Blackstone Surf and Turf Quesadillas combine the indulgence of surf and turf with the casual comfort of a crispy, cheesy quesadilla.
This recipe is perfect for a relaxed weeknight meal or for cooking outdoors on a griddle when you want something flavorful but simple.
How to Make Blackstone Surf and Turf Quesadillas
Begin with 1 pound of steak, cut into bite-sized pieces. New York strip works great, but other cuts are fine too.
Place the steak in a gallon-size plastic bag with 1 tablespoon Worcestershire sauce, 1 tablespoon garlic paste or minced garlic, kosher salt, black pepper, and optional steak seasoning. Massage the bag to coat the meat, then refrigerate and marinate for a few hours.
For the surf component, use 1 pound of peeled and deveined jumbo shrimp. Toss the shrimp with 1 tablespoon lemon juice and Old Bay seasoning about 10 minutes before cooking.
Organize your ingredients on a tray for easy access when cooking outdoors: the marinated steak, seasoned shrimp, large burrito-size tortillas, and plenty of shredded cheese.
Preheat your Blackstone or flat top griddle to medium. When hot, add cooking oil and spread the steak pieces on the griddle. Cook them for a minute or two, using hibachi spatulas to toss the pieces occasionally.
Add the seasoned shrimp to the griddle and cook both the steak and shrimp for another 2–3 minutes, tossing and flipping so everything cooks evenly.
Once cooked, push the steak and shrimp to one side of the griddle and reduce heat to medium-low.
Add a bit more oil to the empty side of the griddle and place four large burrito-size tortillas flat on it. On one half of each tortilla, sprinkle shredded cheese (about 4 cups total across all tortillas), then top with a generous amount of shrimp and steak.
Add more cheese over the filling, then fold the empty side of the tortilla over the filled side using spatulas. Flip and cook until the cheese is fully melted and the tortilla reaches your desired crispness.
Remove the quesadillas from the griddle and place them on your serving tray. Let them rest briefly, then slice if desired.
Serve Blackstone Surf and Turf Quesadillas with Toppings of Choice
Offer toppings like sour cream, salsa, hot sauce, and jalapeños so everyone can customize their quesadilla. These toppings add brightness and heat to the rich surf-and-turf filling.
If you like Blackstone Surf and Turf Quesadillas, you might also like these recipes
Grilled Ginger Lime Shrimp Skewers
Chicken Birria Tacos on the Blackstone Griddle
Chorizo Fried Rice Griddle Recipe
Best Blackstone Griddle Recipes
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Blackstone Surf and Turf Quesadillas
Cheri Renee
Equipment
- Blackstone Griddle
Ingredients
- 1 pound steak of choice (cut into bite-size pieces)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic paste or minced garlic
- Kosher salt, black pepper, steak seasoning (optional)
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon lemon juice
- Old Bay seasoning
- Cooking oil of choice
- 4 large burrito-size tortillas
- 4 cups shredded cheese (Mexican blend recommended)
- Optional toppings: sour cream, salsa, hot sauce
Instructions
- Place steak pieces in a gallon-size plastic bag. Add Worcestershire sauce, garlic, kosher salt, pepper, and steak seasoning if using. Massage the bag to coat the steak and marinate in the fridge for several hours.
- About 10 minutes before cooking, put the shrimp in a bowl and toss with lemon juice and Old Bay seasoning.
- Preheat the griddle to medium. Once hot, add oil and the steak. Cook 1–2 minutes, then add more oil if needed and add the shrimp. Cook both for 2–3 more minutes.
- Move the cooked steak and shrimp to one side of the griddle. Lower heat to medium-low and add oil to the empty side. Place tortillas flat on the griddle.
- Sprinkle cheese on one half of each tortilla, add steak and shrimp, then more cheese. Fold the empty side over the filling.
- Flip the quesadillas and cook until the cheese is melted and the tortillas are crisp to your liking. Remove and serve with desired toppings.
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