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Southwest-Style Grilled Steak and Shrimp
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Southwest-Style Grilled Steak and Shrimp

Southwest-Style Grilled Steak and Shrimp

with Sweet Potatoes and Fresh Herb Mayo

Grilled steak and herby foil-pouch shrimp make the perfect pair in this Southwestern-inspired feast! Dip and drizzle everything with delicious herb mayo!

Allergens:
Crustacean/Crustacé
Egg
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories830 kcal
Fat45 g
Saturated Fat8 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber8 g
Protein61 g
Cholesterol290 mg
Sodium1860 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

Zester
Medium Bowl
Measuring Spoons
Paper Towel
Strainer
Aluminum Foil
Large Bowl
Whisk

Instructions

Prep
1

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.

Grill sweet potatoes
2

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.

Season steaks and shrimp
3

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.)

Grill shrimp and steaks
4

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.)

Make salad
5

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.

Finish and serve
6

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.