September 2, 2020
Combining goodness from both land and sea, surf n’ turf is a popular meal combination that’s actually enjoyed all Canada, the U.S., the U.K., and Australia. Australians, having a “barbie,” like to twist the name and call it “beef and reef” whereas others call it “pier and steer,” but regardless of the rhyme, the dish normally includes steak cuts such as filet mignon coupled with a seafood; traditionally shrimp or lobster. Foodie rebels, however, like to put a different spin on this dish and may opt for a different meat choice such as venison kabobs alongside an alternate seafood like seasoned salmon, prawns, or freshwater trout. The best part about this dish is you can mix and match with the items of your choice, so get surfin’ and turfin’!
Whether you need to make something fast, you’re looking for a family-friendly recipe or you need to prep a feat, we’ve got you covered. Try our Top Sirloin Medallion & Lemon-Dill Shrimp with Potato Onion Griller. Or, Top Sirloin Medallions & Grilled Shrimp with Balsamic Glazed Mixed Vegetable Griller. If you want a tropical twist, Top Sirloin Medallions.
Top Sirloin Medallions & Grilled Shrimp with Balsamic Glazed Mixed Vegetable Griller
2 packages Top Sirloin Medallions and Shrimp
1 package Cal & Gary’s Mixed Vegetable Griller
2 tbsp Balsamic Vinegar
1 tbsp honey
1 tsp garlic, chopped
2 tbsp parsley, chopped
2 tbsp basil, chopped
4 each skewers, soak wooden skewers for 5 minutes in water
salt and pepper
1. Preheat grill.
2. Toss the Cal & Gary’s Griller with the chopped garlic. In a small bowl combine the honey and balsamic. Now drizzle over the Griller vegetables.
3. Skewer the shrimp and season the medallions and shrimp with salt and pepper.
4. Place medallions, shrimp and Griller on the grill. Cook the medallions for about 3-5 minutes per-side for medium rare. Cook the skewers for about 2 minutes per-side. As the meat is cooking, make sure to stir the griller so the balsamic glaze reduces evenly and coats the vegetable. Cook the Griller until the vegetables are tender.
5. Remove medallions, shrimp and vegetables from the grill. While the meat is resting, toss the Griller with the parsley and basil.
This week, we’re craving subtle spice and dishes with a lot of flavor… but we’re also trying to be healthy too.
What’s for dinner tonight? Sometimes we all feel like just making the same old same old is good enough.
Stews are one of the oldest methods of preparing food in history.