surf & turf Finger Steak basket
Coconut panko tempura battered ribeye topped with coconut fried shrimp with Cajun fries and blackened remoulade. This recipe is scaled for 24 servings.
Ingredients
Items needed
- 12 Pounds Ribeye Cap
- 1/2 Cup Steak Seasoning
- 2 1/4 Cups Beef Broth
- 72 Shrimp, 16/20 size, peeled and deveined
- 12 Cups Tempura Batter, prepared according to package instructions
- 6 Cups Coconut, shredded, lightly toasted
- 2 1/4 Cups French Fries, frozen
- 1 1/2 Teaspoon Cajun Spice Blend
- 1 1/2 Cups Blackened Remoulade - Sub Recipe
- Oven
- Oven-proof Dutch Oven
- Fryer
Instructions
- Preheat oven to 350˚F.
- In an oven-proof Dutch oven on high heat, season ribeye cap with steak seasoning then sear for 3 minutes on each side. Place seared beef into half hotel pan with beef broth, cover with foil, and bake in oven for 1 hour, until beef is tender.
- Remove cooked beef from oven and let cool completely. Once cooled, slice ribeye cap into 3/4" thick strips. Set aside.
- Mix tempura batter with toasted shredded coconut.
- To build each Turf & Surf skewer, place one ribeye cap strip on a skewer and top with shrimp. Dunk each skewer in tempura batter and deep fry at 350˚F for 2 minutes or until the shrimp are fully cooked. While skewers are frying, also deep fry French fries until crisp and toss with Cajun spice.
- Build each basket in the following order:
- 3/4 Cup Cajun fries
- 3 Turf & Surf skewers
- 1/2 Cup blackened remoulade on the side
blackened remoulade
ingredients
iTems needed
- 8 Cups Mayonnaise
- 8 Tablespoons Blackened Seasoning
- 2 Cups Dill Pickles, whole, brunoise
- 8 Tablespoons Whole Grain Mustard
- 1 1/2 Cups Champagne Vinegar
- 2 Teaspoons Kosher Salt
- Stove
instructions
- In a mixing bowl, whisk all ingredients together until well combined.
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