Herb-Grilled Steak & Old Bay Shrimp
with Caesar Salad & Garlic Bread
Back in the day, surf ’n’ turf was just a fancy restaurant thing. Now? It’s a cold-can-in-hand, grill-by-the-pool, invite-your-friends type of thing. You’ll make a classic Caesar salad and a flavored butter in the kitchen, then head outside to grill herby bavette steak and spicy Old Bay shrimp tossed with parsley and lemon. Grilling lends smoky char lines to garlic bread too, then everything’s piled high for a five-star meal with a backyard feel. Long live summer!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 tablespoon
Garlic Herb Butter
(ContainsMilk)¼ ounce
Parsley
1 unit
Baby Lettuce
4 ounce
Grape Tomatoes
1 unit
Demi Baguette
(ContainsSoy, Wheat)1 unit
Lemon
1 unit
Old Bay Seasoning
¼ cup
Parmesan Cheese
(ContainsMilk)10 ounce
Bavette Steak
1 tablespoon
Ranch Spice
10 ounce
Shrimp
(ContainsShellfish)1.5 ounce
Caesar Dressing
(ContainsMilk, Eggs, Fish)Not included in your delivery
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Place garlic herb butter in a small bowl; bring to room temperature. Wash and dry produce. • Finely chop parsley leaves and stems. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 3 cups (6 cups for 4 servings). Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.
• Place 3 TBSP plain butter (6 TBSP for 4 servings) in a second small, microwave- safe bowl. Microwave until just softened, 10-15 seconds. • Stir in 1 TBSP parsley (2 TBSP for 4) and 3⁄4 tsp Old Bay Seasoning (1 1⁄2 tsp for 4) until combined. Set aside for serving.
• Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.
• Pat steak dry with paper towels. Season all over with half the Ranch Spice (all for 4 servings), salt, and pepper. • Rinse shrimp under cold water, then pat dry with paper towels. Place in the center of a large piece of foil; add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet. • Add steak and shrimp packet to grill. (TIP: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4-8 minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary). • Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes. • PAN ALTERNATIVE: Cook seasoned steak in a large oiled pan over medium-high heat, 5-7 minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3-4 minutes.
• Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter. • Add bread to grill, cut sides down. Grill until toasted, 1-3 minutes. TIP: Watch carefully to avoid burning! • Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal. • TOASTER ALTERNATIVE: Toast baguette until golden. Spread cut sides with softened garlic herb butter.
• Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine. • Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper. • Slice steak against the grain. • Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve. • PAN ALTERNATIVE: Toss shrimp in pan.