Descopera o reteta delicioasa si sofisticata de Tacos Surf & Turf, care imbina perfect aromele de carne de vita maturata si fructe de mare proaspete. Acest preparat este ideal pentru cei care doresc sa transforme o cina obisnuita intr-o experienta culinara rafinata. Combinand rump steak suculent, creveti mari si scoici Saint-Jacques, alaturi de o salata proaspata de porumb si un sos cremos de smantana, aceasta reteta aduce un echilibru perfect intre texturi si arome.

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INGREDIENTE (pentru 2 portii)

• 150 grame rump steak maturat
• 10 creveti mari
• 4 scoici Saint Jaques
• 1 porumb fiert
• 1 ceapa rosie
• 1 lingura patrunjel verde
• Sucul de la jumatate de lime
• 1 lingurita sos tabasco
• 3 linguri ulei de masline
• 4 fire de patrunjel verde
• 1 catel de usturoi
• 200 grame smantana
• Sare
• Felii de lime
• Fulgi de chilli
• 2 tortilla

Uscam bine steak-ul folosind servetele absorbante, apoi il presaram pe ambele parti cu sare grunjoasa. Lasam carnea sa stea pe un fund de lemn, la temperatura camerei, timp de o ora si jumatate.

Intre timp, pregatim salata de porumb: cu ajutorul unui cutit, desprindem boabele de pe stiulete si le punem intr-un bol. Adaugam ceapa tocata fin, patrunjel verde, suc de lime, cateva picaturi de sos Tabasco, sare si o lingura de ulei de masline.

Pentru sos, amestecam smantana cu usturoiul zdrobit, sare, o lingura de suc de lime, ulei de masline si patrunjel tocat marunt, pana obtinem o consistenta omogena.

Stergem din nou carnea cu servetele absorbante pentru a indeparta umezeala, apoi o punem in tigaia grill bine incinsa. Frigem carnea cate 3 minute pe fiecare parte, pana cand atinge o temperatura interna de 60°C pentru un steak medium. Daca preferati friptura mai bine facuta, prelungiti timpul de gatire cu un minut.

Dupa ce este gata, scoatem friptura pe un platou, o acoperim cu folie de aluminiu si o lasam sa se odihneasca timp de 10 minute. In tigaia in care am pregatit friptura, adaugam o lingura de ulei de masline si gatim crevetii si scoicile Saint-Jacques, presarate anterior cu sare, timp de 5 minute.

Dupa ce carnea s-a odihnit, stergem excesul de suc lasat si o feliem subtire. Asezam feliile de carne pe tortilla, alaturi de creveti, scoici, salata de porumb si sosul de smantana. Presaram fulgi de chilli si servim preparatul cu felii de lime si nachos.

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English version

Tacos Surf & Turf

Discover a delicious and sophisticated recipe for Surf & Turf Tacos that perfectly blends the flavors of dry-aged beef and fresh seafood. This dish is ideal for those looking to transform an ordinary dinner into a refined culinary experience. Combining succulent rump steak, jumbo shrimp, and Saint-Jacques scallops, along with a fresh corn salad and a creamy sour cream sauce, this recipe strikes the perfect balance between textures and flavors.

INGREDIENTS (for 2 servings)

• 150 grams rump steak
• 10 jumbo shrimp
• 4 Saint-Jacques scallops
• 1 cooked corn cob
• 1 red onion
• 1 tablespoon chopped parsley
• Juice of half a lime
• 1 teaspoon Tabasco sauce
• 3 tablespoons olive oil
• 4 sprigs parsley
• 1 garlic clove
• 200 grams sour cream
• Salt
• Lime wedges
• Chili flakes
• 2 tortillas

Pat the steak dry with paper towels and season both sides generously with coarse salt. Allow the meat to rest on a wooden board at room temperature for 1.5 hours.

Using a knife, remove the kernels from the cob and place them in a bowl. Add finely chopped onion, parsley, lime juice, a few drops of Tabasco sauce, salt, and one tablespoon of olive oil. Mix well.

Combine the sour cream with crushed garlic, salt, one tablespoon of lime juice, olive oil, and finely chopped parsley. Stir until smooth.

Pat the steak dry again to remove excess moisture. Heat a grill pan until very hot and cook the steak for 3 minutes on each side, until it reaches an internal temperature of 60°C (140°F) for medium. If you prefer it more well-done, cook for an additional minute.

Once cooked, transfer the steak to a platter, cover with aluminum foil, and let it rest for 10 minutes.

In the same pan, add one tablespoon of olive oil. Season the shrimp and scallops with salt, then cook them for 5 minutes until golden.

After the steak has rested, slice it thinly. Place the slices on the tortillas along with the shrimp, scallops, corn salad, and sour cream sauce. Sprinkle with chili flakes and serve with lime wedges and nachos on the side.

If you enjoyed this Surf & Turf Tacos recipe, you’re invited to try Surf & Turf, Rump Steak, Burrata, and Porcini Mushrooms Bruschetta or Taco Salad.

ENJOY OUR RIDE!

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