Surf-and-Turf with Salmoriglio

Star chef Scott Conant slowly poaches his shrimp in olive oil while roasting his beef in the oven at a very low temperature for a super-flavorful and extra tender surf-and-turf.
  • Total Time:
  • Servings: 4
  • Time(Other): plus overnight marinating
KEY: Web Exclusive

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  • 1/4 bunch thyme sprigs
  • 1/4 bunch rosemary sprigs
  • 4 garlic cloves, thinly sliced
  • Hefty pinch crushed red pepper
  • One 2-pound sirloin, trimmed and tied
  • Extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • Flaky sea salt
  • 12 jumbo shrimp, shelled and deveined
  • 1/4 bunch rosemary  
  • 1/4 bunch thyme
  • 4 garlic cloves, thinly sliced
  • 1 lemon, thinly sliced
  • Hefty pinch crushed red pepper flakes
  • Kosher salt
  • Extra-virgin olive oil
  • Fresh lemon juice and flaky sea salt, for serving
  • Salmoriglio, for serving (see Note)
  • Roasted seasonal vegetables, for serving

How to make this recipe

  1. Make the Sirloin

    In a medium bowl, combine half of the thyme with half of the rosemary, the garlic, and crushed red pepper. Add the sirloin and cover with olive oil. Refrigerate for at least 24 hours.

  2. Preheat the oven to 275°. Remove the beef from marinade and season with salt and pepper; discard the marinade. Heat a cast iron skillet. Cook the sirloin over high heat until it is browned on all sides, about 4 minutes. Top the beef with the remaining thyme and rosemary and drizzle with more olive oil and then transfer the skillet to the oven.

  3. Roast the sirloin, basting and turning the beef occasionally, until the sirloin is medium-rare and a thermometer inserted into the thickest part registers 140°, about 20 minutes. Transfer the sirloin to a work surface and let rest until ready to serve.

  4. Meanwhile, poach the shrimp

    Using a paring knife, gently score the belly of the shrimp so that it lies flat. This will prevent the shrimp from curling when they cook.

  5. In a large saucepan or straight-sided skillet, combine the rosemary, thyme, garlic, lemon and crushed red pepper. Season the shrimp with salt and arrange them in a single layer in the skillet. Cover the shrimp with olive oil and then poach over moderately low heat until the shrimp is tender and cooked through, about 6 minutes. Transfer the shrimp to a platter.

  6. Slice the sirloin and drizzle with more olive oil and sprinkle with flaky sea salt Transfer to the patter with the shrimp and serve with the roasted vegetables and the salmoriglio.


Make the salmoriglio.

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1084691 recipes/surf-and-turf-salmoriglio 2016-08-05 Scott Conant web-exclusive recipes,surf-and-turf-salmoriglio 1084691