Last Updated on January 22, 2020
When most people think surf and turf, they probably imagine an upscale dinner at a high-end restaurant, likely reserved for special occasions only.
Think Beyond Lobster
The surf and turf meal has a long history of owning the center page on steakhouse menus, and it’s nearly always a pricey filet mignon and lobster combination.
Here’s the thing: Steak and seafood do go together fabulously, and they don’t have to be the most expensive cuts or rarest fish on the planet to taste extravagant.
Take salmon and sirloin, for example. These are two “everyday” proteins you wouldn’t think twice about cooking on a Tuesday night—but when you combine them with a little bit of creativity—and a dash of love— you get a dish that’s suddenly special.
Find the Perfect Balance
If you’re unsure how to bring the taste of salmon and sirloin together in a way that’s not overpowering, I totally understand. My goal when combining proteins is always balancing the two flavors, so I’ll start with something that marries them nicely and build from there.
Sirloin and salmon are both fairly mellow in flavor and pair deliciously with bright ingredients. I might start with fresh garlic and ginger as bases. From there it’s all about adding elements that make your proteins shine. I’ll bring in some liquids to build a sauce—I particularly love sake or sparkling wine to do the trick.
Your average steakhouse surf and turf dinner comes with some sort of potato, but I like to switch it up. I’ll add some colorful veggies that create a bright background and a little crunch and texture. Think asparagus, snow peas, sliced radishes, or even pineapple.
Make it Your Own
There are lots of ways to make a uniquely delicious, eye-catching surf and turf dinner at home. It all comes down to being creative with your plate. Try slicing the steak, crumbling the salmon, or making croquettes to place alongside a sirloin skewer. Drizzle the sauce or serve it on the side. Most importantly, have fun and experiment!
Yankel Polak is the Head Chef at ButcherBox.