Can you say, "Yum"? I was so pleased with how this dinner turned out tonight! It was so delicious! I love the smell of charcoal burning on a grill, and beef, shrimp and potatoes are some of my favorite things (although there isn't much food that I don't enjoy), so I was a happy girl tonight!
I modified the recipe slightly from how it is listed. It calls for 4 tsp Buffalo Rub, which I do not have. The books says that 2 tbsp of cayenne pepper sauce used for making buffalo chicken wings can be substituted for the Buffalo Rub, but I couldn't find anything like that in the grocery store. I seem to keep having a problem with finding things in the grocery store... (see: Artichoke Chicken). So, I improvised! I saw the words "sauce" and "buffalo chicken wings", so I just got a bottle of Buffalo-Style Wing Sauce to mix with the lemon juice, oil and pressed garlic. I really think that that change made the recipe! I'm sure it would be delicious with the Buffalo Rub also, but having the beef and shrimp marinate in Buffalo-Style Wing Sauce and have the juices seep into the meat - it was amazing! The sauce plus my husband's grill master skills produced some very juicy, very tender, very delicious surf & turf skewers.
The potatoes were also a hit! I never thought to cook potatoes on a grill, but it gave them a nice flavor different from what you would get in the oven. We left out the blue cheese, so it was more just grilled potatoes instead of grilled potato salad.
I highly recommend this recipe! It is also out of one of my favorite cookbooks that I have already blogged about before - Make it Fresh, Make it Healthy. Definitely try this at your next cookout!
Surf & Turf Skewers with Grilled Potato Salad
Published by The Pampered Chef, Ltd. in 2011.
Prep time: 30 minutes Total time: 50 minutes Yield: 4 servings
2 tbsp fresh lemon juice
4 tsp Buffalo Rub
1 tbsp olive oil
2 garlic cloves, pressed
12 oz beef tenderloin filet
1/8 tsp salt
8 jumbo uncooked prawns (10-15 per pound), peeled and deveined
1 1/4 lbs small Yukon gold potatoes (about 6 potatoes)
1 medium red bell pepper
2 small red onions
1 oz blue cheese, crumbled
1/4 cup chopped fresh parsley
1. For marinade, combine lemon juice, rub, oil and pressed garlic in Prep Bowl; set aside 1 tbsp for later use with skewers. Cut beef into twelve 2-in. pieces. Place beef, half of the remaining marinade and salt into Classic Batter Bowl; mix well. Place prawns and remaining half of the marinade into Small Batter Bowl; mix well. Cover and refrigerate beef and prawns 30 minutes.
2. Meanwhile, cut potatoes into 1/2 inch thick slices. Place potatoes and 2 cups water into Large Micro-Cooker. Microwave, covered, on high 14-16 minutes or until cooked through but still firm; drain. Cut bell pepper into sixteen 1-in. pieces and onions into 16 wedges.
3. Prepare grill for direct cooking over medium-high heat. Alternately thread beef, prawns and vegetables onto four BBQ Skewers. Spray grill with nonstick cooking spray for grilling. Grill potatoes, uncovered 2-3 minutes. Turn potatoes over the BBQ Tongs; grill, uncovered, 2-3 minutes or until grill marks appear. Combine potatoes and blue cheese in Stainless Mixing Bowl; mix well. Set aside and keep warm.
4. Grill skewers, covered 2-3 minutes or until grill marks appear. Turn over and continue to grill, covered, 2-3 minutes or until internal temperature of beef reaches 145°F for medium-rare doneness. Brush skewers with reserved marinade. Sprinkle potatoes with parsley; serve with skewers.
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