Surf ‘n turf: T-bone steak and scampi
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  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
20minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
20minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Surf ‘n turf: T-bone steak and scampi
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
20minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
20minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 4 T-bone steaks , about 450 g each
  • Marinage
  • 125 ml olive oil
  • 125 ml white wine vinegar
  • 30 ml steak spice
  • 12 scampi , butterflied (26-30 count)
  • 125 ml garlic butter
  • Parsley and orange gremolata
  • 250 ml parsley , fresh, finely chopped
  • 60 ml orange zest (about 4 oranges)
  • 150 ml orange juice (about 2 oranges)
  • 2 shallot(s) , finely chopped
  • 15 ml olive oil
  • 4 T-bone steaks , about 450 g each
  • Marinage
  • 125 ml olive oil
  • 125 ml white wine vinegar
  • 30 ml steak spice
  • 12 scampi , butterflied (26-30 count)
  • 125 ml garlic butter
  • Parsley and orange gremolata
  • 250 ml parsley , fresh, finely chopped
  • 60 ml orange zest (about 4 oranges)
  • 150 ml orange juice (about 2 oranges)
  • 2 shallot(s) , finely chopped
  • 15 ml olive oil
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. On a work surface, prick steaks in several places with a fork. Place in a shallow dish. Combine all marinade ingredients in a small bowl. Pour marinade over meat and marinate in the fridge for at least 2 hours.
  2. Preheat barbecue to medium-high.
  3. Combine all gremolata ingredients and set aside.
  4. Grill steaks with lid closed for 4 to 6 minutes per side, or until meat thermometer registers 65°C (150°F). Remove from heat, cover with aluminum foil, and set aside. The temperature will rise to 70°C (158°F) for medium doneness.
  5. Grill scampi until opaque, about 5 minutes.
  6. Serve steaks with gremolata, 3 scampi, and garlic butter. Accompany with potato wedges and a Greek salad.