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 Spice Blend
Red Wine Vinegar(ContainsSulphites)
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.