Honey Ginger Soy Surf and Turf. A sweet, salty, warm and slightly spicy marinade does double duty on prime rib steak and succulent shrimp in this simple but delicious version of surf and turf. It’s fit for any summer occasion or as a Fathers Day special menu.
As Father’s Day approaches this coming Sunday, I’m again celebrating the occasion with my favourite type of meal. A good old fashioned surf and turf.
We have featured a couple of other outstanding versions of this combination before. Herb Grilled Lobster Surf n Turf with Lemon Garlic Brown Butter is a great one and a Cajun Spice Surf and Turf is one I absolutely love.
This time, I wanted to add a little Asian flavour to some large shrimp that I was grilling for dinner. Then, I wondered if the same marinade would be okay for steak. I bought a beautiful prime rib steak to try it out and it was just delicious.
The ginger added great flavour to the marinade and the balance of sweet and salty from the honey and soy sauce was perfect with just a little kick of heat from the crushed chili paste.
I sometimes add a little honey to several marinades, especially those for quickly grilled seafood. That’s because the sugar caramelizes quickly on the grilled to add a little charred flavour.
Since this marinade does double duty for the steak, I kept the honey to a minimum because it is on the grill for a longer period of time.
If you are using this marinade for seafood alone, like scallops or shrimp, you can double the honey if you prefer.
Can’t get enough great steak recipes? Be sure to check out this collection of 15 of my favourites.
Originally published June 2015. Updated June 2020.
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Honey Ginger Soy Surf and Turf - a sweet, salty, warm and slightly spicy marinade does double duty on prime rib steak and succulent shrimp in this simple but delicious version of surf and turf, fit for any summer occasion.
- 4 boneless prime rib or rib eye steaks
- 1½ to 2 dozen large shrimp
For the marinade
- ⅓ cup low sodium soy sauce
- 1 clove very finely minced garlic
- 1 /2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 2 tsp honey
- ½ tsp of crushed chili paste or a pinch of chili flakes, (optional or to taste)
- Whisk all of the ingredients for the marinade together well.
- Reserve about ⅓ of the marinade for the shrimp and pour the rest over the steaks in a large Ziploc bag. Let the steak marinate in the fridge for up to 2 hours, turning the bag, every half hour or so. Take the steaks out of the fridge to come up to almost room temperature (30-45 minutes) before grilling them on high heat to level of cooking you like.
- Let the steaks rest for 10 minutes, loosely tented with aluminum foil while you grill the shrimp.
- The shrimp need only be marinated for a half hour or so. I find it best to let them marinate while the steaks are coming up to room temperature after you take them out of the fridge. I grill the shrimp while the steaks are resting. The shrimp really take no more than a minute or so per side to grill on high heat, so leave them until the last few minutes before serving.
Prep time does not include marinating time and the time it takes for the steaks to warm to room temperature after they come out of the refrigerator; up to 2½ hours additional time.
Serving Size1 g
Amount Per Serving Calories 673Total Fat 41gSaturated Fat 15gUnsaturated Fat 0gCholesterol 424mgSodium 1712mgCarbohydrates 6gFiber 1gSugar 3gProtein 70g