Grilled Surf and Turf

• Four 1 1/2 inch-thick tenderloin steaks
• 4 sage leaves
• 4 slices pancetta
• 3 Tbs EVOO
• 3 cloves garlic, crushed and grated
• handful of finely chopped flat leaf parsley
• Grated peel of 1 lemon
• 1/4 to 1/2 teaspoon crushed red pepper
• 8 jumbo shrimp, peeled and deveined
• 8 cherry tomatoes

Preheat an outdoor grill or a grill pan to medium-high. Soak four 8-inch wooden skewers in water and set aside. Season the steaks lightly with salt and pepper. Top each steak with a sage leaf and a slice of pancetta. Using kitchen twine, tie up each steak like a package and transfer to the grill. Cover the grill or cover meat loosely with foil and cook for 5 to 6 minutes per side for medium. Remove from grill and cut off string; let steaks rest.

While the the grill is heating, in a bowl, mix the EVOO, garlic, parsley, lemon peel and crushed red pepper. Coat the shrimp wiwth the oil mixture. on a soaked skewer, thread 1 shrimp through its tail end, then 1 cherry tomato, then through the head end so that the cherry tomato nests in the curve of the shrimp; repeat with another shrimp and tomato on the same skewer. Prepare 3 more skewers with the remaining shrimp and tomatoes. Grill the shrimp for 2 to 3 minutes on each side until pink and opaque.

Serve the steaks pancetta-side up with the shrimp skewers alongside.