Steak and Montreal Spiced Shrimp
with Grilled Zucchini and Heirloom Tomatoes
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!
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
340 g
Top Sirloin Steak
285 g
Shrimp
(Contains Crustacean/Crustacé)
1 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)
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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 4 ppl) from the fridge and set aside.
Halve tomatoes. Cut zucchini in half lengthwise. Brush zucchini with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Roughly chop tarragon leaves. Add half the garlic puree and 2 tbsp room temp butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Whisk together vinegar, tarragon, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Drain and rinse shrimp, using a strainer, 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 steak dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Add steak to one side of the grill. Cook steak, flipping once, until cooked to desired doneness, 4-6 min per side.**
Add shrimp and zucchini to the other side of the grill. Cook, flipping shrimp once, until shrimp is cooked through and zucchini is tender, 2-3 min per side.**
Transfer steak to a plate. Divide garlic butter between steaks, then loosely cover with foil and set aside to rest, 2-3 min. |While the steak rests, chop zucchini into 1-inch pieces. Add zucchini, tomatoes and spring mix to the large bowl with the dressing, then toss to coat. Divide the salad, steak and shrimp between plates.
