Steaks and Montreal-Spiced Shrimp
with Zucchini and Heirloom Tomatoes
In this upside-down surf and turf meal, shrimp is coated in peppery Montreal steak spice, while juicy steaks get 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.
Ingredients
340 g
Beef Steak
285 g
Shrimp
(Contains Shrimp)
½ tbsp
Montreal Spice Blend
7 g
Tarragon
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Baby Heirloom Tomatoes
1 tbsp
Garlic Puree
56 g
Spring Mix
400 g
Zucchini
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 425°F. Wash and dry all produce. Halve tomatoes. Cut zucchini into 1/2-inch rounds. Roughly chop tarragon leaves. Add half the garlic puree and 2 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Whisk together vinegar, 1 tbsp tarragon, 2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. (TIP: Add more tarragon, to taste, if desired.) Season with salt and pepper, to taste. Set aside. Add zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 15-17 min.
Using a strainer, drain and rinse shrimp, 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 steaks dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat and transfer steaks to another unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**
Reheat the same pan over medium-high.When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Transfer steaks to a plate. Divide garlic butter between steaks, then loosely cover with foil and set aside to rest, 2-3 min. Meanwhile, add zucchini, tomatoes and spring mix to the bowl with dressing, then toss to coat. Divide salad, steaks and shrimp between plates.
