Name: 70s Convertible California Surf & Turf Platter (Gluten-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 6-oz boneless ribeye steaks (or your favorite cut), patted dry; 12 large shrimp, peeled and deveined; 1 tbsp olive oil; 2 tsp kosher salt, divided; 1 tsp smoked paprika; 1/2 tsp black pepper, divided; 2 lemons (zest from 1, juice from both); 2 tbsp unsalted butter; 1 bunch asparagus, trimmed; 1 cup cherry tomatoes, halved; 1 large avocado, sliced; 4 small Yukon Gold potatoes, scrubbed and quartered; 2 tbsp mayonnaise (gluten-free); 1 tbsp fresh chives, minced; 1 tbsp white wine vinegar; 1/2 tsp garlic powder; 2 tbsp fresh parsley, chopped; Shagadelic Citrus Vinaigrette:; 3 tbsp olive oil; 2 tbsp orange juice (freshly squeezed); 1 tbsp lemon juice; 1 tsp Dijon mustard (gluten-free); 1/2 tsp honey; Salt and pepper to taste

70s Convertible California Surf & Turf Platter (Gluten-Free)

CrushedLemon1034

This vibrant 70s-inspired dinner captures the spirit of a California cruise in a convertible, where bold flavors and bright colors reign supreme. The surf & turf centerpiece—juicy steak and garlicky shrimp—channels classic steakhouse nostalgia, while a riot of roasted veggies and avocado bring SoCal sunshine to your plate. The shagadelic citrus vinaigrette and herby dip add acid, richness, and a playful retro touch. It’s a feast meant to be shared, full of flavor, balanced with acid and fat, and as visually stunning as a paisley shirt on a shag rug. Dig in and let those smooth 70s sounds set the mood!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Toss potato wedges with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and roast for 25-30 min until golden, flipping once halfway.
Toss asparagus and cherry tomatoes with a drizzle of olive oil, 1/4 tsp salt, and black pepper. Add to the baking sheet for the last 10 min of potato roasting.
Meanwhile, pat steaks dry and season with 1 tsp salt, 1/4 tsp pepper, and smoked paprika. Let sit at room temp for 15 min (salt early for flavor).
Heat a large skillet over medium-high. Add 1 tbsp olive oil. Sear steaks 2-3 min per side for medium-rare, or to desired doneness. In last minute, add 2 tbsp butter, lemon zest, and half the juice. Baste steaks, then transfer to rest, tented with foil.
Wipe out skillet. Season shrimp with remaining 1/2 tsp salt and a squeeze of lemon. Sear in hot skillet 1-2 min per side until pink. Remove from heat.
In a small bowl, whisk mayonnaise, chives, vinegar, garlic powder, and parsley for a retro herby dip.
For the vinaigrette: whisk olive oil, orange juice, 1 tbsp lemon juice, Dijon, honey, salt, and pepper until emulsified.
To serve: On a large platter, arrange roasted potatoes, asparagus, tomatoes, and avocado slices. Fan out sliced steak and nestle shrimp alongside. Drizzle veggies and avocado with shagadelic vinaigrette. Serve with herby dip on the side. Sprinkle with extra fresh herbs and lemon wedges for a groovy finish.