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1
In a small pitcher, combine the lemon zest, celery, hot sauce, cocktail sauce, and vodka and season with salt and coarse black pepper.
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2
Place the sauce in the refrigerator to chill.
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3
Drizzle the steaks with EVOO on both sides and coat them evenly with the grill seasoning.
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4
Heat a large nonstick skillet or heavy cast-iron skillet over high heat.
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5
Cook the meat for 5 minutes on each side for medium rare, 7 minutes per side for medium well, and remove to a platter to allow the meat to rest and the juices to redistribute.
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6
Loosely tent the steaks with foil to keep in some heat.
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7
Bring 1 inch of water to a boil in a saucepan.
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8
Season the boiling water liberally with salt.
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9
Add the spears and simmer the broccoli for 5 minutes, until just fork-tender but still bright green.
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10
Return the skillet to the stove and reduce the heat to medium.
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11
Add 1 tablespoon of the EVOO (once around the pan), plus 1 tablespoon of the butter and melt together.
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12
Add the shallots and cook for 2 minutes.
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13
Add the vermouth and whiskey and ignite to burn off the alcohol (dont you look impressive doing this!).
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14
Once the flame dies, turn off the heat, add the remaining tablespoon of butter, and gloss up the reduction of, essentially, a Manhattan cocktail and the steaks pan drippings.
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15
Place the toast points on dinner plates.
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16
Serve the steaks on the toast points and spoon the pan sauce over the meat.
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17
Garnish with parsley, and place broccoli spears alongside the steaks.
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18
Chill 4 martini glasses by filling them with ice.
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19
Rinse the shrimp in cold water and pat dry.
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20
Squeeze the lemon juice over them and season with a bit of salt.
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21
Pour out the ice in the glasses and hook the shrimp, 5 per glass, over the edge of the martini glasses, tails hanging on the outside of the rim.
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22
Go get the chilled sauce, fill the glasses to the rim.
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23
Serve with the steaks for a very unusual Surf n Turf!
