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Grilled Surf and Steak Dinner

Grilled Surf and Steak Dinner

with Foil-Pouch Potatoes and Tarragon Butter

Long Weekend Grill
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This surf and turf dish is simple, saucy and crispy! BBQ steaks, tender potatoes and garlic shrimp are cooked to perfection and topped with a steakhouse-style butter starring tarragon and parsley.

Allergens:Crustacean/CrustacéMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Top Sirloin Steak

285 g

Shrimp

(ContainsCrustacean/Crustacé)

300 g

Yellow Potato

7 g

Tarragon

7 g

Parsley

227 g

Asparagus

56 g

Onion, chopped

6 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

2.5 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber6 g
Protein64 g
Cholesterol295 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Aluminum Foil
Measuring Spoons
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. While you prep, preheat the grill to 400°F over medium-high heat. Cut potatoes into ½-inch pieces. Add potatoes, onions, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch edges to seal pouch. Place potato pouch on one side of the grill, close lid and grill until tender, 18-20 min.

2

Meanwhile, trim and discard bottom 1-inch from asparagus. Drizzle with 1/2 tbsp oil (dbl for 4 ppl) and season with salt and pepper. Roughly chop parsley and tarragon leaves. Peel, then mince or grate garlic. Cut 2 tbsp butter (dbl for 4 ppl) into cubes. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Pat steaks dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).

3

Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Arrange shrimp on one side of the foil. Top with butter cubes, garlic, half the tarragon and half the parsley. Fold foil in half over shrimp and pinch edges to seal pouch. Place shrimp pouch on the same side of the grill as potatoes, close lid and grill until cooked through, 7-9 min.**

4

Lightly oil grill grates on the other side of the grill, then add steaks. Close lid and grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**

5

Add asparagus to the side of the grill with steaks. Close lid and grill, turning occasionally, until tender, 4-5 min.

6

Thinly slice steaks. Carefully open foil pouches. Divide steaks, shrimp potatoes and asparagus between plates. Drizzle tarragon butter from the shrimp pouch. Sprinkle with remaining tarragon and remaining parsley.