Grilled Montreal-Spiced Steak and Chipotle Shrimp Cocktail
with Grilled Asparagus and Potatoes
Give the father figure in your life the best gift—time to grill! Flame-kissed, Montreal-spiced steaks, jumbo shrimp, asparagus and roasted potatoes are on the menu, with a side of DIY cocktail sauce.
:
New
:
Shrimp
•Mustard
•Milk
•Egg
•Sulphites
30 minutes
8 minutes
285 g
Top Sirloin Steak
285 g
Jumbo Shrimp
()
1 tbsp
Montreal Spice Blend
( )
2 unit(s)
Russet Potato
227 g
Asparagus
1 unit(s)
Sour Cream
()
1 tbsp
Creamy Horseradish Sauce
( )
1 unit(s)
Lemon
6 unit(s)
Wooden Skewers
2 tbsp
Ketchup
()
¾ tsp
Garlic Salt
()
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Calories660 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber6 g
Protein60 g
Cholesterol265 mg
Sodium2750 mg
Trans Fat0.3 g
Potassium1900 mg
Calcium200 mg
Iron8 mg
•Baking Sheet
•Measuring Spoons
•Strainer
•Paper Towel
•Small Bowl
1
- Halve potatoes lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to an unlined baking sheet.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.
2
- Meanwhile, trim and discard bottom 1 inch from asparagus. Arrange asparagus and 1/2 tbsp (1 tbsp) oil on a plate. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Remove skewers from water, then thread shrimp onto skewers. (NOTE: You should have four shrimp per skewer!)
- Pat steaks dry with paper towels. Season with 1/2 tbsp Montreal Spice Blend and 1/4 tsp salt.
3
- Add steaks. Close lid and grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**
- Transfer to a clean plate, then cover to keep warm.
4
- Once steaks are cooked, add shrimp to one side of the grill and asparagus to the other side. Grill shrimp, flipping once, until cooked through, 2-3 min per side.**
- Grill asparagus, flipping once, until tender-crisp, 4-6 min.
- Transfer to a clean baking sheet, then cover to keep warm.
5
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add ketchup, creamy horseradish sauce and 1 tsp (2 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine.
6
- Add lemon zest and sour cream to another small bowl. Season with salt and pepper, then stir to combine.
- Thinly slice steak.
- Divide potatoes, steak, shrimp skewers and asparagus between plates.
- Dollop lemony sour cream over potatoes.
- Serve creamy cocktail sauce alongside for dipping shrimp.
- Squeeze lemon wedge over shrimp, if desired.