Recipe: Texas steak and Louisiana shrimp surf ‘n turf sliders

They’re known for their beef in Texas, and New Orleans has a culinary legacy all its own. So when the Cowboys and Saints go head to head on FOX's Thursday Night Football, it’s not hard to celebrate with a great dish.

Ray Lampe – better known as Dr. BBQ – combined Texas steak and Louisiana shrimp in a tasty tribute to week’s game.  


1 flat iron steak, about a pound
Kosher salt
Black pepper
16 jumbo shrimp, peeled and deveined
Bamboo skewers soaked on water for an hour
Creole seasoning
8 slider buns
Tortilla chips

1 cup mayo
¼ cup Creole mustard 
2 Tablespoons sweet pickle relish
1 Tablespoon paprika
1 Tablespoon prepared horseradish.
1 teaspoon hot sauce 
1 teaspoon Creole seasoning
1 clove garlic, crushed


  1. Prepare the grill to cook direct over medium high heat. 
  2. In a medium bowl, whisk together the remoulade ingredients. Set aside. 
  3. Season the steak with salt and pepper. Skewer the shrimp and season them with the Creole seasoning. 
  4. Grill the steak for about 4 minute per side until it’s well browned and cooked to an internal temp of 125°. Set aside to rest. 
  5. Grill the shrimp for about 2 minutes per side until they are opaque. Remove from the grill and set aside. 
  6. Toast the buns on the cut side just until they are golden brown. 
  7. Slice the steak thinly against the grain. Place two shrimp on each bun bottom. Top with a dollop of remoulade. Top with a few slices of the steak, then a small spoonful of salsa. 
  8. Finally top each slider with a couple tortilla chips and the bun top.

SERVINGS: Makes 8 sliders