In the Kitchen with Sigona's: Surf & Turf!
In the Kitchen with Sigona’s: Surf & Turf!
Rib Eyes with Herbed Potatoes, White Peach Balsamic Brushed Prawns & “Odielicious” Strawberry Salad
Below are measurements for two people, but increase as you wish! Timing is an important part of cooking and presenting a meal so we recommend you start by getting the potatoes in the boiling water. Then you can tackle the salad ingredients, steak and shrimp, in that order, and everything will still be warm and ready at about the same time!
For the Potatoes
- 8 Red Creamer Potatoes
- 2-3 TBL Sigona’s Tuscan Herb EVOO
- Salt & Pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Place potatoes in a medium saucepan and pour in enough water to cover. Set pan over high heat and bring to a boil. Cook 8-12 minutes, until potatoes are fork-tender. Drain and mash by hand or with a mixer. Season with salt and pepper, then drizzle a couple tablespoons of Sigona’s Tuscan Herb EVOO over the top and fold in. Serve with additional EVOO.
For the “Odie-licious” Salad
Odie, one of our Sigona’s Shoperones, loves to share this easy salad recipe with customers. It’s a winner!
- 1 head of Butter lettuce, torn into bite-size pieces
- Medley cherry tomatoes (assorted colors), sliced in half
- Red onion, sliced
- 5-8 Strawberries, stemmed and quartered
Assemble on individual salad plates, topping with as much of the individual ingredients as desired. Serve with dressing on the side.
For the Dressing
Whisk together 2 parts Sigona’s Fresh Press EVOO (Arbequina is great) and 1 part Sigona’s White Peach Balsamic. Serve on the side. Season with salt and pepper if desired.
For the Steak:
- 2 Marin Sun Farms Rib Eye Steaks
- Sea salt & black pepper
Season the steaks with salt and pepper. Grill or sauté to your likeness.
For the Prawn Skewers
If using frozen prawns, thaw them according to package directions. If necessary, peel and devein. Soak 2 wooden skewers in water for 10 minutes so wood doesn’t catch fire. Slide 5 prawns onto each skewer. Season with a little olive oil, salt and pepper to taste. Grill for just a couple of minutes, brushing with white peach balsamic.
Place on plate on the skewer or off – up to you on presentation.