Grilled Chuck Eye Steak, Surf And Turf With Zip Sauce

Grilled Chuck Eye Steak

Surf And Turf With Zip Sauce

A chuck eye steak is highly marbled and deeply flavored, delivering a similar experience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savory emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

Ingredients:

Surf & Turf

1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg)

2 tbsp (30 mL) canola oil, divided

Salt and freshly ground pepper to taste

8 extra-large or jumbo shrimp, peeled, deveined, tails left on

1 tbsp (15 mL) finely chopped parsley

1 tbsp (15 mL) thinly sliced green onion

2 tsp (10 mL) fresh lemon juice

1 tbsp (15 mL) unsalted butter, melted

Zip Sauce
1/2 cup (125 mL) Worcestershire sauce
1 tbsp (15 mL) hot mustard
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried parsley
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) granulated onion
1/2 tsp (2 mL) granulated garlic
Pinch cayenne pepper
Pinch ground cumin
1/2 cup (125 mL) unsalted butter, cold, diced

Directions:
For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 250°F (121°C).

Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant-read thermometer inserted sideways into centre reads 115°F (46°C) for medium-rare, 50 to 60 minutes. (Add about 15 minutes more cook time per desired temperature above medium-rare.) Remove steak from oven and loosely tent with foil to rest.

Place shrimp in medium bowl with remaining 1 tbsp (15 mL) oil. Season to taste with salt and pepper. Cover and refrigerate until ready to cook.

For the zip sauce, heat all ingredients except butter in a small pot over medium-low. Stir until well combined then raise heat to high. When it comes to a boil, remove from heat and gradually whisk in butter until emulsified. Keep warm over low heat until ready to serve.

Preheat grill to 450°F (232°C).

Grill steak on all sides until well charred, about 3 minutes total. Transfer to wire rack to rest.

Clean grill and cook shrimp until browned and cooked through, about 2 minutes per side. Place in a clean bowl with parsley, green onion, lemon juice and butter, and toss to combine.

With a sharp knife, slice steak into 1/2-inch (1-cm) thick slices. Add desired amount of steak on four warmed plates—there will be leftovers—then add the shrimp and sauce. Serve immediately. Serves 4 to 6