Surf and Turf with Fried Rice and Corn
Ingredients
For the Steak:
1 ribeye or sirloin steak
1 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
For the Shrimp:
1/2 lb shrimp, peeled and deveined
1 tbsp butter
2 cloves garlic, minced
1/2 tsp paprika
Salt and pepper to taste
Juice of 1/2 lemon
For the Fried Rice:
2 cups cooked white rice (day-old rice works best)
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup diced carrots
2 eggs, beaten
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
1 clove garlic, minced
1/2 tsp ginger, minced (optional)
For the Corn:
2 ears of corn, boiled or grilled
1 tbsp butter
Salt and pepper to taste
Instructions
1. Prepare the Steak:
Let the steak sit at room temperature for about 30 minutes.
Season the steak with olive oil, salt, pepper, and garlic powder.
Heat a skillet or grill over high heat. Sear the steak for:
3–4 minutes per side for medium-rare
Adjust time for preferred doneness.
Remove the steak and let it rest for 5 minutes.
2. Cook the Shrimp:
Heat butter in a skillet over medium heat.
Add minced garlic and sauté until fragrant.
Toss in the shrimp and season with paprika, salt, and pepper.
Cook for 2–3 minutes on each side, or until the shrimp turn pink.
Squeeze lemon juice over the shrimp and set aside.
3. Make the Fried Rice:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Sauté garlic (and ginger, if using) until fragrant. Add carrots, peas, and corn.
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space, scrambling until cooked.
Add the rice, soy sauce, and sesame oil. Stir everything together and cook for 3–4 minutes until well combined and heated through.
4. Prepare the Corn:
Boil or grill the corn until tender.
Brush with butter and season with salt and pepper.
5. Assemble the Plate:
Place the fried rice as the base on a plate.
Arrange the steak, shrimp, and corn on the cob around the rice.
Garnish with freshly chopped parsley or cilantro, if desired.
Tips for Success:
For extra flavor, marinate the shrimp in garlic, olive oil, and lemon juice for 30 minutes before cooking.
Use leftover rice for the fried rice to avoid clumping.
Grill the corn for a smoky, charred flavor.
Enjoy this hearty surf-and-turf meal packed with flavors! 🍤🥩🌽 #SurfandTurfwithFriedRiceandCorn #recipelady1111 #foryou #share #repost #followmeformore #saveforlater #recipesforyou #recipesoftiktok #digitalcookbook #fyp #recipelady #comfortfood
Wow, this Surf & Turf with Fried Rice and Corn recipe is an absolute showstopper! I love how it brings together so many delicious elements into one satisfying meal. After making it a few times, I've picked up some extra tips and tricks that really elevate this dish from good to absolutely amazing. If you're looking to impress or just treat yourself to something special, these insights will help you get there! First off, let's talk about getting that steak just right. You know, that perfect crust and juicy interior? My biggest game-changer was remembering to let the steak come to room temperature for at least 30 minutes before cooking. This ensures even cooking. And don't be shy with the heat! A screaming hot skillet or grill is crucial for that beautiful sear. Once it's cooked to your liking (I usually aim for a perfect medium-rare), always let it rest for 5-10 minutes. This allows the juices to redistribute, leading to a much more tender and flavorful bite. Trust me, I used to skip this step, and my steaks were never as good! Now for the shrimp – they're delicate and can go from perfectly plump to rubbery in a flash. The key here is not to overcrowd your pan and to cook them quickly over medium heat. When they turn pink and opaque, they're done! That squeeze of fresh lemon juice at the end brightens everything up and is a must for me. Sometimes, I’ll even marinate them in a little extra garlic and a pinch of red pepper flakes for an added zing. My journey to perfect fried rice had its bumps, but I finally cracked the code! The absolute secret is using day-old, chilled rice. Freshly cooked rice has too much moisture and will result in a mushy mess. Using cold, leftover rice ensures those distinct grains and that lovely fluffy texture we all crave. Also, don't skimp on the heat for your wok or skillet, and keep things moving. I love adding extra veggies like bell peppers or green onions along with the peas and carrots for more color and crunch. For an extra layer of umami, a dash of fish sauce alongside the soy sauce can be a real game-changer! And the corn! While boiled is quick and easy, grilling the corn takes it to a whole new level. The slight char adds a smoky sweetness that complements the rich steak and shrimp beautifully. If you're feeling fancy, try making a simple compound butter with some chopped fresh herbs like parsley or chives, or even a little chili powder, to brush over the hot corn. It’s a small step that makes a big impact. Beyond the core recipe, I often play around with variations. For the steak, a New York strip works wonderfully if you prefer a different cut. And for the fried rice, sometimes I'll toss in some diced chicken or even some crispy tofu for added protein. Don't be afraid to experiment with your favorite sauces – a touch of hoisin or even sriracha can really personalize your dish. Finally, presentation matters! A sprinkle of fresh chopped cilantro or parsley not only adds a pop of color but also a fresh herby note. I also like to serve this alongside a crisp, light cucumber salad dressed with a rice vinegar vinaigrette to cut through the richness. And for drinks? A chilled light lager or a crisp Sauvignon Blanc pairs wonderfully. This Surf & Turf with Fried Rice and Corn has become one of my favorite meals to cook, whether it's for a special occasion or just a really good weeknight treat. Give these extra tips a try, and I guarantee you'll be making a restaurant-quality meal right in your own kitchen!
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