RECIPE: Surf ’n’ Turf Open‑Face Steak Sandwich from Ted Reader

Ted Reader shares his twist on barbecue surf ‘n’ turf.

Ingredients (For one sandwich)

• Beef Tenderloin Cutlets — 2 × 4 oz, pounded lightly to even thickness
• Shrimp — 4 large, peeled & deveined
• Seasoning for shrimp — garlic, lemon pepper, chopped fresh dill
• Sourdough bread — 1 thick slice, toasted
• Horseradish mayo

For the Asparagus Slaw:

• 4–5 asparagus spears, shaved with a peeler
• Red onion, thinly sliced
• Red pepper, thinly sliced
• Fresh dill
• Splash olive oil
• Drizzle balsamic glaze
• Salt & pepper

Instructions

Asparagus Slaw (Tip: Make this first)

1. In a bowl, combine shaved asparagus, red onion, red pepper, and dill.
2. Season with salt, pepper, a splash of olive oil, and a light drizzle of balsamic glaze.
3. Toss gently and let sit 5–10 minutes to soften.

Grilled Beef Tenderloin Cutlets

1. Season cutlets with salt, pepper and a touch of oil.
2. Grill over high heat, 2 to 3 minutes per side, flipping once.
3. Rest meat for 3 minutes, then slice or leave whole depending on desired presentation.

Grilled Shrimp

1. Toss shrimp with garlic, lemon pepper, dill and a touch of oil.
2. Grill 1 to 1.5 minutes per side until just cooked and lightly charred.

Build the Open‑Face Sandwich

1. Toast sourdough until crisp and golden.
2. Spread a generous layer of horseradish aioli.
3. Lay down the grilled tenderloin cutlets.
4. Spoon a mound of asparagus slaw over the beef.
5. Top with four grilled shrimp.
6. Finish with cracked pepper, a drizzle of balsamic glaze or a squeeze of lemon.