valentine surf and turf

Image via Better Homes and Gardens

In an effort to simplify my life/office, I am slowly going through all my old magazines, cataloging my favorite articles (hard copy to digital) and then recycling the issues. (One of my 2011 resolutions.)  I came across this tasty, and festive, valentines dinner for two in an old Better Homes and Gardens (Feb. 2007).  The shrimp heart detail is so cute and the recipe sounds delish to boot!

easy mixed grill

ingredients  

• 2  3- to 4-oz.  beef tenderloin steaks (cut 3/4-inch thick)
• 1    sweet Italian sausage link, cut into 1-1/2 to 2-inch slices
• 4    jumbo shrimp, 16 to 20 per lb., peeled and deveined
• 4  6-inch  wooden skewers
• 1/4  cup  fresh lime juice or lemon juice
• 2  cloves  garlic, minced
• 2  Tbsp.  olive oil
• 2  Tbsp.  chopped fresh cilantro
•     Fresh cilantro sprigs
• 1  recipe  Herb Ketchup (see recipe)

directions

1. Place meats and shrimp in resealable bag set in shallow dish. Soak skewers in water.

2. In bowl stir together lime juice, garlic, olive oil, cilantro, 1/4 teaspoon salt and 1/8 teaspoon pepper; pour in bag; seal. Marinate in refrigerator up to 2 hours, turning occasionally. Drain; discard marinade. Thread 2 shrimp on each of 2 skewers. Thread sausage on remaining skewers.

3. For charcoal grill, place sausages on rack of uncovered grill directly over medium coals. Grill 15 minutes or until juices run clear and no pink remains (160 degrees F), turning frequently. Grill steaks 8 to 10 minutes for medium-rare, turning once. Grill shrimp skewers 2 to 3 minutes per side or until shrimp are opaque.

4. Place steaks on platter. Add cilantro sprigs. Remove shrimp from skewers; place atop each steak, forming heart shape. Add sausage kabob. Serve with Herbed Ketchup. Makes 2 servings.