Southwest-Style Grilled Steak and Shrimp
with Sweet Potatoes and Fresh Herb Mayo- Crustacean/Crustacé
- Egg
- Mustard
Grilled steak and herby foil-pouch shrimp make the perfect pair in this Southwestern-inspired feast! Dip and drizzle everything with delicious herb mayo!
Ingredients
340 g
Top Sirloin Steak
285 g
Shrimp
(Contains: Crustacean/Crustacé)
56 g
Arugula and Spinach Mix
340 g
Sweet Potato
1 tbsp
Southwest Spice Blend
7 g
Parsley
1 unit
Lime
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
7 g
Cilantro
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat. Cut sweet potatoes lengthwise into 1/2-inch slices. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop parsley. Roughly chop cilantro. Add mayo, half the parsley, half the cilantro, lime zest and 1 tsp lime juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Add sweet potatoes to one side of grill. Close lid and grill, flipping once, until tender, 14-16 min.
While sweet potatoes grill, pat steaks dry with paper towels. Season with salt, pepper and Southwest Spice Blend. Drizzle with 1/2 tbsp oil (dbl for 4 ppl). Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Arrange shrimp on one side of an 18x12-inch piece of foil. Season with salt and pepper. Top with remaining parsley, remaining cilantro and 1/2 tbsp oil. Fold foil in half over shrimp mixture and pinch edges to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 1/2 tbsp oil per pouch.)
Place foil pouch with shrimp on other side of grill, close lid and grill until cooked through, 7-9 min.** Add steak to same side of grill as shrimp. Close lid and grill steaks, flipping once, until cooked to desired doneness, 4-6 min per side.** (NOTE: Don't overcrowd your grill! Grill steaks once shrimp are done if there isn't enough space on the grill.)
Add remaining lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix, then toss to combine.
Carefully open foil pouch. Thinly slice steaks. Divide steaks, shrimp, sweet potatoes and salad between plates. Serve herb mayo on the side, for dipping. Squeeze over a lime wedge, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the delicious surf and turf combo, though some found the Southwest spice overpowering on the steak and shrimp.
- Ease of prep: While some found it a bit labour-intensive, most agreed the effort was worthwhile for this special occasion meal.
- Suggestions: Consider reducing grilling time for sweet potatoes; some found them overcooked. Try adding corn as a tasty side dish.
- Portions: Several customers noted small meat portions; consider preparing an additional side dish to round out the meal.
- Herb mayo: The herb mayo was a hit, with customers praising its flavour as an excellent dip for the steak and shrimp.
