Open browser, click. Open Julie’s Jazz, click. A freezer full of lamb. Open browser, click. Open Julie’s Jazz, click. A freezer full of lamb. Open browser, click. Open Julie’s Jazz, click. A freezer full of lamb. Open browser, click. Open Julie’s Jazz, click. A freezer full of lamb.
You get the idea. One would think it was Groundhog month around here. Hopefully July will be a little less crazy. Race training and summer school have been extremely time consuming! I am just going to chalk up my lack of posting to a tech writing class I took this summer (and ACED!!!) and tri-training.
Here is a nice surf and turf recipe. I realize it’s not lamb but I am getting there. Race training blah, blah, blah. I wanted to cook lamb the other night but it was not thawed out. The beautiful NY’s at Fred Meyer were all thawed out and ready to throw on the grill. Here is the result. Perfect for Fourth of July grilling! By the way, if you don’t want to heat up your oven just throw the cheese on the steaks while they are on the grill and melt it there. It will make a bit of a mess out of your grill but won’t heat up your house.
Grilled NY Strip Steak Smothered In A Spicy Shrimp Sauce
Ingredients:
-1 Tbsp. oil + more for coating steaks (I used grape seed oil)
-10 oz. raw shrimp (deveined and tails removed) ~ (36/40)
-1 medium red onion (small dice)
-1 jalapeno (seeded, small dice)
-1/2 tsp. cumin + some to sprinkle on each steak
-1/2 tsp. chili powder
-S & P
-2 to 4 Tbsp. of your favorite hot sauce (I used Pico Pica Real Mexican Style Hot Sauce)
-1/4 to 1/2 c. Mexican crema
-1/4 c. fresh chopped cilantro
-1 c. shredded jack cheese
-4 nice NY strip steaks (about 1 and ½ inches thick)
Heat gas grill to high. Brush both sides of each steak with oil. Sprinkle each side liberally with salt (S), pepper (P), and cumin. Grill steaks on high heat for 3 minutes on each side. Turn heat down to medium grill for 2 more minutes on one side. Remove steaks from grill and place on a foil lined cookie sheet. Heap a handful of jack cheese (about ¼ c.) onto each steak. Place under the broiler (on the second rack down from the broiler) for 2 to 3 minutes (just until cheese is melty). Remove from oven and tent for 5 to 10 minutes while you finish your sauce.
Start sauce a couple of minutes before you throw your steaks on the grill. In a medium skillet sauté onions and jalapeno in 1 Tbsp. of oil over medium high heat. When onions and jalapeno begin to soften add shrimp, cumin, chili powder, S & P, and hot sauce. Sauté until shrimp are cooked through (about 3 or 4 minutes). Add crema to shrimp mixture. Turn heat to low and stir to combine. Make sure sauce it heated through. Place cheesy rested steaks on serving plates. Top equally with sauce and finish with chopped cilantro (unless you are my sister-in-law, Christy). In that case you can leave off the cilantro. EAT!
I love combining seafood and steak! Like they do in the best steakhouses….
It’s decadent. But, it’s one of those things you have to do every once in awhile.