Surf and Turf Baked Potato Recipe

Introduction

This Surf and Turf Baked Potato combines tender steak, juicy shrimp, and a perfectly roasted potato for a satisfying meal. Infused with bold spices and topped with a flavorful chimichurri butter, it’s a delicious twist on a classic baked potato.

Ingredients

• 2-3 Filets or Strips
• 3 tbsp Favorite Beef Rub
• 1.5 tbsp FYR BLK Hot Sauce
• 2 lbs Shrimp (peeled & de-veined)
• 3 tbsp Favorite Shrimp Rub
• 1.5 tbsp FYR BLK Hot Sauce
• 3-4 Russet Potatoes
• 2 tbsp Neutral Oil
• 2 tbsp Kosher Salt
• 2 tbsp Black Pepper
• 2 tbsp Garlic Powder
• 1.5 cups Melted Butter
• ½ cup Parsley, chopped
• ¼ cup Red Wine Vinegar
• 4-6 Garlic Cloves, minced
• 1 tbsp Red Chili Flakes
• Salt to taste
• Shredded Cheese
• Sour Cream

Instructions

1. Step 1: Preheat your grill to medium-high temperature, about 375°F.
2. Step 2: In a bowl, mix together the melted butter, chopped parsley, red wine vinegar, minced garlic, red chili flakes, and salt to create the chimichurri butter. Set aside.
3. Step 3: Pierce the russet potatoes with a fork several times. Rub evenly with neutral oil and season generously with kosher salt, black pepper, and garlic powder. Wrap each potato tightly in foil.
4. Step 4: Place the wrapped potatoes on the outer edge of the grill. Rotate every 5-7 minutes and cook until soft throughout, about 1 to 1.5 hours. Keep warm when done.
5. Step 5: While the potatoes cook, coat the steaks with FYR BLK Hot Sauce and your favorite beef rub. Similarly, coat the shrimp with FYR BLK Hot Sauce and your favorite shrimp rub.
6. Step 6: Grill the steaks for 3-4 minutes on each side until they reach an internal temperature of 120°F. Remove from heat, let rest, then slice into bite-sized cubes and keep warm.
7. Step 7: In a skillet over the grill, heat a bit of oil and cook the shrimp for 2-3 minutes until they curl into a “C” shape and are no longer translucent. Remove and keep warm.
8. Step 8: Carefully unwrap the potatoes and slice them open. Drizzle melted butter inside and mash slightly to mix.
9. Step 9: Top each potato with shredded cheese, steak cubes, shrimp, a dollop of sour cream, and finish with a generous spoonful of the chimichurri butter. Serve immediately and enjoy!

Tips & Variations

• For extra crispy potato skin, unwrap the potatoes during the last 10 minutes of grilling just before serving.
• Swap the shrimp for lobster tail for an upscale twist on the surf and turf.
• Use a garlic herb butter instead of chimichurri for a milder flavor.
• Try adding chopped green onions or jalapeños for extra heat and crunch.

Storage

Store any leftover steak, shrimp, and baked potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in a microwave or oven until warmed through, and gently reheat the steak and shrimp on a skillet or in the microwave to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the potatoes in the oven instead of the grill?

Yes, you can bake the potatoes in a preheated oven at 400°F for about 45-60 minutes or until tender. Wrap in foil if you want softer skin, or bake uncovered for crispier skin.

What if I don’t have FYR BLK Hot Sauce or specific rubs?

You can substitute with your favorite hot sauce and spice blends. A combination of smoked paprika, garlic powder, salt, and pepper works well for both beef and shrimp.

Surf and Turf Baked Potato Recipe

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★★★★★

4.5 from 130 reviews

• Author: Elara
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x

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Description

A delicious surf and turf dish featuring tender grilled steak and sautéed shrimp served atop a perfectly roasted russet baked potato, generously topped with melted butter, shredded cheese, sour cream, and vibrant chimichurri butter. This hearty meal combines smoky, spicy, and fresh flavors into an indulgent yet simple recipe ideal for grilling enthusiasts.

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Ingredients

Scale 1x2x3x

Protein

• 2–3 Filets or Strips (steak)
• 2 lbs Shrimp (peeled & de-veined)

Rub and Sauces

• 3 tbsp Favorite Beef Rub
• 3 tbsp Favorite Shrimp Rub
• 3 tbsp FYR BLK Hot Sauce (divided: 1.5 tbsp for steak, 1.5 tbsp for shrimp)

Potatoes and Seasoning

• 3–4 Russet Potatoes
• 2 tbsp Neutral Oil
• 2 tbsp Kosher Salt
• 2 tbsp Black Pepper
• 2 tbsp Garlic Powder

Chimichurri Butter

• 1.5 cups Melted Butter
• ½ cup Parsley, chopped
• ¼ cup Red Wine Vinegar
• 4–6 Garlic Cloves, minced
• 1 tbsp Red Chili Flakes
• Salt to taste

Toppings

• Shredded Cheese (amount to preference)
• Sour Cream (amount to preference)

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Instructions

1. Preheat Grill: Preheat your grill to medium-high temperature, approximately 375°F, preparing it for both roasting potatoes and grilling seafood and steak.
2. Prepare Chimichurri Butter: In a bowl, thoroughly mix the melted butter, chopped parsley, red wine vinegar, minced garlic, red chili flakes, and salt to create a flavorful chimichurri butter. Set this aside for serving.
3. Roast Potatoes: Using a fork, poke holes all over each russet potato. Slather them generously with neutral oil and season thoroughly with kosher salt, black pepper, and garlic powder. Wrap each potato tightly in aluminum foil and place them on the outskirts of the grill heat to roast. Rotate every 5-7 minutes and roast until fully softened, about 1 to 1.5 hours. Once cooked, remove from grill and keep warm.
4. Season Proteins: While potatoes roast, coat the steak filets or strips with FYR BLK Hot Sauce followed by a generous layer of your favorite beef rub. Similarly, slather shrimp with FYR BLK Hot Sauce and then toss with your preferred shrimp rub to infuse flavor.
5. Grill Steak: Place the seasoned steaks on the grill and cook for 3-4 minutes per side until the internal temperature reaches 120°F for medium-rare. Once cooked, remove steaks from the grill, rest briefly, then slice into bite-sized cubes and keep warm.
6. Cook Shrimp: In a skillet placed over the fire, add oil and cook shrimp for 2-3 minutes or until they curl into a “C” shape and are no longer translucent, indicating they are fully cooked. Remove from heat and keep warm.
7. Assemble Baked Potatoes: Unwrap the roasted potatoes and slice them open. Drizzle melted butter inside and fluff up the softened flesh. Top generously with shredded cheese, bite-sized steak pieces, cooked shrimp, and a dollop of sour cream. Finally, spoon the chimichurri butter over the toppings before serving. Enjoy immediately while warm.

Notes

• Use a meat thermometer to avoid overcooking steak; 120°F is ideal for medium-rare.
• Rotate potatoes regularly to ensure even cooking and prevent burning.
• The chimichurri butter can be made ahead and refrigerated; warm before serving.
• Neutral oil such as canola or grapeseed oil works best for coating potatoes and cooking shrimp.
• Adjust chili flakes and hot sauce amounts to your preferred spice level.
• Leftover steak and shrimp can be stored refrigerated and enjoyed the next day.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Keywords: surf and turf, baked potato, grilled steak, shrimp, chimichurri butter, summer grilling, hearty meal