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Steak and Montreal Spiced Shrimp

Steak and Montreal Spiced Shrimp

with Grilled Zucchini and Heirloom Tomatoes

Long Weekend Grill
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In this upside-down surf and turf meal shrimp is coated in peppery Montreal steak spice, while juicy steak gets a pat of garlic butter. A fresh summer salad of zucchini and tomatoes balances out this heavy hitter!

Allergens:Crustacean/CrustacéSulphites/SulfiteMilk/Lait

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

Preparation Time40 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)

1 tbsp

Montreal Steak Spice

7 g

Tarragon

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Baby Heirloom Tomatoes

1 tbsp

Garlic Puree

56 g

Spring Mix

400 g

Zucchini

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate17 g
Sugar7 g
Dietary Fiber4 g
Protein61 g
Cholesterol295 mg
Sodium1540 mg
Utensils
Utensilsarrow down iconarrow down icon
Silicone Brush
Small Bowl
Measuring Spoons
Large Bowl
Whisk
Paper Towel
Strainer
Medium Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium-high heat. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside.

Halve tomatoes. Cut zucchini in half lengthwise. Brush zucchini with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Roughly chop tarragon leaves. Add half the garlic puree and 2 tbsp room temp butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

2

Whisk together vinegar, tarragon, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.

3

Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Transfer to a medium bowl and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Add Montreal Steak Spice and remaining garlic puree, then toss to combine. Pat steak dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).

4

Add steak to one side of the grill. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.**

5

Add shrimp and zucchini to the other side of the grill. Cook, flipping shrimp once, until shrimp is cooked through and zucchini is tender, 2-3 min per side.**

6

Transfer steak to a plate. Divide garlic butter between steaks, then loosely cover with foil and set aside to rest, 2-3 min. |While the steak rests, chop zucchini into 1-inch pieces. Add zucchini, tomatoes and spring mix to the large bowl with the dressing, then toss to coat. Divide the salad, steak and shrimp between plates.