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Surf and Turf with Roasted Corn and Tomato Salsa

Surf and Turf with Roasted Corn and Tomato Salsa

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*By Suzie “Saucy Mama” Barhyte- Original Recipe!*

We have had such a warm summer here in the Northwest. The good thing about all this warm weather is that my tomato plants are producing delicious tomatoes like crazy!  A few weekends ago, I roasted them along with some beautiful local corn to make a salsa to serve with Lime Chipotle marinated flank steak and shrimp. It was so good!

Surf and Turf with Roasted Corn and Tomato Salsa

Ingredients:

1 Flank Steak
1 pound 16/20 count raw shrimp (peeled and deveined)
Saucy Mama / WVM Lime Chipotle Marinade
4 ears corn
2-1/2 pounds tomatoes (chopped) set aside 1 cup of tomatoes for later
¾ cup sliced green onions
2 jalapenos (minced)
2/3 cup Saucy Mama Four Leaf Balsamic Vinaigrette and Marinade
½ cup chopped cilantro
4 skewers for the shrimp (if using wooden skewers soak for 1 hour)

Directions:
 
Place flank steak in a gallon zip lock bag and pour in enough Lime Chipotle Marinade to thoroughly coat. Place shrimp in another zip lock, again coating with Lime Chipotle Marinade. Allow to marinate for 2 ½ hours or up to 24 hours.

Pull back the husk- but don’t remove- on the corn. Remove the silk, and put the husk back around the corn. Place corn in a very large pot of water and soak for one hour.

Preheat outdoor grill.

Place tomatoes in a single layer on a baking sheet. Place on grill over medium to low heat and grill with lid closed until juices thicken and tomatoes begin to brown a bit, about 20 to 30 minutes.

Placed soaked corn on same grill over medium heat with lid closed for about 30 minutes, turning the corn every 10 minutes.

When corn is cool enough to handle, remove the husks and slice the kernels off the cobs into a large bowl. Add the chopped tomatoes, green onions, jalapenos, vinaigrette, cilantro, avocadoes and cup of reserved chopped tomatoes. Stir to combine.

Turn grill to high. Remove flank steak from marinade and discard marinade. Place steak on grill, turn heat to medium high, and close lid. Grill 5 to 7 minutes per side. Remove from grill and allow steak to rest on cutting board for about 5 minutes. While the steak is resting, remove shrimp from marinade and discard marinade. Place shrimp on skewers and place on grill, gilling for about 2 minutes per side with the lid closed.

Slice flank steak on the diagonal into thin slices. Serve over corn salsa along with grilled shrimp.