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  • Writer's pictureEmily Tillmann

Surf & Turf on the Grill

Updated: May 3, 2023

Made, written & photographed by the Creators of the Point

What makes a better date night dinner than homemade surf and turf?

This recipe includes a family marinade that is our all-time favorite way to make steaks. Make sure that you marinate overnight if you have thick steak. If your steak is thinner, you might be able to get away with a few hours.

The shrimp topper is open to suggestion and can be seasoned with whatever your personal favorite mix is. Our favorites are Garlic & Herb and Old Bay Blackened seasoning.


Surf & Turf on the Grill

Serves 2 | Total Time: 40 minutes + marinating


2 Top Sirloin Steak

1/2 lb large shrimp, peeled, deveined and tail removed

favorite shrimp seasoning


1/2 cup soy sauce

1/2 cup oil

1 tablespoon A-1 Sauce

1 tablespoon Worsteshire sauce

Fresh garlic


1. Begin by combining all of your marinade ingredients in a large Ziplock bag. Mix them together and then add the steaks. Marinade in the fridge for at least 3 hours, but preferably overnight. Make sure to flip the bag a few times.

2. After the steak is done marinating, preheat your grill over medium-high heat, leaving a low heat area available.

3. Once your grill is heated or charcoal is grey and hot, add your steak. Cook on the first side for 4 to 5 minutes - or once the first side begins to char. Flip the steak and cook for one of the following:

Medium Rare: 3 to 5 minutes or internal temperature of 125°

Medium: 5 to 7 minutes or internal temperature of 135°

Medium Well: 8 to 10 minutes or internal temperature of 145°

You can use the extra marinade to brush over the steaks as they cook!

4. When the steaks have 5 minutes left, add shrimp to a grill pan or cook on kabob sticks. Flip the shrimp once the first side has begun to brown.

5. Remove the steaks from the grill and let sit while your shrimp finish cooking.

6. Plate the steak with shrimp layered on top and serve with veggies or a pasta!


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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