Yield: 2 portions
Classic surf & turf … a first course of steamed oysters in the half shell followed by wood-grilled Brazilian-style steak, accompanied by grilled asparagus and roasted potatoes.
For the steaks
- 2 – 8 oz. thick sirloin steaks
- 6 large cloves of garlic
- 1 spicy dried red chile
- 1-2 teaspoons coarse sea salt, or to taste
For the oysters
- 1 dozen fresh Navy Point oysters
- 1/4 – 1/2 cup whiskey
- several sprigs of fresh lavender leaves (sprigs of rosemary will work equally well)
- several curls of fresh lemon zest
- 1-2 teaspoons Bay Seasoned Sea Salt from Merchant Spice Co., or to taste
- The pictured roasted potatoes are made by slicing through the potato at 1/4″ intervals almost through, but not quite, down the length of the potato. Place the potatoes in a roasting pan and drizzle generously with extra virgin olive oil and sprinkle with sea salt. Roast at 425 degrees Fahrenheit for approximately 40 minutes, until fully cooked. Sprinkle the potatoes with smoked Spanish paprika for serving.
- Blanch very large (thick) asparagus spears in simmering water (in a wide, shallow saucepan), seasoned with sea salt and a squeezed slice of lemon, until just tender. Grill alongside the steaks and serve sprinkled with a squeeze of lemon.
For the oysters (1st course)
Scrub the shells of the oysters meticulously. Then, heat a cast iron skillet over high heat. Add the oysters and pour in the whiskey. Scatter the lavender springs and lemon zest in between the oysters. Add coarse sea salt, to taste. Cover with a lid and steam the oysters until they open. Serve immediately.
For the steaks (main course)
Grind together the garlic, red chile and sea salt in a mortar & pestle. Combine the paste with extra virgin olive oil and slather the mixture all over the sirloin steaks; place in the refrigerator until ready to grill.
Meanwhile, roast the potatoes, as described above.
After preparing the grill, blanch the asparagus spears. Then coat the asparagus generously with olive oil, in preparation for the grill. Grill the steaks to the desired doneness. Towards the finish, place the asparagus spears alongside on the grill and lightly char. NOTE: We grilled the steaks over pecan and hickory wood.
Serve the sirloin steaks, accompanied by grilled asparagus and roasted potatoes. A hearty malbec from Argentina works beautifully with this meal.