"Surf and Turf" with Smashed Red Potatoes
Grilling an entire meal at once can be intimidating. Getting the timing down to ensure everything is done at the same time to serve a warm meal is a challenge, but in this grilled meal series, I’ll show you how to grill your entire menu at the same time, so you can relax and eat better than steakhouse quality at the same time.
- 1 2.5 lb porterhouse steak
- 1 lb colossal scallops
- 1 lb small red potatoes
- Kosher salt to taster
- 2 tablespoons, plus 1 teaspoon avocado oil
- 2 tablespoons salted butter
- 2 tablespoons fresh chives, chopped
- ½ cup Classic Chimichurri Sauce
Start by seasoning the steak with one tablespoon of kosher salt, and spread evenly over both sides. Then place the steak in the refrigerator for one hour. After one hour, remove the steak from the refrigerator and allow it to come up to room temperature while you preheat the grill.
Preheat your Gas Grill Head by setting all burners to high. Place a cast iron griddle plate over one burner and close the lid. Allow the grill to preheat for 30 - 40 minutes, or until the grill’s thermometer registers 700°F.
While the grill is preheating, boil the potatoes until they are fork-tender but not fully cooked. Drain the potatoes, and place them on a cutting board. Smash them into ¾” thick disks with the flat side of a meat tenderizer.
Tip: If you don’t have a meat tenderizer, a 16-ounce can of fruit or veggies works just fine.
Once the grill is preheated, lightly coat the steak with one teaspoon of avocado oil, and place it on the cooking grate directly over a high heat burner. Flip the steak every 60 seconds, placing it in a different spot on the cooking grate each time and closing the lid between flips. This will build a nice char on the steak without overcooking the inside.
Note: Due to the shape of the burners, the back of the grill will always be hotter than the front, so avoid placing the filet side of the porterhouse in that area of the grill.
After the steak has been on the grill for eight minutes, you’ll no longer be closing the grill’s lid in between flips. So, turn off any burner that isn’t directly under the steak or griddle.
Evenly coat the griddle with avocado oil and butter. Place the potatoes on the griddle, and cook for four minutes on one side while continuing to turn and move the steak every 60 seconds.
Then, flip the potatoes, and add the scallops to the griddle — season both with kosher salt.
Remove the steak from the grill, tent it with foil and allow it to rest while you finish up the potatoes and scallops. Cook the scallops for two minutes, before flipping and seasoning with kosher salt, cooking for an additional two minutes.
Remove the potatoes and scallops from the griddle, and garnish with chives. Slice the rested steak, top with chimichurri sauce and serve.