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 steaks cook, 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.