Grilled Steak and Shrimp with BLK Garlic Butter
Grilled Steak and Shrimp with BLK Garlic Butter for a spicy surf and turf dinner!
Servings: 4 People
Ingredients
Steak:
- 1 Ribeye Steak
- 1.5 tsp Kosher Salt
- 1.5 tsp Black Pepper
- 1.5 tsp Garlic Powder
- 2 tbsp BLK Hot Sauce
- 1 tbsp Canola Oil
Shrimp:
- 6-8 Colossal Shrimp deveined
- BLK Garlic Butter
- BLK Garlic Butter
- 8 oz Softened Butter
- 1.5 tbsp BLK Hot Sauce
- 1.5 tbsp Black Garlic Sauce
- 1.5 tbsp Chopped Parsley
- 1 medium Lemon juiced
- 1 tsp Red Chili Flakes
- 1 tsp Kosher Salt
Instructions
- Begin by adding all the ingredients for the BLK Garlic Butter to a bowl and mixing together.
- Grab plastic wrap or some non-stick wax paper at 1-1.5ft in length. Place all the mixed butter on one side of the paper, then carefully roll it into a “log” shape.
- Place the butter in the fridge for 2 hours to set.
- Next, slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook.
- Preheat your grill to medium high heat temperature (around 375F) for direct cooking.
- Add your steaks to the grill and cook until 120F internal (around 10-15 minutes per side).
- When the steaks are done cooking, pull them off, top with a large medallion of the BLK Garlic Butter and let them rest for 10 minutes.
- Next, add a skillet to the grill at a slightly lower temperature (around 325F), and add 2-3 medallions of the BLK Garlic Butter.
- Once the butter has fully melted, add your shrimp into the skillet and let cook for 1.5 minutes per side.
- When done, pull off and let shrimp rest.
- Slice into your steaks and serve with your shrimp. Enjoy!
Video
Nutrition
Serving: 4g | Calories: 589kcal | Carbohydrates: 5g | Protein: 16g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 181mg | Sodium: 2177mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1729IU | Vitamin C: 26mg | Calcium: 49mg | Iron: 2mg