GRILLED TRI TIP AND SHRIMP WITH GARLIC HERB BASTE
RECIPE TYPE
Beef, BBQ, Surf and Turf, Seafood
SERVES
8
Prep time: 15 min
Total time: 40 min
Ingredients
INGREDIENTS
1 tri tip steak roast (about 2lb) |
1/4 cup Longo’s Roasted Garlic and Shallot Grilling Oil, divided |
2 tbsp Longo’s Montreal Steak Spice |
2 bags (454g each) Longo’s Frozen Shrimp 13/15, thawed and peeled |
1 tsp salt |
Garlic Herb Baste: |
1/2 cup Longo's Country Churned Salted Butter |
1/4 cup Longo’s Roasted Garlic and Shallot Grilling Oil |
12 cloves garlic, minced |
1 1/2 tsp grated lemon zest |
3 tbsp Longo’s lemon juice |
1 cup chopped fresh herbs |
(a combination of herbs such as Longo’s Thyme, Rosemary, Oregano, Chives and Parsley) |
1/2 tsp each salt and pepper |
Directions
DIRECTIONS
Rub tri tip steak with 3 tbsp of the oil and sprinkle steak spice all over to coat; set aside. Sprinkle shrimp with salt and set aside.
Garlic Herb Baste: In small pot, combine butter, oil, garlic, lemon zest and lemon juice; bring to a gentle simmer, then simmer over low heat for 15 minutes. Remove from heat and stir in herbs, salt and pepper; set aside half of the baste.
Heat grill to medium-high, about 450°F. Place tri tip on one side of grill and sear on one side for about 8 minutes. Turn and grill for another 8 minutes or until meat thermometer reaches 130°F in thickest part of steak. Remove to cutting board and let stand for 10 minutes before slicing.
Meanwhile, toss shrimp with remaining 1 tbsp of oil and grill for about 3 minutes per side, basting with half of the Garlic Herb Baste until opaque and cooked through.
Drizzle steak with reserved Garlic Herb Baste and top with shrimp to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 45g | Fibre 1g |
Fat 32g | Sugar 0g |
Carbs 3g | Sodium 1,310mg |
