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Not-So-Classic Surf ‘n Turf with Chimichurri Sauce

Get ready to try a variation of the steak and lobster surf ‘n turf we all love. We’re substituting octopus for lobster to keep things fresh (and help your wallet) and adding a side of refreshing summer corn salad to keep you cool after a long day of grilling.

But don’t think a grill is necessary! We’ll actually be making our surf ‘n turf inside, so it’s good any time of the year. To top it all off – and we aren’t speaking figuratively here – is an easy to make chimichurri sauce. It adds beautiful color and flavor to both the steak and octopus, and you can chill it before serving if you like the contrast of a hot steak drizzled with cold chimichurri! After seeing how easy and affordable it is to make surf and turf at home, you’ll never rely on a restaurant again.

Chimichurri Sauce
Yield: About 1 cup


  •      1 cup fresh Italian parsley
  •      1 small red onion
  •      ¼ cup red wine vinegar
  •      ½ cup extra-virgin olive oil
  •      4 garlic cloves, peeled
  •      2 tbsp. oregano (fresh preferable)
  •      ½ – 1 tsp. crushed red pepper flakes
  •      1 tsp. ground cumin
  •      ¾ tsp.  salt


  1.     Add all ingredients to food processor.
  2.     Blend until pureed.
  3.     Add additional salt, to taste.
  4.     Store in fridge.

Summer Corn Salad


  •      2 cups corn, fresh or frozen
  •      1 small red onion, diced
  •      ½ pint grape tomatoes, halved
  •      2 tbsp. basil, minced
  •      3 tbsp. olive oil
  •      ½ lime, juiced
  •      ½ tsp. salt


  1.     In a small bowl whisk together olive oil, lime juice, basil, and salt.
  2.     Let the basil sit in the vinaigrette before adding it to the corn to help the basil flavor permeate.  
  3.     In a large bowl add corn, red onion, and grape tomatoes.
  4.     Add vinaigrette to corn.
  5.     Toss to combine.

Seared Steak and Octopus


  •      2 filet mignon steaks (preferably), about 4 oz. each
  •      4 octopus tentacles


  1.     Coat steaks and octopus with olive oil, salt and pepper.
  2.     Heat pan over medium-high heat for 1-2 minutes.
  3.     Add steaks to pan first (to avoid having your steaks taste fishy), you should hear a sizzling noise when the steak touches the oil. If not, wait an additional minute for the oil to heat.
  4.     Cook steaks for 3 min per side to sear.
  5.     Lower heat to medium or medium-low and cook for an additional 2 minutes per side.
  6.     Check if your steaks are done.
  7.     Wipe pan clean from any steak debris and return heat to medium-high.
  8.     Add octopus, cooking for 2-3 minutes per side, until golden brown.
  9.     Serve immediately with cold chimichurri.

Title and Body Images by Josh Guirguis

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