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Steak with Montreal Spiced Shrimp

Steak with 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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 tbsp

Montreal Spice Blend

7 g

Tarragon

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Heirloom Tomatoes

6 g

Garlic

56 g

Spring Mix

200 g

Zucchini

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2636 kJ
Calories630 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate11 g
Sugar4 g
Dietary Fiber3 g
Protein54 g
Cholesterol280 mg
Sodium1330 mg
Utensils
Utensilsarrow down iconarrow down icon
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 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.

2

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.

3

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).

4

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.***

5

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.***

6

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.