Skip to Content
Français
Menu

Sheet-Pan Surf and Turf

  • Save Recipe
  • Prep 25 min
  • Total 55 min
  • Servings 4
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Get this fancy steakhouse favourite at home, all in one pan, for a fraction of what you’d pay eating out.
Created Feb 6, 2017
  • Save
  • Share
  • Keep Screen On

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

Steps

  •  
    1
    Position oven rack 4 inches from broiler element. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  •  
    2
    In pie plate or shallow dish, mix potatoes, 2 tablespoons of the melted butter and the salt. Spread potatoes in single layer on pan. Roast 20 minutes.
  •  
    3
    Meanwhile, in same pie plate, mix 1 tablespoon of the melted butter and the asparagus; set aside.
  •  
    4
    Stir potatoes on sheet pan, making room for asparagus and steak. Add asparagus to pan. In same pie plate, mix 2 tablespoons of the melted butter and the grill seasoning; add steak, and turn to coat. Add steak to pan, and pour any remaining butter mixture from pie plate over steak; roast 9 minutes. Remove pan from oven. Set oven control to broil. Turn steak.
  •  
    5
    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.

Expert Tips

  • Tip 1
    When possible, opt for larger asparagus spears.
  • Tip 2
    The bigger the shrimp, the more impressive the presentation. If possible, seek out shrimp cocktail-sized 16 to 20 shrimp per pound.

Nutrition Information

600 Calories, 26g Total Fat, 53g Protein, 37g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
600
Total Fat
26g
Saturated Fat
14g
Cholesterol
285mg
Sodium
1490mg
Total Carbs
37g
Dietary Fiber
5g
Protein
53g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved