Savory Sizzlin’ Surf and Turf

Do you love Hibachi as much as we do? If so, you need to try this Savory Sizzlin’ Surf and Turf recipe to bring your favorite Hibachi home!

Savory Sizzlin’ Surf and Turf

Difficulty: Easy • 6 Servings • Total Time: 3 Hours 30 Minutes

Ingredients:

• 6 no. 26/30 Shrimp (peeled and deveined)
• ½ cup Teriyaki Sauce
• 1 filet Salmon
• 12 no. Asparagus Spears
• 12 no Bamboo Skewers
• 1 no. Flank Steak
• 2 cups Orange Juice
• 2 tbsp Olive Oil
• 2 tbsp Soy Sauce
• Salt and Pepper
• Brown Sugar
• 2 tbsp crushed Garlic
• 2 tbsp crushed Ginger
• 2 cups Cream Cheese
• ¼ cup Furikake
• Salt and Pepper to taste

Directions:

1. Place your asparagus into a mason jar and use it as a measure of where to slice the ends off. Skewer each of them through the cuts.
2. Roll your flank steak up to fit it in another mason jaar. Pour in your orange juice, oil, salt, pepper, soy sauce, brown sugar, garlic and ginger. Shake it all together! Add in your asparagus skewers and marinate for 3 hours.
3. Dip your shrimp in the teriyaki sauce. Thinly slice off small, square cuts off the salmon and wrap the shrimp.
4. Remove the asparagus, grill them and set aside. Remove the steak and slice it into rollable pieces. In each, place the cream cheese and furikake in the center of it and mix the two together. Place your asparagus inside and roll the steak up. Tie it tightly with twine.
5. Sear your salmon shrimp on each side for about 3-5 minutes. Then pour the Teriyaki sauce over it and let it cook and thicken.
6. Cook off your steak rolls for 5-8 minutes each side, seasoning with salt and pepper..Once cooked, remove the skewers and cut off the twine. Slice the rolls up and garnish them with your seared shrimp for a delicious Savory Sizzlin’ Surf and Turf!