Monday, June 26, 2017

Sheet-Pan Surf and Turf

Get this fancy steakhouse favourite at home, all in one pan, for a fraction of what you’d pay eating out.























Ingredients

2 unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
6 tablespoons butter, melted
1/2 teaspoon salt
1/2 lb asparagus spears, trimmed
1 tablespoon Montreal steak grill seasoning
1 beef T-bone steak (1 lb)
2 tablespoons tomato paste (from 6-oz can)
2 teaspoons Dijon mustard
1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with 


tails left on

2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon chopped fresh thyme leaves



Instructions

  • Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the tomato paste and mustard. Add shrimp; toss to coat. Add shrimp in single layer to pan around steak and potatoes, placing on top of vegetables as needed. Broil 3 to 5 minutes or until shrimp are cooked through and steak is cooked to desired temperature (135°F for medium). Top with herbs.
When possible, opt for larger asparagus spears.
The bigger the shrimp, the more impressive the presentation. If possible, seek out shrimp cocktail-sized 16 to 20 shrimp per pound.
http://www.lifemadedelicious.ca/recipes/sheet-pan-surf-and-turf/746d91fb-7c5b-4ea5-a64b-32e55654b263?sc_lang=en&utm_source=LMD_Newsletter_EN&utm_medium=Email&utm_campaign=42840_Newsletter_EN&utm_content=recipes

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