Fabulicious!: On the Grill by Teresa Giudice

and tough. If you cut against the grain (at a forty-five-degree angle to the lines or at least diagonal to them), you’re slicing up the tough muscle, not the soft connectors between them, and you’ll have a melt-in-your-mouth result.
    Try to cut it as thinly as possible, about ¼ inch thick or thinner. Be sure your knife is thin and good and sharp; a serrated or dull knife will just tear up your meat. And make sure you’re looking at the actual grain of the meat and not the marks from your grill! (It sounds silly, but I’ve seen it done!)
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Mare e Monti (Surf and Turf)
    Makes 4 servings
    Use any steak you like for this. I use club steak (which is a 1 pound shell steak cut in half to make two smaller steaks about 8 ounces each), but for a special occasion, you could use filet mignon. The idea here is to grill the steaks and shrimp, pile some shrimp on each steak, and top the stack with a big spoon of garlic butter. Be sure that the garlic butter is at room temperature and really soft so it will melt over the food without cooling it down.
    Garlic Butter:
    6 tablespoons (¾ stick) unsalted butter, at room temperature
    2 garlic cloves, crushed through a garlic press
    1 tablespoon fresh lemon juice
    1 tablespoon finely chopped fresh flat-leaf parsley
    1 tablespoon finely chopped fresh chives or scallion greens
    Steak and Shrimp:
    4 club steaks (each 8 ounces and cut 1 inch thick)
    1¼ teaspoons salt, divided
    1¼ teaspoons freshly ground black pepper, divided
    2 tablespoons finely chopped fresh rosemary
    24 large (21 to 25 count) shrimp, about 1¼ pounds, peeled and deveined with tail segment left attached
    1 tablespoon extra-virgin olive oil
    1. To make the garlic butter: Using a rubber spatula, mash and mix all of the ingredients together in a small bowl until combined. Set aside at room temperature for at least 1 and up to 4 hours.
    2. To make the steak: Season the steaks on both sides with 1 teaspoon of salt and 1 teaspoon of pepper, then rub with the rosemary. Let stand at room temperature for 30 minutes.
    3. To make the shrimp: Toss the shrimp and olive oil with the remaining ¼ teaspoon salt and ¼ teaspoon in pepper in a large bowl.
    4. Preheat the grill for direct cooking over high heat (500°F).
    5. Place the steaks on one side of the grill. Put a perforated grill pan next to the steaks. Close the lid and cook until the undersides of the steaks are browned and seared with grill marks, about 4 minutes. Flip the steaks and continue cooking, with the lid closed, until an instant-read thermometer inserted horizontally through the side into the center of a steak reads 125°F, 3 to 4 minutes more for medium-rare. Transfer the steaks to a platter and tent with aluminum foil.
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    Teresa’s Tip
    Shrimp are much easier to grill on a perforated grill pan than directly on the grate.
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    6. Add the shrimp to the perforated grill pan and spread in a single layer. Close the grill lid. Cook until the shrimp are turning opaque around the edges, 2 to 3 minutes. Flip the shrimp and continue cooking, with the lid closed, until they are completely opaque, about 2 minutes more. Transfer the shrimp to a plate.
    7. For each serving, place a steak on a dinner plate and top with 6 shrimp. Add a dollop of the garlic butter over each mound of shrimp. Serve hot.
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    * * *     From the Sea to the Mountains     * * *
    A meal that includes both steak and seafood is called “surf and turf” in English, but not in most other languages. Why? Because when translated, it not as catchy. “Surf” in Italian is cresta dell’onda , and turf is zolla erbosa . Ordering cresta dell’onda e zolla erbosa wouldn’t be much fun, nor would it fit on anyone’s menu. Instead, in Italy, to get a steak and seafood combination, you’d ask for mare e monti, which basically means the same thing, but doesn’t sound as pretty in English: “sea and