Surf & Turf Burger

Exista burgeri buni. Si exista Surf & Turf Burger! Categoria aceea aparte in care intr-o singura chifla se intalnesc doua lumi complet diferite si rezultatul este absolut spectaculos! Antricot de vita gatit perfect, roz si suculent, taiat fasii si asezat peste un mix de salata verde proaspata, alaturi de creveti suculenti in sos de vin alb cu usturoi, ardei iute si patrunjel verde Totul stropit cu sos de usturoi si chilli si asezat intr-o chifla prajita in unt! Chiflele prajite in unt la interior, crevetii suculenti in sos aromat de vin alb, usturoiul si ardeiul iute – fiecare element isi aduce contributia intr-un burger care nu are nevoie de nicio alta justificare! Surf & Turf Burger este burgerul acela pe care il faci cand vrei sa impresionezi cu adevarat!

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INGREDIENTE (pentru 4 burgeri)

600 grame antricot de vita
400 grame creveti decorticati
4 chifle de burger
mix de salata verde
1 capatana mica de usturoi
½ ardei iute tocat marunt
30 ml ulei de masline
75 ml vin alb
1 lingurita boia dulce
50 grame unt
1 lingura patrunjel verde tocat marunt
sare mare

Stergem antricotul de vita cu servetele absorbante si il presaram generos cu sare mare. Il lasam pe un fund de lemn aproximativ o ora, apoi il stergem din nou cu servetele absorbante. Sarea si-a facut treaba, acum vrem o crusta perfecta!

Incingem bine o tigaie fara ulei. Punem antricotul si il prajim cate 5 minute pe fiecare parte, in functie de grosime poate fi necesar timp suplimentar. Temperatura interna ideala este 60°C pentru medium done, rozul perfect! Scoatem carnea pe un platou si o acoperim cu folie de aluminiu. O lasam sa se odihneasca 10-15 minute. Acest pas este esential pentru o carne suculenta si frageda!

Intre timp pregatim crevetii. Intr-o tigaie punem uleiul de masline cu usturoiul zdrobit, ardeiul iute tocat marunt, boia dulce si sarea. Calim cateva secunde, turnam vinul alb si gatim 3-4 minute la foc mediu. Adaugam crevetii si ii gatim pana devin roz si suculenti. Adaugam patrunjelul verde tocat marunt la final.

Intr-o alta tigaie punem untul si cand este topit prajim chiflele taiate pe jumatate la interior pana devin usor aurii si parfumate.

Asamblam burgerul: salata verde pe chifla, antricotul taiat fasii, crevetii cu sosul lor aromat si un strop de sos de usturoi si chilli deasupra!

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English version

Surf & Turf Burger

There are good burgers. And then there is the Surf & Turf Burger! That special category where two completely different worlds meet inside a single bun and the result is absolutely spectacular! Perfectly cooked ribeye steak, pink and succulent, sliced into strips and placed over a mix of fresh salad leaves, alongside succulent prawns in a white wine sauce with garlic, chilli and fresh parsley. All drizzled with garlic and chilli sauce and nestled inside a butter-toasted bun! Buns toasted in butter, succulent prawns in aromatic white wine sauce, garlic and chilli — every element plays its part in a burger that needs no further justification! Surf & Turf Burger is the burger you make when you truly want to impress!

INGREDIENTS (for 4 burgers)

600 grams ribeye steak
400 grams peeled prawns
4 burger buns
mixed salad leaves
1 small head of garlic
½ chilli pepper finely chopped
30 ml olive oil
75 ml white wine
1 teaspoon sweet paprika
50 grams butter
1 tablespoon finely chopped fresh parsley
coarse salt

Pat the ribeye dry with absorbent paper towels and season generously with coarse salt. Leave on a wooden board for approximately one hour then pat dry again with paper towels. The salt has done its job — now we want a perfect crust!

Heat a pan well without oil. Place the ribeye and cook for 5 minutes on each side — depending on thickness additional time may be needed. The ideal internal temperature is 60°C for medium done, the perfect pink! Remove the meat onto a plate and cover with aluminium foil. Leave to rest for 10-15 minutes. This step is essential for succulent and tender meat!

Meanwhile prepare the prawns. Place the olive oil in a pan with the crushed garlic, finely chopped chilli, sweet paprika and salt. Sauté for a few seconds, pour in the white wine and cook for 3-4 minutes over medium heat. Add the prawns and cook until they turn pink and succulent. Add the finely chopped fresh parsley at the end.

In a separate pan melt the butter and toast the buns cut side down until lightly golden and fragrant.

Assemble the burger — salad leaves on the bun, ribeye sliced into strips, prawns with their aromatic sauce and a drizzle of garlic and chilli sauce on top!

If you enjoyed this Surf & Turf Burger recipe, we invite you to try other recipes for inspiration: Surf’n’Turf with Chimichurri Sauce, Tacos Surf & Turf or Surf & Turf.

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