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.

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