Summer Steak & Shrimp
1 8oz package SeaPak® Butterfly Shrimp
2 8 oz filet mignon steaks
2 large tomatoes, cored
3 tbsp olive oil, divided
1 clove garlic, minced
1 tbsp chopped basil, plus more for garnish
Kosher salt and freshly ground black pepper
Liberally salt and pepper the steaks and allow them to sit at room temperature until ready to cook.
Preheat grill to medium-high.
Brush and oil the grill with 1 tablespoon of olive oil.
Place tomatoes on the hot grill and cook just until black spots form (rotate with tongs).
Remove the tomatoes to a blender and pulse with the remaining olive oil, garlic, and basil until smooth.
Salt and pepper to taste.
(If your sauce is a little too thick, add warm water 1 tablespoon at a time, pulsing after each addition.)
Prepare Butterfly Shrimp according to package directions and keep warm while cooking steak.
Place steaks on the hot grill.
Allow to cook for two minutes, then gently lift and rotate 90º and cook for an additional 2 minutes (this will give you the cross-hatch grill marks).
Gently flip the steak and cook for 2 minutes on the opposite side.
Rotate 90º and sear for one additional minute.
Continue to cook until desired doneness, as measured with a meat thermometer.
Rare: 120º to 125º
Medium Rare: 130º to 135º
Medium: 140º to 145º
Well Done: 150º to 155º
Remove the steaks from the grill and let rest for 10 minutes (internal temperature will increase 5-10º while resting).
To serve, spoon 2 tablespoons of tomato sauce over each steak and top with butterfly shrimp.
Garnish with fresh basil.
Serve any extra sauce on the side for shrimp and steak dipping.