Recipes

SURF AND TURF CROSTINI PLATTER

Ingredients

1 8 – 12 oz New York Strip steak

1 4 – 8 oz salmon fillet, skinless

Salt and Black pepper

1 tbsp paprika

Toppings

For the onions

1 large onion, sliced

1 – 2 tsp balsamic vinegar

1½ tbsp honey

1 bottle Del Mano Basil Pesto

1 bottle Sorrel Pepper Jelly by Chef’s Palate by Jason Huggins

Oil for frying

2 oz butter

1 – 2 large baguettes, thinly sliced diagonally

Directions

  1. Pat the steak and salmon dry on both sides. Season each on both sides with salt, black pepper and paprika. You can leave to marinate for half hour.
  2. For the steak:
    Heat about 2 tbsp oil in a saute or cast iron pan over high heat. Add the steak and let sear for 2 – 3 minutes on each side depending on the thickness and the degree of doneness you prefer (3 – 5 minutes for more medium well). After you flip the steak onto the other side add the butter and spoon the melted butter over the steak while searing.
    Place the steak in a preheated 400 degree F oven for 2 – 3 minutes to finish at desired temperature, if the steak is very thick. If not you can complete the cooking in the pan.
    Remove the steak from the pan and let rest about 5 minutes before slicing.
  3. For the salmon:
    Slice the salmon into thick strips. Sauté the strips in some oil in a hot frying pan over medium high heat, just until it is cooked through. Remove from the pan.
  4. In a frying pan, heat a little olive oil over medium high heat. Add the onions and let cook for 1 – 2 minutes until translucent. Add the balsamic vinegar, cook for a few seconds and then add the honey. Mix well. Let continue cooking until the onions are soft. Remove from heat.
  5. Drizzle the baguette slices with a little olive oil and toast in a 400 degree F oven just until crisp. Remove.
  6. To serve, place the baguette slices on a serving platter. Slice the steak into thin slices. Top each baguette with either a steak slice or salmon. Then top with the assorted toppings. Serve.

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