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Ingredientes
- 3 lb small red potatoes scrubbed
- 1/2 tsp extra-virgin extra virgin olive oil plus
- 1/3 c. extra-virgin extra virgin olive oil
- 1 1/4 tsp salt divided
- 3 lb boneless beef sirloin cut 1 1/2" cubes
- 1 1/2 lb medium shrimp peeled, deveined
- 2 pt cherry tomatoes
- 16 lrg white mushrooms
- 4 med zucchini sliced diagonally into 1/2"-thick slices
- 1/2 tsp freshly-grnd black pepper
- 1 tsp fresh thyme leaves (or possibly 1/4 tspn dry thyme)
- 1 x focaccia bread loaf sliced
- 3 ounce shallots cut up - (2/3 c.)
- 1/4 c. white wine vinegar
- 1 c. minced fresh parsley leaves
- 1/2 c. capers - (from two 3-ounce jars) liquid removed
- 1 can flat anchovy fillets - (2 ounce) liquid removed
- 2 tsp fresh thyme leaves (or possibly 1/2 tspn dry thyme)
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 2/3 c. extra-virgin extra virgin olive oil
Direcciones
- Soak 3 dozen 12-inch wooden skewers in water to cover 1 hour.
- For the Green Sauce: Chop shallots in food processor; transfer to small bowl and stir in vinegar. Process parsely, capers, anchovy fillets, 2 tsp. thyme, 1 tsp. salt and 1 tsp. pepper, except oil, till finely minced. Add in to shallot mix. Stir in the 2/3 c. oil.
- Meanwhile, heat oven to 400 degrees. Combine potatoes, 1/2 tsp. of the oil and 1/4 tsp. of the salt in 13- by 9-inch baking pan. Cover with foil and bake 40 to 60 min or possibly till potatoes are tender when pierced with fork. Cold.
- Heat grill. Loosely thread beef on 9 to 10 skewers. Loosely thread shrimp on 10 more skewers. Thread tomatoes, mushrooms and zucchini slices on remaining skewers, using only one type of vegetable per skewer.
- Combine remaining 1/3 c. oil, 1 tsp. of the salt, the 1 tsp. thyme and the 1/2 tsp. pepper in small bowl. Brush over beef, shrimp and vegetables.
- Arrange potatoes around edge of barbecue. Grill mushrooms and zucchini over medium-warm coals (you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away) till browned and cooked through, 5 to 7 min per side. Transfer to serving platter.
- Grill tomatoes just till charred, 1 to 2 min; add in to platter. Grill shrimp 3 min per side or possibly till hard and opaque. Grill beef 5 min per side for medium-rare (145 degrees). Transfer shrimp and beef to platter; cover and keep hot.
- Grill focaccia till lightly browned and crisped on both sides, 1 to 2 min. Place on serving platter with potatoes, grilled vegetables, beef and shrimp. Serve with Green Sauce.
- This recipe yields 8 servings.
- Make-Ahead Tip: Prepare Green Sauce. Let stand at room temperature up to 8 hrs. Bake potatoes. Cover and chill up to 24 hrs.
- Comments: Steak, shrimp and veggies are skewered for easy grilling and served with a zesty, fresh herb-shallot sauce for this surf-and-turf special.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 694g | |
| Recipe makes 8 servings | |
| Calories 855 | |
| Calories from Fat 457 | 53% |
| Total Fat 51.33g | 64% |
| Saturated Fat 12.77g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 209mg | 70% |
| Sodium 1176mg | 49% |
| Potassium 2083mg | 60% |
| Total Carbs 40.95g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.98g | 4% |
| Protein 58.3g | 93% |
