Tonight I decided to enjoy the grill like many people do on this long Labor Day weekend. I decided to go with grilled steak and prawns on a bed of orzo and grilled corn on the cob. But let’s face it, it needs to be kicked up a bit. So… the steak is grilled with Montreal Seasoning, the prawns marinaded in orange, ginger and garlic then grilled with the marinade as a glaze, the orzo has red pepper, shallots, and garlic, and the corn on the cob is buttered and seasoned with shichimi togarishi. For this dinner, I am going to create dedicated posts for each part (main, side one and side two.). Are you ready to get cooking?

Surf and Turf

Ingredients:

• 8 oz top sirloin steak
• 1-2 tsp olive oil
• 1 1/2 tsp Montreal steak seasoning
• 6 – 8 prawns (16-20 per pound)

Marinade for prawns

• 1/4 cup fresh orange juice
• 1 tsp garlic, minced
• 2 tsp ginger, grated
• 1/2 tsp dried cilantro
• 1/2 tsp red pepper flakes
• 1 tsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp orange zest

Preparation:

Combine the marinade ingredients and whisk until smooth.

Remove 2 – 3 tbsp of marinade and set aside.  Place the cleaned and shelled prawns into the remaining marinade and refrigerate for 30 minutes. Heat the grill on high and drizzle the olive oil over the steak.Rub the seasoning well into both sides of the steak and set aside until the grill is hot.

Place the steak on the hot grill for 2 – 3 minutes, then turn it over and reduce the heat to low and close the cover. Set a timer for 10 minutes and check the steak for desired doneness using a thermometer.

During the steak cooking time, thread the prawns onto two skewers. When the steak is done, remove to a plate and cover loosely with foil to rest another 7 – 10 minutes. Turn up the grill heat to high/ medium high. During the steak resting time, grill the prawns using the marinade to glaze the first side only.  When the prawns are rosy and opaque, remove from the grill.

Plate with the steak and sides (Red Pepper and Shallot Orzo and Grilled Togarishi Corn on the Cob).