Ask an Expert!
1-800-606-7879
1-800-606-7879
SURF ‘N’ TURF WITH CREAMY CAJUN LIME SAUCE
Ingredients
| 2 | Sirloin steaks, at least 1-inch thick |
| As needed | Salt and pepper |
| 14 (about 8 oz.) | Shrimp, peeled, deveined |
| 2 tbsp. | Butter |
| 2 tbsp. | Cajun seasoning mix |
| 1 | Lime, zested and juiced |
| 2 cloves | Garlic, minced |
| ¼ cup | Dry white wine – like Gnarly Head Chardonnay |
| ½ cup | Heavy cream |
| 1 tsp. | Dijon mustard |
| ½ tbsp | Cornstarch |
Steps
Source: Napoleon
1. Pull out the steaks, pat them dry and season with salt and pepper. Place the steaks onto a wire rack over a tray and place them back into the fridge while you prep the other things.
2. Make some Cajun-butter by combining 1 tbsp. of seasoning to 2 tbsp. of butter. Wrap the seasoned butter in plastic wrap and form into a tube. Chill. Season the shrimp with the remaining Cajun seasoning.
3. Move the Napoleon BBQ grill infrared sear station side burner grids into the upper position and preheat for at least 10 minutes. Preheat two main burners to medium-high. If you do not have an infrared side burner, preheat two of the main burners to high, leaving the other two off.
4. Divide the cold Cajun butter in two. Sear the steaks over high heat until grill marks form on both sides, then move them to the main barbecue over the burners that are not on, to finish cooking. They’re done at 145°F for medium-rare. Place ½ tbsp. of Cajun butter on top of each steak while they finish.
5. If using the sear station, turn it down to low and place a saucepan over the heat. Melt the remaining Cajun butter and add the garlic, cooking until fragrant, about a minute. Add the white wine, allowing the alcohol to cook off a little. Incorporate the cream and mustard, then bring the mixture to the barest of simmers so that you don’t scorch the cream. This can also be done using a range side burner or the stovetop indoors.
6. Place the shrimp on Napoleon BBQ over direct heat on the main grill heat, cooking until both sides are bright pink and have grill marks.
7. Finish the sauce by removing 2 tbsp. to a small bowl and adding a ½ tbsp. of cornstarch. Mix thoroughly and then add this to the sauce mixture sill on the heat. If the sauce has thickened without the use of cornstarch, that is also great, skip this step. Dribble in lime juice to taste until the sauce becomes bright and vibrant.
8. Remove everything from the heat and allow the steaks to rest for at least 5 minutes then top with shrimp. Add the cajun cream sauce and garnish with lime zest. Serve with your favorite seasonal veggies.