Add a little adventure to dinner this summer by mixing and matching your proteins! These mealtime ideas can be made to suit your mood, from seaside to open pasture. We’ve got surf and turf recipes for you, including jerk chicken and green sauce–marinated mahi mahi steaks.
Tuna steak versus rib eye steak
Tuna steaks are quite meaty and hold up well in a grill pan or on a BBQ. This makes them an excellent substitute for beef steaks if you’re in the mood to try something new! This miso and kimchi pan sauce is the real showstopper, bringing big umami to the plate, with a kick of heat from the kimchi.
Make it turf: Swap tuna steaks for Sterling Silver beef rib eye steak, cooked in a cast-iron pan. Top with sauce and dig in!
Lobster tails versus chicken thighs
Add a little Jamaican-inspired spice to your plate tonight! Our new Panache Lobster Skewers mean you’re nearly ready to get grilling—just thaw according to package directions and go! Serve over a fresh and colourful salad (made with charred grilled corn on the cob).
Make it turf: Substitute grilled chicken thighs! Season chicken with the jerk marinade, then cover and refrigerate until ready to grill. Grill until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 74°C (165°F), about 20 min.
Mahi mahi versus sirloin cap steak
Grilled fish topped with a simple herbaceous green sauce and heirloom tomato salsa? It doesn’t get more summery (or colourful) than that! (Hot tip: Turn any leftovers into fast tacos, or serve the fish and salsa family-style and hand out soft taco shells for everyone to assemble at the table.)
Make it turf: Instead of fish, swap in grilled sirloin cap steak. Tip: This Summer Green Sauce is a multipurpose asset for summer grilling; drizzle it over steaks, grilled chicken kabobs, and more for an ultra-fresh and fast finish to a dish any night of the week.