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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 410.0
  • Total Fat: 10.3 g
  • Cholesterol: 216.0 mg
  • Sodium: 1,144.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 58.9 g

View full nutritional breakdown of Tri Tip Surf and Turf with Savory Vegetables and Pan Sauce calories by ingredient
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Tri Tip Surf and Turf with Savory Vegetables and Pan Sauce

Submitted by: RAINMANJA
Tri Tip Surf and Turf with Savory Vegetables and Pan Sauce

Introduction

Fine dining without the health or financial guilt. I put this together to satisfy the steakhouse craving, delivering all the flavor without the excessive fat. I know everything is in grams, they are easiest to work with in the kitchen if you have a scale, and make baking far more consistent. Fine dining without the health or financial guilt. I put this together to satisfy the steakhouse craving, delivering all the flavor without the excessive fat. I know everything is in grams, they are easiest to work with in the kitchen if you have a scale, and make baking far more consistent.
Number of Servings: 4

Ingredients

    4 (620 g) Beef Tri Tip Steaks (~1 1/3 lb)
    260g Scallops, raw (~1/2 lb)
    260g Shrimp, raw tail on (~1/2lb)
    330g Squash, Yellow (~3/4 lb) (about 4 small ones)
    350g Zucchini (~3/4 lb) (about 2 medium ones)
    320g Yellow onion (~3/4 lb) (about 2 medium ones)
    10g Extra Virgin Olive Oil
    5g Butter, Unsalted
    2 cups White Wine (something you wouldn't mind drinking)
    4 cloves of garlic, crushed
    The following are recommended amounts, adjust to taste
    2 tsp Mexican Oregano
    3g Freshly Ground Black Pepper
    7g Kosher Salt
    1/2 tsp Creole Seasoning

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Directions

Makes 4 equal servings

1)Rub Steaks with 4g of salt and 2g of pepper, set aside
2)Dice Veggies into 1 inch pieces
3)Toss seafood with 5g olive oil and the creole seasoning
4)Heat 1 cast iron skillet over medium high and one large non stick skillet (that you have a lid for) over medium
5)Pour 5g olive oil into the non-stick skillet
6)Pour your onions in, followed by the squash and zucchini (yes I know it's a squash too), making sure to leave the onion on the bottom (we want it to caramelize(brown) a bit)
7)Sprinkle a gram or two of salt and pepper and some oregano over the veggies and cover
8)Place your steaks on the pre-heated skillet (which is probably smoking by now, turn on the vent hood, it's about to get pungent)
9)Keep an eye on your steaks, cook to your taste, no more than medium with this cut. I like medium rare, about 3 minutes or less per side
10)Place the cooked steaks on a pre-heated plate(warm a microwave safe plate in the microwave a few seconds at a time until warm) and tent with foil, set aside
11)Place scallops gently in the iron skillet, sear on both sides, depending on the size of the scallops, medium sized about 1 minute per side, remove to a pre-heated bowl
12)Sear the shrimp in the same manner, for 30 seconds or so (don't overcook it like they do at restaurants), place in the bowl with the scallops
13)Drop the butter and garlic into the iron skillet
14)Toss the veggies in the non-stick skillet, the onion should be browned on one side a bit and the veggies should be nearly done, taste and correct seasonings
15)Deglaze the skillet with the wine, but don't scrape hard, or you'll ruin the season on the pan, let the wine reduce
16)If the veggies are done, transfer them to a pre-heated bowl or onto pre-heated serving plates
17)If you have any browned bits in the non-stick skillet, use the liquid from the iron skillet to deglaze the non-stick, and combine, continue to reduce
18)Strain off the drippings from the seafood bowl into the reduction
19)Take out the steak, slice against the grain into bite size slices, pour all the drippings into the reduction, plate the steak and the seafood
20)Sprinkle some oregano and pepper into the reduction
21)Once the reduction is the consistency of worcestershire sauce, correct seasonings, strain it, and pour it over the steak and seafood and serve

That's it, in 21 easy steps. I promise it's better tasting than your average steak house and easier than you think. Enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINMANJA.






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Member Ratings For This Recipe

  • This recipe sounds yummy, however, I can't get the herb de provence here in my area. The tomatoes, how many cups, as I do my own canning. If you can help me out in this regard, it will be appreciated..can't wait to make it!!! - 10/10/09

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  • This was sooooooo good. Much easier to make than it looks - just get your ingredients squared away before you cook. - 10/6/09

    Was this review helpful?   yes  No