Celebrity chef and grilling expert Ted Reader, known as the "Godfather of the Grill," has unveiled a mouthwatering recipe for a Surf 'n' Turf Open-Face Steak Sandwich. This dish combines the best of land and sea, featuring a perfectly grilled steak topped with succulent seafood, all served on a toasted open-face bun.
Ingredients
- 1 lb ribeye or sirloin steak, about 1 inch thick
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 slices of thick-cut bread or sourdough
- 1/2 lb cooked lobster meat or shrimp, chopped
- 1/4 cup melted butter
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Fresh parsley, chopped for garnish
- Optional: hollandaise sauce or garlic aioli
Instructions
- Prepare the grill: Preheat your grill to high heat (about 450°F to 500°F).
- Season the steak: Pat the steak dry and season generously with salt and pepper on both sides. Drizzle with olive oil.
- Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest for 5 minutes.
- Toast the bread: While the steak rests, grill the bread slices for about 1 minute per side until lightly charred.
- Prepare the seafood topping: In a small bowl, combine the chopped lobster or shrimp with melted butter, garlic, and lemon juice. Toss gently to coat.
- Assemble the sandwich: Slice the rested steak against the grain into thin strips. Place the grilled bread on plates, top with steak slices, then spoon the seafood mixture over the steak.
- Finish and serve: Drizzle with hollandaise or aioli if desired, garnish with parsley, and serve immediately.
This Surf 'n' Turf Open-Face Steak Sandwich is a showstopper for summer barbecues or special occasions. The combination of smoky grilled steak with buttery seafood creates a symphony of flavors that will impress any guest.
