Let's get to cooking! The first step is to prepare two 8 to 12 oz. Flat Iron Steaks. It's very important that you try to use the flat iron cuts. They are the second most tender cut off the cow but go better then the loin steaks in my opinion.   

Cut the steaks into desired portions. Shake on some garlic powder, no salt Mad Hunky Meats rub and some Mrs. Dash. Steak seasoning. Shake on a liberal amount of the rub and rub it into the meat so it has a nice coating. Let season for one hour at room temp.

Pre-Heat your cooker for grilling. In this cook I'm cooking on a Yoder YS640 set up in direct grilling mode using Grill grates and a griddle.

Now let's prepare the Cajun butter sauce. In a medium sauce pan combine 1 1/2 cubes no salt butter. Trust me on the no salt butter. The flavor when complete will be amazing and not over powered by salt. 1 tsp ground Thyme, 1 tsp crushed Rosemary, 1 tsp no salt Mad Hunky rub, 2 tsp red pepper flake, 3 cloves garlic and a splash of Worcestershire. Heat over medium heat until the butter sauce is mixed and fully melted.

Using a large needle on your flavor injector draw some of the butter sauce into the injector and inject the Alaskan King Crab legs. This can be done by piercing the legs through the white soft shell located at the joints.

Peel the shells off the shrimp and rinse them. Once the shrimp are rinsed, take all the meats and the butter sauce in the pan to your cooker. It's time to rock this dish. Get all your utensils and thermometer ready because once you lay the meat on the grill the cook goes quickly.

Place the sauce pan of Cajun butter sauce in a cooler place in your cooker. Place the steaks over flame for direct grilling if you have the capability. Place the King Crab legs away from direct heat. Mine were semi frozen so I put them on when I put on the steaks. For thawed crab legs put them on when you flip the steaks. Spoon some butter sauce onto your griddle or in a pan over higher heat. Add 1/2 to 1 cup mushrooms and the shrimp. The shrimp should have a light sizzle going but not too much heat.

After 2.5 minutes rotate the steaks 90 degrees. This will provide for nice cross hatch grill marks. Stir and turn the shrimp and mushroom. Flip the crab legs. After another 2.5 minutes flip the steaks. You should have nice seared grill marks. Spoon or mop some Cajun butter sauce on to the steaks. Turn and stir the shrimp. Check the shrimp at this point for doneness. If they are done, move them and the mushrooms to the Cajun butter sauce pan and stir them in.

Remove the crab legs as well and put them into the sauce pan. Another 2.5 minutes the steak should be rotated and a meat probe inserted. The steaks can be pulled when they reach your desired temp for doneness. In this case I pulled then at 155 for a medium steak.

By now your thinking woo! That went quick! Now everything including the neighborhood should be smelling wonderful. After the steak has rested 5 minutes, plate up the steak. Crack open a crab leg or two and break the meat up and place it on top of the flat iron steaks. Spoon on the shrimp ,mushrooms and Cajun butter sauce. Lay a Alaskan King Crab leg beside the steak.

That's it! You should be looking and one hell of a surf & Turf plate. Get yourself a cold one and sit back and enjoy. Eat it slowly and savor the flavors. Then let me know how this recipe worked for you. 

Thanks for viewing and remember....

Smoke it! And they will come!