Shrimp and Steak with Rosemary Potatoes
with Caesar-Dressed Salad
This dish has simple ingredients that combine to make a delicious steak and shrimp dinner any night of the week! The buttery sauce adds sweetness and depth to the steak. Enjoy!
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
285 g
Beef Steak
285 g
Shrimp
(Contains Shrimp)
7 unit(s)
Yellow Potato
113 g
Baby Tomatoes
113 g
Spring Mix
3 unit(s)
Garlic, cloves
2 tbsp
Caesar Dressing
(Contains Anchovies/Anchois, Egg, Milk, Mustard)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tsp
Dried Rosemary
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway, until tender and golden-brown, 20-22 min.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**Remove from heat, then transfer to a clean cutting board. Cover loosely with foil.
Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Carefully wipe the same pan clean, then reheat the pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat. Transfer to a plate.Halve tomatoes. Peel, then mince or grate garlic.
Reheat the same pan over medium-low. When hot, add 1 tbsp (2 tbsp) butter, then garlic. Stir until butter melts and garlic is fragrant, 30 sec. Add 1/4 cup (1/2 cup) water, broth concentrate and vinegar. Bring to a simmer. Once simmering, cook, stirring often, until sauce reduces slightly, 2-4 min. Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.
Thinly slice steaks. Add any steak juices from the cutting board to sauce, then stir to combine. Add tomatoes, spring mix and Caesar dressing to a large bowl. Toss to combine. Divide steaks, shrimp, rosemary potatoes and salad between plates. Drizzle sauce over steaks.
