lemon 

2 tablespoons olive oil, plus more for the steaks

Two 12-to-14-ounce strip steaks (about 1/2-inch-thick) 

Kosher salt 


  1. For the herb butter: Combine the garlic, lemon zest and juice, parsley, butter and a pinch of salt in a small bowl. Keep at room temperature for topping the steak before serving.
  2. For the salad: Prepare an outdoor grill over medium-high heat. Grill the corn until well-marked, turning as needed, about 5 minutes. Let cool for a few minutes then slice the kernels off and transfer to a medium bowl. Add the oregano leaves, tomato, onion, zucchini, Fresno chile, feta, olive oil, vinegar and salt to taste. Toss to coat evenly.
  3. For the surf and turf: Toss the prawns with the garlic, lemon juice and olive oil in another medium bowl and let marinade while grilling the steaks. Massage the strip steaks with olive oil and sprinkle each side with salt. Grill the steaks until well-marked and medium-rare, about 3 minutes per side. Let the steaks rest and grill the prawns until pink and cooked through, about 3 minutes per side. Divide the steaks, prawns and salad between 2 plates. Top the steaks with a spoonful of the herb butter.
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