Grilled Montreal-Spiced Double Striploin Steak and Chipotle Shrimp Cocktail
with Grilled Asparagus and Potatoes
Give the father figure in your life the best gift—time to grill! Flame-kissed, Montreal-spiced steaks, jumbo shrimp, asparagus and roasted potatoes are on the menu, with a side of DIY cocktail sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
740 g
Striploin Steak
285 g
Jumbo Shrimp
(Contains Shrimp)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Russet Potato
227 g
Asparagus
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Creamy Horseradish Sauce
(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)
1 unit(s)
Lemon
6 unit(s)
Wooden Skewers
2 tbsp
Ketchup
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
¾ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve potatoes lengthwise, then cut into 1/4-inch slices.
- Add potatoes and 1 tbsp oil to an unlined baking sheet.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.
- Meanwhile, trim and discard bottom 1-inch from asparagus. Arrange asparagus and 1/2 tbsp (1 tbsp) oil on a plate. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Remove skewers from water, then thread shrimp onto skewers. (NOTE: You should have four shrimp per skewer!)
- Pat steaks dry with paper towels. Season with 1/2 tbsp Montreal Steak Spice and 1/4 tsp salt.
- Add steaks. Close lid and grill flipping steaks once, until cooked to desired doneness, 4-6 min per side.**
- Transfer to a clean plate, then cover to keep warm.
- Once steaks are cooked, add shrimp to one side of the grill and asparagus to the other side. Grill shrimp, flipping once, until cooked through, 2-3 min per side.**
- Grill asparagus, flipping once, until tender-crisp, 4-6 min.
- Transfer to a clean baking sheet, then cover to keep warm.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add ketchup, creamy horseradish sauce and 1 tsp (2 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine.
- Add lemon zest and sour cream to another small bowl. Season with salt and pepper, then stir to combine.
- Thinly slice steak.
- Divide potatoes, steak, shrimp skewers and asparagus between plates.
- Dollop lemony sour cream over potatoes.
- Serve creamy cocktail sauce alongside for dipping shrimp.
- Squeeze lemon wedge over shrimp, if desired.
If you've opted for double striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steaks.**