Steak and Montreal Spiced Shrimp
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Steak and Montreal Spiced Shrimp

Steak and Montreal Spiced Shrimp

with Grilled Zucchini and Heirloom Tomatoes

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!


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

Preparation Time40 minutes
Cooking Time


serving amount

340 g

Top Sirloin Steak

285 g


(Contains Crustacean/Crustacé)

1 tbsp

Montreal Spice Blend

7 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Baby Heirloom Tomatoes

1 tbsp

Garlic Puree

56 g

Spring Mix

400 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories700 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate17 g
Sugar7 g
Dietary Fiber4 g
Protein61 g
Cholesterol295 mg
Sodium1540 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.


Silicone Brush
Small Bowl
Measuring Spoons
Large Bowl
Paper Towel
Medium Bowl
Aluminum Foil



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.

Make tarragon dressing

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.

Prep steak and shrimp

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).

Grill steaks

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

Grill shrimp and zucchini

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.**

Finish and serve

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.