Surf and Turf Kebabs

When skewering kebabs, the best approach is to skewer beef and seafood separately because they cook at different rates. The sauce was inspired by a classic bernaise sauce, made with butter and plenty of fresh tarragon, which has a lovely anise flavor.

Ingredients

• 1 clove garlic (minced)
• 4 tsp butter
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/4 cup fresh tarragon (chopped)
• 1 16 ounce Meyer Natural Angus Ribeye Steak
• 16 ounces shrimp (peeled and deveined)
• salt and pepper to taste

Preparation

1. Mix garlic with butter, olive oil and lemon zest. Place in microwave just long enough to melt butter. Stir in tarragon and salt and pepper. Set aside.
2. Cut ribeye into cubes about 3/4-inch square. Thread onto 4 wooden skewers. Thread shrimp onto 4 skewers. Heat grill to high. Place beef skewers on grill first. Place shrimp onto grill about 4 minutes after beef. Cook to desired degree of doneness.
3. Remove skewers and brush liberally with butter sauce. To serve, divide beef and shrimp evenly among 4 plates and pass with any extra sauce.