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Steaks and Montreal-Spiced Shrimp
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Steaks and Montreal-Spiced Shrimp

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.

Preparation Time40 minutes


serving amount

340 g

Beef Steak

285 g


(Contains Shrimp/Crevettes)

½ tbsp

Montreal Steak Spice

7 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Baby Heirloom Tomatoes

1 tbsp

Garlic Puree

56 g

Spring Mix

400 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories810 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate16 g
Sugar7 g
Dietary Fiber4 g
Protein62 g
Cholesterol300 mg
Sodium1520 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.


Small Bowl
Measuring Spoons
Baking Sheet
Large Bowl
Paper Towel
Medium Bowl
Large Non-Stick Pan
Aluminum Foil



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.

Make tarragon dressing and roast zucchini

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.

Prep steaks and shrimp

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).

Cook steaks

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.**

Cook shrimp

Reheat the same pan over medium-high.When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Finish and serve

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.