Grilled Surf and Turf Mediterranean Sharing Board

Name: Grilled Surf and Turf Mediterranean Sharing Board
Ingredients: 1 package (660g; 12 breadsticks) Furlani Garlic Parm Breadsticks; 1 lb (500 g) Canadian Beef Strip Loin Grilling Steak, about 1 inch (2.5 cm) thick; 12 jumbo raw shrimp, peeled with tails intact; 4 large bamboo skewers, soaked; ¾ tsp (4 mL) salt; ½ tsp (2 mL) fresh ground pepper; Canola or sunflower oil; 1 lemon, cut into wedges; 2 tbsp (30 ml) dried oregano leaves; 2 tsp (10 mL) grated lemon zest; ⅓ cup (75 mL) lemon juice; 4 cloves garlic, finely chopped; 1 tsp (5 mL) salt; ¼ tsp (1 mL) hot pepper flakes (optional); ¾ cup (175 mL) light olive oil; ¼ cup (60 mL) chopped fresh parsley; 8 to 10 multi-coloured grape tomatoes, halved; 1 log (140 g) soft goat cheese; 4 oz (125 g) thinly sliced hard cheese, such as manchego, Asiago or Pecorino Romano; Fresh veggies cut for dipping: cucumber, carrots, celery, sweet peppers, etc

furlanifoods.com

This grilled surf and turf Mediterranean grazing board is perfect for weeknight dinners or casual gatherings.

View full recipe on furlanifoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at furlanifoods.com.

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Cooking tools:

Grill
Skewer
Microplane
Pastry brush
Lasagna pan
Aluminum foil
Whisk
Mixing bowl
Serving bowl
Measuring cup
Measuring spoon
Instant-read thermometer
Tongs
Cutting board
Chef's knife
Serving board
Serving platter
Spoon
Plastic wrap

Ingredients

1 package (660g; 12 breadsticks) Furlani Garlic Parm Breadsticks
1 lb (500 g) Canadian Beef Strip Loin Grilling Steak, about 1 inch (2.5 cm) thick
12 jumbo raw shrimp, peeled with tails intact
4 large bamboo skewers, soaked
¾ tsp (4 mL) salt
½ tsp (2 mL) fresh ground pepper
Canola or sunflower oil
1 lemon, cut into wedges
2 tbsp (30 ml) dried oregano leaves
2 tsp (10 mL) grated lemon zest
⅓ cup (75 mL) lemon juice
4 cloves garlic, finely chopped
1 tsp (5 mL) salt
¼ tsp (1 mL) hot pepper flakes (optional)
¾ cup (175 mL) light olive oil
¼ cup (60 mL) chopped fresh parsley
8 to 10 multi-coloured grape tomatoes, halved
1 log (140 g) soft goat cheese
4 oz (125 g) thinly sliced hard cheese, such as manchego, Asiago or Pecorino Romano
Fresh veggies cut for dipping: cucumber, carrots, celery, sweet peppers, etc