Courtesy: Chef Shelby Shober Ingredients:

1 lb. Ribeye Steak
6 - 8 oz Fresh Crabmeat
3 Scallions
¼ Cup Mayonnaise
¼ tsp Cayenne Pepper
½ tsp finely minced Garlic
2 tsp Freshly Squeezed Lemon Juice
½ tsp Kosher Salt
1 tsp Black Pepper

Preparation:

For the chili pepper aioli: in a small bowl, whisk together the mayonnaise, cayenne, garlic, lemon juice, salt and pepper. Set aside to chill.

Slice the rib-eye steak into 2 or 3 thin pieces. Cover with film wrap or parchment paper and gently pound with a mallet until very thin. Season the steak with salt & pepper and arrange some of the crabmeat in a line on the center of each piece of steak. Place one scallion on top, then roll up as tightly as possible.

Grill each “surf & turf roll” on all sides until desired temperature. Allow to rest one to two minutes, slice in one-inch thick pieces and lay them down on their circular side to resemble sushi rolls.

Top each bite with a small amount of the aioli, and serve immediately.

These are great as an appetizer or as a lighter meal served with a salad.