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.
Top Sirloin Steak
Montreal Steak Spice
Red Wine Vinegar
Baby Heirloom Tomatoes
Not included in your delivery
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.
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.
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).
Add steak to one side of the grill. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.**
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.**
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.