We're almost through 2014, so it's high time we treated ourselves. Take a bit of creative license here - choose whatever seafood looks the best to you, and whatever cut of steak you prefer. I was looking for flank or skirt steak, but the chain grocery store only had a decent-looking sirloin, so I went with that. Note that your cook times may be different based on the thickness of your steak, or if you choose a seafood that you don't want to serve medium rare.
Surf and Turf
Serves: 1 Time: 25 minutes Difficulty: Moderate
- 3-4 oz. ahi tuna
- 4 oz. steak
- 1/2 bulb fennel
- 1/2 apple
- 5 kalamata olives
- 1 T. apple cider vinegar
- salt, pepper, oil
Whisk together the vinegar and 2 T. olive oil. Season with salt and pepper. Set aside.
Prep the apple and fennel. Remove the core of the fennel bulb and thinly slice half. Peel the apple and finely dice 1/4 and thinly slice the other half.
Toss the apple and fennel slices in the vinaigrette. Stir in some fennel fronds.
Heat 1 T. of oil in a small pot. Add the diced apple, season with salt, and let it soften for 4-5 minutes. Dice the olives and stir them in.
Season both proteins generously with salt and pepper. Heat 1 T. of oil in a skillet.
Add the steak and let it cook for 3-4 minutes per side for medium rare. Let it rest.
Add the tuna to the same skillet, adding more oil if necessary. Cook it for 1-2 minutes per side.
Plate the fennel and apple slaw. Slice the tuna and steak.
Plate the steak on top of the slaw. Plate the tuna next to it and top it with the apple and olive mixture.