HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak With Montreal Spiced Shrimp
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!


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

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Top Sirloin Steak

285 g



1 tbsp

Montreal Spice Blend

7 g


1 tbsp

Red Wine Vinegar


113 g

Heirloom Tomatoes

6 g


56 g

Spring Mix

200 g


Not included in your delivery

2 tbsp



3.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate11 g
Sugar4 g
Dietary Fiber3 g
Protein54 g
Cholesterol280 mg
Sodium1330 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Bowl
Paper Towel
Medium Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.