Throw a hangar steak and shrimp on the grill and top it with th a fresh peach, smoky chipotle and creamy blue cheese butter for a delicious surf and turf.
Pin Grilled Surf and Turf here.
Meat or Seafood? Seafood or Meat? What to do for Father’s Day? Why choose? Instead make my Surf and Turf, Grilled Steak and Shrimp with Peach Chipotle Blue Cheese Butter. On a special day like Father’s Day, I like to make something a little more decadent. I may allot myself a few more calories but still want the food to be overall healthy.
This recipe for Surf and Turf fits the bill. I happened to use a hanger steak but other healthy choices would be sirloin or a filet mignon. If you aren’t worried about the calories and fat than a rib-eye would be my choice. If you don’t eat read meat, put some of this incredible butter on a pork chop or a chicken. This is a very versatile dish. The star is the compound butter.
Talking about Peach Chipotle Blue Cheese Butter, here are a few tips. Use fresh peaches, if possible. I first tried this recipe with some “lite” canned peaches. Yuck! I did not like the peaches at all. So if you are going to use canned, use a really good brand. For the best results, buy your peaches a few days before. It’s OK if they aren’t ripe. Put them in a brown bag on the counter and check each day to see if they are ripe. You want a ripe peach so it is easy to peel off the skin.
As for the chipotle, I wish someone would sell a small tube of already pureed chipotle in adobo sauce. A few years ago I wrote to Amore, a company that sells tomato paste in a tube and asked if they would make a tube of pureed chipotle in adobo sauce. I guess they didn’t think it was a good idea because I’ve never seen it. So I buy one of those small cans and puree the entire contents in my food processor. Then I put it in a labeled small baggy and freeze it. Then I can cut off a piece whenever I need it. Wouldn’t a tube be so much easier? Don’t you think it would be a good idea? Maybe I should patent it and make it myself 🙂
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Happy Healthy Eating,
Steak and Shrimp with Peach Chipotle Blue Cheese Butter
- 1 lb Hangar Steak
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/2 lb shrimp de-veined and shelled
- 1 peach cut into 8 wedges
- 1/2 peach skinned and chopped
- 1 tsp. olive oil
- 1 garlic clove minced
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 tsp. pureed chipotle in adobo sauce
- 1 tbsp. water
- 2 tbsp. minced peaches peeled
- 1/2 tsp. pureed chipotle in adobo
- 1 tbsp. crumbled blue cheese softened
- 2 tbsp. light butter softened
To make butter:
In a small bowl, mash the blue cheese. Add butter and mash together.
Stir in peaches and chipotle.
Place a piece of plastic wrap onto a work surface and scoop butter onto it.
Wrap plastic around the butter and roll into a log. Refrigerate for at least 4 hours.
Puree chopped peaches, oil, garlic, cumin, salt, chipotle and water.
Pour into a large ziploc bag and add shrimp. Gently massage marinade into the shrimp.
Add peach wedges and gently combine.
Refrigerate for at least 3 hours but up to 6 hours.
Grilling the steak and shrimp:
Sprinkle both sides of steak with salt and pepper and let steak sit on counter to come to room temperature.
Heat grill on high until very hot. Turn down the grill to medium low and cook steaks on one side for about 4 minutes per side for medium rare.
Place steaks onto a cutting board and let rest for about 5 minutes.
For the shrimp and peaches you can either put them on skewers that have been soaked in water for 15 minutes or grill using a grill basket. They will grill for about 5 minutes. As soon as they turn pink, they are done.
Place steak and shrimp on a platter and top with the peach chipotle blue cheese butter.
But wait, there’s more. Check out these deliciously healthy grilling recipes: