Spicy Surf-N-Turf Trio Recipe

Name: Spicy Surf-N-Turf Trio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless, skinless chicken breast half; 4 ounces flank steak; 8 raw jumbo shrimp, peeled, tails left intact, and deveined; Olive oil, for drizzling; Salt and freshly ground black pepper; 6 scallions; 1 small panela cheese or 1 ball fresh mozzarella cheese, sliced; 3 tablespoons olive oil; 1/4 white onion; 3 whole tomatoes; 2 garlic cloves; 4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces; 1 teaspoon crumbled dried oregano; 1 teaspoon cumin seeds; 2 cups water; 6 to 8 (6-inch) corn tortillas, warmed

Servings: persons

1 boneless, skinless chicken breast half
4 ounces flank steak
8 raw jumbo shrimp, peeled, tails left intact, and deveined
Olive oil, for drizzling
Salt and freshly ground black pepper
6 scallions
1 small panela cheese or 1 ball fresh mozzarella cheese, sliced
3 tablespoons olive oil
1/4 white onion
3 whole tomatoes
2 garlic cloves
4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces
1 teaspoon crumbled dried oregano
1 teaspoon cumin seeds
2 cups water
6 to 8 (6-inch) corn tortillas, warmed

1
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste.
3
Grill the chicken until cooked through, about 6 to 8 minutes per side.
4
Grill the flank steak to desired doneness, about 5 minutes per side for medium.
5
Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing.
6
Grill the shrimp until just cooked through, about 3 minutes per side.
7
Grill the scallions until brown, about 2 to 3 minutes per side.
8
Grill the cheese for 10 seconds on each side.
9
Transfer the shrimp, scallions and cheese to a large plate.
10
Sauce:
11
In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat.
12
Add the onion, tomatoes, and garlic.
13
Cook until the onion is golden and very soft, about 8 minutes.
14
Add the chiles, oregano, and cumin.
15
Stir until fragrant, about for 2 minutes.
16
Stir in 1 cup water and bring to a boil.
17
Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes.
18
Let the mixture cool slightly, about 5 minutes.
19
Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth.
20
Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes.
21
Season with salt and pepper, to taste.
22
Cut the chicken and flank steak into 3/4-inch-wide strips.
23
Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish.
24
Pour the warm sauce into the center.
25
Serve very hot, with tortillas to make tacos.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 boneless, skinless chicken breast half, 4 ounces flank steak, 8 raw jumbo shrimp, peeled, tails left intact, and deveined, Olive oil, for drizzling, and more.

Yes, Spicy Surf-N-Turf Trio falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Surf-N-Turf Trio

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