Chef Alton's Surf & Turf

Chef Alton's Surf & Turf

YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 25 mins TOTAL TIME: 35 mins

½ lb sirloin, cut into 1/2" pieces
½ lb ribeye, cut into 1/2" pieces
½ lb shrimp, peeled and deveined
½ lb boneless, skinless chicken breasts, cut into 1/2" pieces
½ cup flour
1 white onion, thinly sliced
1 green bell pepper, thinly sliced
¼ cup sesame seeds
1 ½ cups white rice
1 bag chopped lettuce
Crisco
Montreal steak seasoning
Montreal chicken seasoning
Lemon pepper seasoning
Old Bay
¼ cup orange sauce
¼ cup teriyaki sauce
¼ cup sriracha mayo
Tools 
Saucepan 
Large skillets
Mixing bowl 

  1. Start by cooking the rice: Bring 3 cups water to a boil in a large saucepan.
  2. Add the rice, reduce heat to low, cover and simmer for about 20 minutes, until the rice is tender and all of the liquid has been absorbed.
  3. Remove from heat and keep covered until ready to serve.
  4. For the surf & turf, season the shrimp with Old Bay to taste.
  5. Heat 1 tbsp Crisco in a large pan over medium-low heat.
  6. Add the shrimp to the pan and sauté for 8-10 minutes, stirring occasionally.
  7. Season the sirloin with Montreal steak seasoning to taste. Heat 1 tbsp Crisco in a large pan and sauté 1/2 of the onions and peppers for 2-3 minutes.
  8. Add the sirloin and continue sautéing for 6-8 minutes, until the steak is cooked through.
  9. Add 1/2 of the shrimp to the sirloin mixture and stir in about 1/4 cup teriyaki sauce. Keep warm until ready to serve.
  10. Season the ribeye with lemon pepper to taste. Heat 1 tbsp Crisco in a large pan and sauté the rest of the onions and peppers for 2-3 minutes.
  11. Add the ribeye and continue sautéing for 6-8 minutes until the steak is cooked through.
  12. Add the remaining shrimp to the ribeye mixture and stir in about 1/4 cup sriracha mayo. Keep warm until ready to serve.
  13. For the orange chicken, season the chicken with Montreal chicken seasoning to taste then toss in the flour.
  14. Heat 1/2-3/4 cup Crisco in a large pan and pan fry the chicken for 8-10 minutes, until golden brown.
  15. Remove the chicken from the oil toss in about 1/4 cup orange sauce. Sprinkle with sesame seeds.
  16. Quickly sauté the chopped lettuce with 2-3 tbsp of water until slightly softened.
  17. To serve, place a scoop of rice onto a plate and top with some of the lettuce. Add 1 scoop each of the teriyaki steak & shrimp, sriracha steak & shrimp, and orange chicken. Dig in and enjoy!

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