Surf & Turf

Savor our Surf & Turf - a perfect blend of succulent seafood and flavorful grilled meat for a delightful dining experience.

30 Mins
3 Serving(s)
  1. 8 ml (1½ tsp) Spur Texan Spice
  2. 5 ml (1 tsp) Salt
  3. 2 cloves garlic, crushed
  4. 30 ml (2 Tbsp) olive oil
  5. 2 x 200 g sirloin or ribeye steaks
  6. 60 ml (¼ cup) Spur Grill Basting


  1. 12 large uncooked mussels, (about 250 g)
  2. 60 ml (¼ cup) dry white wine
  3. 45 ml (3 Tbsp) butter or margarine
  4. ½ medium onion, chopped (optional)
  5. 45 ml (3 Tbsp) Spur Durky Sauce
  6. 30 ml (2 Tbsp) chopped fresh parsley or 10 ml dried
  7. 3 ml (½ tsp) Spur Steakhouse Spice
  1. Combine the salt, garlic and oil. Rub steaks on both sides with the mixture.
  2. Grill the steaks for 4 - 5 minutes per side over warm coals or in a griddle pan until medium-done. During last grill, brush with Spur Grill Basting.
  3. Mussels: Scrub mussels clean under running water. Place mussels with wine or water if preferred, in a heavy-based saucepan, or pot over coals or on stove. Cover and cook for a few minutes until shells opened and mussels are just done.
  4. Remove mussels and most of the mussel water.
  5. Add butter, onion, Spur Durky Sauce, parsley and Spur Steakhouse Spice.
  6. Simmer for a few minutes until onion is soft. Return mussels, heat through, adding some mussel water if necessary.
  7. Spoon over steak and serve warm.
  1. Add Spur Peri-Peri Sauce or Spur Mushroom Sauce with mussels, or if preferred drizzle over when serving with the steak.
  2. If mussel sauce in pot is too runny, just thicken with a little flour and water


Texas Steak Spice


Grill Basting


Durky Sauce