If you can’t decide between a juicy slab of meat and some succulent fish, why not combine them both! Surf and turf is the perfect blend of both worlds, all on one hard-to-resist dish. And out of all cuts of beef, sirloin is one of the best. As long as you go grass-fed and hormone-free, you can enjoy a fabulous steak dish without all the blockers that typically come with grain-fed, hormone-laden meat.
Why hormone-free? Well, it’s just more ethical and humane for the animals. Farmers use antibiotics to make their animals grow faster, which means they can get their cut of meats to the counter in a fraction of the time (aka, more money). With no hormones, there is less productivity. Being pumped full of hormones isn’t fun. And all those hormones that the animals are injected with will be passed on to those who consume the processed meat.
PROTEIN-PACKED: Grilled Strip Steak With Sriracha Sauce
While the FDA says that cows that have been grown with hormones should be safe for human consumption, it’s not entirely clear if hormones really are bad for our health. The truth is, there’s been little research on the health effects of eating meat pumped with hormones. To be safe, it’s recommended to keep hormone-free beef on the fridge to avoid any potentially harmful side effects of the former.
The Greek yogurt in the sauce has its own health benefits too. For starters, Greek yogurt is packed with protein. Just one average serving can have as much as 12g to 17.3g of protein. Greek yogurt is also chock full of probiotics, which is essential for gut health.
The grass-fed and hormone-free sirloin, the shrimp, and the heavenly chipotle cream sauce are right in line for the Thermo Diet, so don’t be afraid to add this number to your list of meals. If looking younger, burning fat, getting better sleep, and feeling more energetic sound good to you, get yourself the Thermo Diet today!
Surf & Turf Sirloin With Chipotle Cream Sauce
- 2 each 6.5-oz sirloin steaks
- salt and pepper
- 1 tbsp coconut oil
- 1 pound uncooked shrimp, peeled and deveined, tail on (medium or large)
- 3 tbsp olive oil
- 2 tsp honey
- 2 tbsp garlic chili sauce
- 4 tbsp lime juice
- 6 tbsp cilantro, chopped
- 2 tbsp tequila
- salt and pepper
Chipotle Cream Sauce
- 1 cup nonfat plain Greek yogurt
- 1 each garlic clove
- 2 each chipotle peppers
- 2 tbsp adobo sauce
- 1 juice of lime
- salt (to taste)
- If steaks are refrigerated, make sure to take them out of the fridge about 30 minutes before cooking. To prep, wash and pat steaks dry on both sides and season well with salt and pepper.
- Preheat oven to 425 degrees. Line a baking dish with foil. Brush the foil with the coconut oil.
- Place steaks side by side in the dish. Put pan into the oven for 6-8 minutes. Flip and cook for another 4-6 minutes or until internal temp is around 140 degrees (medium-rare).
- Once they are cooked to your level of doneness, remove from oven and let rest on a cutting board for a few minutes.
- Serve with Chipotle Cream Sauce and Tequila-Glazed Shrimp.
- Start by combining 3 tbsp olive oil, honey, garlic chili sauce, lime juice, cilantro, and tequila in a medium bowl, along with salt and pepper. Add shrimp to the bowl and stir to combine, coating all shrimp. Marinade for about 30 minutes to an hour.
- Skewer the shrimp and set on a plate. Heat a griddle or a grill on high heat. Cook shrimp skewers for 2-3 minutes on the first side flip and cook for another 2 minutes, until cooked through and pink.
- To make the shrimp “bites” (as pictured), simply use store-bought wonton wrapper “cups”, then add Classic Guacamole on the bottom of the wonton cups, a scoop of Avocado Corn Salsa and top with shrimp.
Chipotle Cream Sauce
- Combine all sauce ingredients in a food processor and pulse until fully incorporated
- Season with more salt to taste.
- Serve immediately or refrigerate until ready to serve.