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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Montreal Spice Blend
Red Wine Vinegar(ContainsSulphites/Sulfite)
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 4ppl) from the fridge and set aside. Halve the tomatoes. Cut zucchini in half lengthwise. Brush zucchini with 1/2 tbsp oil (dbl for 4ppl) and season with salt and pepper. Roughly chop tarragon leaves. Peel, then mince or grate garlic. Add the garlic and 2 tbsp room temp butter (dbl for 4ppl) to a small bowl. Season with salt and pepper and stir to combine. Set aside.
Whisk together the red wine vinegar, tarragon, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Set aside.
Drain and pat shrimp dry with paper towels. Drizzle with 1/2 tbsp oil (dbl for 4ppl) then season with Montreal steak spice in a medium bowl. Pat steak dry with paper towels. Season with salt and pepper then drizzle with 1/2 tbsp oil (dbl for 4ppl).
Lightly oil grill grates side on one side of grill then add steak. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.***
Lightly oil the other side of grill then add shrimp and zucchini. Cook shrimp, flipping once, until cooked to through, 2-3 min per side.***
Transfer steak to a plate. Divide garlic butter between steaks and loosely cover with foil and set aside to rest, 2-3 min. Chop the zucchini into 1-inch pieces. Add the zucchini, tomatoes and spring mix to the large bowl with the dressing and toss to coat. Divide the salad, steak and shrimp between plates.