squeeze steak

Surf and Turf with Lemon Herb Steak and Shrimp 

The favorite combination of steak and seafood is made even more delicious with a squeeze of fresh citrus. In this recipe, fresh herbs and lemon juice are used to marinade flank steak and jumbo shrimp before they are grilled to perfection.

SERVINGS: 6 to 7

20 minutes prep, 12 minutes grilling.

Zest of 2 Paramount Citrus lemons
Juice of 2 Paramount Citrus lemons
2 cloves garlic, peeled
¼ cup olive oil
¼ cup fresh basil leaves
¼ cup fresh parsley
10 to 12 sprigs of fresh chives
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ lb. flank steak
1 lb. jumbo raw shrimp, peeled and tails removed
Wooden skewers, soaked


1. Preheat the grill to medium-high, about 400 to 425 degrees F.

2. Place the lemon zest, lemon juice, garlic cloves, olive oil, basil leaves, parsley, chives, salt and pepper in the bowl of a small food processor. Pulse until all ingredients are finely chopped and well blended.

3. Place the shrimp in a medium bowl and the steak in a shallow dish. Pour half of the lemon herb marinade over the shrimp and the other half over the steak. Stir to coat the shrimp and flip the steak to coat it well. Let marinade for 10 to 15 minutes.

4. Place the shrimp on grilling skewers with two large shrimp to each skewer.

5. Grill the steak for 7 to 12 minutes, flipping halfway through, until it reaches your desired doneness. While the steak cooks, grill the shrimp for 2 to 3 minutes on each side until they turn opaque and begin to blacken slightly. Let the steak cool for 5 minutes and cut against the grain into thin strips. Serve warm with the shrimp.


Stay tuned to find out a fun way to use this recipe :)

Charred Lemon Halves 

Charred lemons add a rich and zesty flavor to your food and drinks. A cast iron skillet works well for charring lemons, but when you char them on the grill it adds another element of smokiness. The caramelized lemons extract a warm, tangy juice that you can squeeze over grilled steaks and fish, use to dress salsas and salads, and add to summer cocktails. Make charred lemons a part of your cookout or picnic this weekend. Your guests will love it!

SERVINGS: About 1/3 cup juice

10 minutes cooking. 

3 Paramount Citrus lemons


1. Preheat a medium cast iron skillet over medium-high heat, or heat the grill to medium-high direct heat. (Brush the grate with a little oil to prevent sticking if using a grill.)

2. Cut each lemon in half and place them cut side down in the pan or on the grill. Cook for 7 to 10 minutes, until the cut side is charred and the lemon is warm.

3. Remove from the grill and once the lemons are cool enough to touch, squeeze the juice into a bowl. Strain to remove any seeds before using.