When Colorado weather hits the 60’s in January, it is time to take a break from the comfort foods of winter and grill a steak. Inspired to take it up a notch, I decided to accent the steaks with Shrimp Scampi—AMAZING! Grilled first then finished in the pan of scampi, the butter, wine, and garlic was the perfect accent to the smoky, tender beef. I love surprising my family with a special dinner on an average Friday night; we savored every bite!
If you are still wondering what to do for Valentine’s Day, treat your Valentine with a romantic dinner for two at your own chef’s table. Set out the linens, light the candles, and serve this exquisite dish. Your sweetheart will appreciate the fuss you make over them; you will both appreciate the more intimate setting. Create a meal together to make the afternoon and evening that much better!
Scampi-Style Tenderloin Steak
Pour marinade over steaks and allow to rest in the refrigerator for at least 1 hour. Light charcoal. While coals are getting hot, prepare Scampi recipe up to the point of cooking the shrimp. With the sauce ready, the meal will finish quickly once the steaks are done.
Once coals are ready, arrange the coals to one side of the grill to allow for indirect heat, this will enable you to cook the steaks based on preference—rare, med, or well done. It is important to put the steaks directly over the coals to sear the meat initially. Sear each side for 2-3 minutes, then arrange the steaks over less direct heat until just about done—the steaks can finish in the scampi sauce. Check out this site for help with how to tell when steak is done.
When the steaks are removed from the grill, bring the scampi sauce up to a simmer in a large skillet and place shrimp in the sauce along with the steaks. Cook shrimp for 2-3 minutes on each side and finish the remaining steps of the Scampi recipe. Serve steak with 2-3 shrimp and sauce drizzled on top.
It is heavenly!