TV Dinner: Sonoran Surf & Turf

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It's surf and turf Mexican-style. Sonoran-style, to be exact.

Chef Chris Manning uses a Sonoran-inspired salsa and spice rub for a south-of-the-border twist on this American favorite.

Click on the picture to see how it goes together.

Sonoran Surf & Turf

For the salsa:

- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Juice of half a lime or lemon
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh cilantro
- 1 medium tomato, finely diced
- 1/4 cup each of finely diced celery, scallion, cucumber and green bell pepper
- 2 tablespoons minced pickles jalapeno peppers
- 1 5-ounce can tomato juice
- Salt and pepper to taste

Combine all ingredients in a medium-size mixing bowl. Mix well and chill for an hour.


For the rub:

- 3 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon ground chipotle pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Mexican oregano

Mix all ingredients together and use for beef, pork, chicken, or shrimp.


Putting it together:

Use the rub to season the beef and shrimp for surf and turf. Lightly grill a 6-inch tortilla and top with shredded Jack cheese.

Grill steak to desired temperature and place on top of tortilla and cheese. Spoon salsa over steak.

Grill shrimp until cooked through and place on top of steak and salsa.

Enjoy with Coyote Moon Vineyard's Frontenac Gris.

Recipe yields enough rub and salsa for four servings.

Wednesday, November 26, 2014
, Watertown, NY

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