• Aubrianna

Surf 'n' Turf

My parents anniversary was coming up and my sister and I wanted to make a delish meal for everyone, but we wanted to try something that was a little more fancy looking. We decided on a surf 'n turf dish. I found this recipe online and modified it a to my taste.

Makes 2 servings


Here's what you'll need:


Chimichurri • 5 cloves garlic, peeled and minced

• ½ cup picked fresh oregano leaves, loosely packed

• ½ cup picked fresh parsley leaves, tightly packed

• 1 teaspoon hot red pepper flakes

• 1 tablespoon red wine vinegar

• 4 tablespoons extra-virgin olive oil

• ½ cup water

• 1 ½ teaspoon salt


Potato Puree • 8 oz potatoes, peeled and quartered

• 1 tablespoon salt

• 1-2 tablespoons vegan butter

• 2-4 tablespoons unsweetened non-dairy milk


Oyster Mushroom & Onion Petals • 1 pack oyster mushrooms

• 1 medium sweet onion, cut in half, inner pieces separated

• Olive oil

• ½ teaspoon finely minced shallot

• ¼ teaspoon finely minced garlic

• Salt and pepper to taste

Sautéed Haricots Verts • About 48 haricots verts

• Olive oil

• Salt and pepper to taste


Portobello Mushroom Steaks • 4 Portobello mushroom caps

• Olive oil

• ¼ cup soy sauce

• ¼ cup Kentucky bourbon

• Salt & pepper to taste

• Sage to taste

• Thyme to taste

• Garlic to taste


Vegan Gravy (optional)

• 2 cubes Not-Beef Boullion

• 3 cups hot water

• 3 tablespoons vegan butter

• 3 tablespoons flour plus more for thickening


Garnish Finely diced tomato


Directions:

Prepare the Chimichurri (at least a couple of hours ahead)

1. Very finely chop the oregano and parsley

2. Dissolve the salt in the water

3. Combine the garlic, red pepper flakes and minced herbs

4. Stir in the red wine vinegar and then the olive oil

5. Stir in the salt water


Marinate the Portobello Mushroom Steaks

1. Mix all of the olive oil, soy sauce, bourbon, salt, pepper, sage, thyme, and garlic together in a small bowl and stir. This will create the marinade for the caps.

2. Place the caps in a dish.

3. With a sharp knife, carefully score a crosshatch pattern on each side of the mushroom, slicing about ⅛-inch deep. Repeat with the other mushroom.

4. Cover the caps with the marinade mixture

5. Let sit, flipping the caps occasionally while you prepare the other items


Prepare the Oyster Mushrooms & Onion Petals

1. Wash your oyster mushrooms and separate them into a bowl

2. Add your peeled and cut onion petals to the mushroom bowl and mix. Set aside until it's time to cook

3. Dice up your shallot and mince your garlic. Set aside until it's time to cook.


Prepare the Potato Puree

1. Combine the potatoes, salt and 1 quart of water in a medium pot

2. Bring to a boil

3. Reduce the heat to a simmer and cook, covered until the potatoes are tender

4. Drain well

5. Mash them with a potato masher

6. Stir in the vegan butter until it is completely absorbed

7. Add in the non-dairy milk and stir

8. Keep warm


Finish the Oyster Mushrooms

1. Heat some olive oil in a sauté pan over medium heat

2. Add the shallot and garlic, cook until tender

3. Add the mushrooms and onion petals. Cook until tender. Season with salt and pepper

4. Set aside and keep warm (on an oven safe plate, wrapped in foil, in your oven on its lowest setting)


Cook the Haricots Verts

1. Toss the haricots verts in just enough oil to coat them lightly

2. Season with salt and pepper

3. Heat a pan over medium high heat

4. Add the green beans and sauté until desired tenderness. I like mine to be a little crunchy still.

5. Remove from heat. Cover to keep warm and set aside.


Make the Gravy

1. Add bouillon cubes and water to a mixing cup and stir until bouillon is dissolved.

2. Heat a sauce pan over medium heat.

3. Add butter and flour and whisk until butter is melted and a smooth & bubbly roux begins to form

4. Pour in bouillon/water mixture and continue to whisk until it heats through and begins to bubble

5. Gravy should begin to thicken, but if it is not thick enough, add flour (1 tbsp. at a time) until it reaches your desired thickness - whisking constantly

6. Remove from heat and set aside. Keep covered to keep warm.


Finish the Portobello Mushrooms Steaks

1. Heat your cleaned grill to 450ºF

2. Cook the marinated mushroom caps for about 5-7 minutes on each side


Assemble the Plate

1. Make sure all of your items are warm. If they need to be warmed back up, do so on the stove or oven for a few minutes.

2. Place a scoop of potatoes in the center of the plate and press down in the center to make a crater.

3. Place some haricots verts on top of the potatoes

4. Place some of the oyster mushroom and onion petal mixture on the side the potatoes

5. Place the mushroom steak on top of the haricots verts.

6. Spoon some of the chimichurri overtop of the steak

7. Garnish with diced tomatoes and gravy if desired

8. Serve and enjoy!




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