Kalbi Steak with Coconut Shrimp and Pineapple Mango Pico de Gallo – Valentine’s Day Grilling Series

Hey Valentine, you’ve got two days, a dozen roses, a box of chocolates, but no reservation. Don't panic; we have you covered with the Valentine’s Day Grilling Series. Skip the restaurant and impress your significant other with a home-grilled surf and turf masterpiece - Kalbi Steak with Coconut Shrimp and Pineapple Mango Pico de Gallo. Featuring a Korean-style Kalbi marinade and baked coconut shrimp, this dish tastes amazing and will be an impressive display to your valentine.

The steak gets marinated for hours in a combination of soy sauce, brown sugar, garlic powder, oil, and cayenne pepper. Rich in moisture and flavor, the steaks are grill over medium-high heat and finish with yummy caramelization. Topped with Pineapple Mango Pico de Gallo, the beef's succulent taste is balanced by the fresh pineapple, mango, jalapeno, cilantro, and lime. The coconut shrimp is a simple but gorgeous preparation of large shrimp breaded twice in panko breadcrumbs and shredded coconut and baked golden brown and crunchy. This dish will make a delightful centerpiece of your date night with beautiful texture, color, and love. Happy Valentine's Day, you two, from your friends at Summerset Grills, and you’re welcome!

Serves 2-4

Kalbi Steak with Coconut Shrimp and Pineapple Mango Pico de Gallo Ingredients

  • 4 Flat-Iron Steaks (also called top blade steak. If your butcher does not carry flat-iron; other similar choices include skirt steak, hanger steak, or top sirloin steak)
  • Salt and Pepper


  • 1/3 cup Soy Sauce
  • 1/3 Cup Water
  • 2 TBS Oil
  • 3 TBS Brown Sugar
  • 1 tsp Garlic Powder
  • Dash or Two of Red Chili Pepper or Cayenne Pepper
  • Salt and Pepper

Pineapple Mango Pico de Gallo

  • 1 Pineapple; cored, peeled, and cut into small chunks
  • 2 Mangoes; Peeled and cut into chunks
  • 1/2-1 Jalapeno with its seeds removed, diced to tiny pieces
  • 1/2 cup Fresh Cilantro coarsely chopped
  • Juice of 1/2 a lime

Coconut Shrimp

  • 1 cup Japanese panko or whole wheat bread crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1 lb. tiger prawn or jumbo shrimp peeled and deveined, but leave tails intact
  • 1 large egg slightly beaten
  • cooking oil spray
  • salt and pepper to taste
  • lime wedges
  • Asian Sweet Chile Dipping Sauce (use your favorite from your local grocer.

Kalbi Steak with Coconut Shrimp and Pineapple Mango Pico de Gallo Directions

  1. Marinade the Steak for 2-3 hours. Be sure to rotate the meat as needed, so all sides are equally marinated.
  2. Remove steaks from the refrigerator 60 minutes before cooking to bring to room temperature.
  3. Season both sides of the steaks with salt and pepper.
  4. Clean, grease, and heat grill to medium-high heat. Add steaks and grill to desired doneness, using tongs to turn the steaks once (never a fork). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from the grill):
    • Medium rare: approximately 4-5 minutes per side, internal temp of 135/140°F.
    • Medium: about 5-7 minutes per side, internal temp of 140-145°F.
    • Medium Well: approximately 8-10 minutes per side, internal temp of 150/160°.
  5. Transfer steaks to a cutting board or platter. Let rest for at least 10 minutes before slicing against the grain.
  6. Top with Pineapple Pico de Gallo and serve alongside Coconut Shrimp and Asian Sweet Chile Dipping sauce.
  7. Enjoy!

Pineapple Mango Pico de Gallo

  1. Toss all ingredients together.
  2. Enjoy!

Coconut Shrimp

  1. Heat oven to 400 Fahrenheit.
  2. Mix the bread crumbs and coconut flakes in a bowl and set aside.
  3. Pat the shrimp dry with a paper towel and dip each one individually into the egg, then coat thoroughly with the breading mix and repeat once more. Shake off the excess.
  4. Place the shrimp on a cookie sheet lined with parchment paper or a silicone mat and bake in the middle rack for about 15 minutes, or until they turn to a golden brown. If after 15 minutes you would like your shrimp to be crispier, you can broil them on low for 5-10 minutes paying close attention, so they don't burn.
  5. Garnish with salt and pepper, to taste. Serve with Asian Sweet Chile Dipping sauce.

Taken from tangledwithtaste.com & eazypeazymealz.com