Making its debut in the early 1960’s, Surf ‘n’ Turf became a popular cliché on most steakhouse menus in the United States. A main course featuring two swanky ingredients from land and sea. Most often a grilled steak with a side of seafood that might include lobster, prawns, shrimp or crab. Although difficult to pinpoint where this extravagant combo was first plated – it still satisfies the steak and seafood connoisseur 60 years later.
And leave it to the creativity in the kitchen during all of these years re-inventing the side-by-side duo with new culinary ‘spins’ that include combining the two into one like my favorite Elk and Crab Surf ‘n’ Turf.
Now I’m ALL IN when it comes to dishing up a fresh combo of tender butterflied elk top sirloin steaks filled with a bright flavored crab meat stuffing. If you don’t have top sirloin on hand, don’t worry – slices of elk backstrap are a perfect substitute. The steps are simple: Cut, stuff, tie and brown – finishing in the oven to tender perfection. Slice and serve to satisfy the highest of expectations of the elk steak and seafood lover.
Preheat oven to 400° degrees.
Place the ¾” inch elk steaks on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves. Season with kosher salt and freshly ground black pepper.
In a bowl, combine the lump crab, red bell pepper, mayonnaise, lemon juice, lemon zest, celery salt, paprika and granulated garlic powder.
Generously stuff the elk steaks with the crab mixture and secure closed with butcher’s twine.
Heat a 12” inch cast iron skillet or oven proof skillet over medium heat adding the olive oil and butter. Set the elk steaks in the skillet and brown each side, a total of about 2 minutes. Remove the skillet from the heat and set in the oven baking for 15-20 minutes or when the meat reaches 135-140° degrees.
Remove and set on a cutting board letting the meat rest for 5 minutes. Slice, serve and finish with the buttery pan drippings.
Ingredients
- 6 elk top sirloin steaks or backstrap steaks, 3/4" inches thick
- 8 oz lump crab
- 1/2 cup red bell pepper, finely chopped
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 zest of a lemon
- 1/2 tsp celery salt
- 1/4 tsp paprika
- 1/4 tsp granulated garlic powder
- kosher salt
- ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Butcher's twine
Instructions
- Preheat oven to 400° degrees.
- In a bowl, combine the lump crab, red bell pepper, mayonnaise, lemon juice, lemon zest, celery salt, paprika and granulated garlic powder.
- Place the ¾” inch elk steaks on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves. Season with kosher salt and freshly ground black pepper.
- Generously stuff the elk steaks with the crab mixture and secure closed with butcher's twine.
- Heat a 12” inch cast iron skillet or oven proof skillet over medium heat adding the olive oil and butter. Set the elk steaks in the skillet and brown each side, a total of about 2 minutes. Remove the skillet from the heat and set in the oven baking for 15-20 minutes or when the meat reaches 135-140° degrees.
- Remove and set on a cutting board letting the meat rest for 5 minutes. Slice, serve and finish with the buttery pan drippings.