This summer, why not mix and match your proteins? You can go whole hog with celebratory surf and turf meals, deep dive into surf-based mains, like our mahi mahi steak recipe, or for landlubbers, stick to turf with beef and poultry faves.
Tuna steak versus rib eye beef steak
Surf: Tuna Steak with Miso and Kimchi Butter Sauce
Make it turf: Swap tuna steaks for Sterling Silver rib eye beef steak, cooked in a cast-iron pan. Top with sauce and dig in!
Lobster tails versus chicken thighs
Surf: Jerk-Spiced Lobster Tails with Charred Corn Salad
Bring a taste of the islands home with you tonight with this Jamaican-inspired recipe.
Our new Panache Lobster Skewers mean you’re nearly ready to get grilling—just thaw according to package directions and go! Serve over a fresh colourful salad made with charred grilled corn on the cob.
Make it turf: Substitute grilled chicken thighs for the lobster. Season chicken with the same jerk marinade, then cover and refrigerate until ready to grill. Grill until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 74°C (165°F), about 20 min.
Mahi mahi versus sirloin cap steak
Surf: Mahi Mahi with Summer Herb Green Sauce & Heirloom Tomato Salsa
Hot tip: Turn leftovers into fast tacos, or serve the fish and salsa family-style and hand out soft tortillas for everyone to assemble at the table.
Make it turf: Instead of fish, swap in grilled sirloin cap steak. Tip: This Summer Herb Green Sauce is a multipurpose dazzler, ideal for summer grilling; drizzle it over steaks, grilled chicken kabobs, and more for an ultra-fresh and fast flourish to a dish any night of the week.
