Grab our NEW Backyard BBQ box with brisket and tenderloin!
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Grab our NEW Backyard BBQ box with brisket and tenderloin!

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25 minutes serves 2-4

Surf & Turf Kebabs with Steak and Scallops

These skewers are simple and easily made for any occasion as an appetizer or meal. Fresh scallops and 100% grass-fed steak with two flavorful dipping sauces bring Surf & Turf to another level.
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Surf & Turf Kebabs with Steak and Scallops

PREP: 15 min. ACTIVE: 5 min. PASSIVE: 5 min. DIFFICULTY Easy

25 minutes serves 2-4
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Ingredients:

  • 2 Pre Filet Mignon or 2 Pre Top Sirloin Steaks
  • 1 lb. scallops, foot removed
  • Skewers, soak in water if using wooden

Red Goddess Dressing: 

  • 1 tbsp high heat oil
  • 2 small shallots, peeled

  • 4 roma tomatoes

  • 1 large red bell pepper

  • 1/2 cloves garlic
  • 1 bunch of parsley, roughly chopped

  • 1/4 c.red wine vinegar
  • 1/2 c olive oil.
  • Red pepper flakes
  • Salt & pepper to taste

Zhong Sauce: 

  • 1 bunch of cilantro, rough chopped
  • 2- 3 jalapeños, seeds removed
  • 2 garlic cloves

  • 1 tsp ground cardamom
  • 
Juice of one lemon

  • 1/2 c. olive oil

  1. Cut steaks into small cubes, about the same size as the scallops so everything cooks evenly together. Season generously with salt and pepper and brush with a high heat oil. (like grape seed
 or avocado)
  2. Grill kebabs about 2-3 minutes on each side. Be sure to sear all four sides of the kebob. Allow kebabs to rest for 5 minutes. Prepare sauces.
  3. For the Red Goddess dressing: Coat shallots, bell pepper and Roma tomatoes in a little bit of a high heat oil. Grill until lightly charred and softened.
  4. Add vegetables into a food processor and blend until smooth. Add in garlic, olive oil and red wine vinegar and blend. Season with red pepper flakes, salt and pepper to taste.
  5. For the Zhong Sauce: In a food processor, blend cilantro, jalapenos, and garlic together. Add in cardamom and lemon juice. Stream in olive oil and season with salt and pepper to taste.
  6. When kebabs are done resting, serve with Red Goddess or Zhoug sauce.

Instructions

top sirloin
show nutrition +

Amount per 100g

    Recipe developed by Chef Christy Williams
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    "Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"

    jaqueline

    "Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."

    Mario

    "When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."

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    "My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"

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    "Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."

    Jeff S.

    "First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."

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