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Sizzlin’ Steak, Salmon & Chili Lime Butter

Sizzlin’ Steak, Salmon & Chili Lime Butter

Great for grilling! | Serves 2 ($9.99/serving)

Surf & Turf Pack
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Want to fire up an epic surf ’n’ turf feast? We’re offering the perfect pairing: 10 oz bavette steak and 10 oz salmon (plus some zesty chili-lime compound butter for slathering on top). Grill up the pack or sear it on the stovetop—either way, this marvelous meal is guaranteed to be extra-special. Double the protein, double the fun!

Nutrition values are representative of 1/2 serving of a bundle.

Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce

Bavette Steak

10 ounce

Salmon

(ContainsFish)

3.5 ounce

Chili Lime Butter

(ContainsMilk)

Not included in your delivery

3 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1080 kcal
Fat87 g
Saturated Fat35 g
Carbohydrate4 g
Sugar0 g
Dietary Fiber0 g
Protein70 g
Cholesterol280 mg
Sodium200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

STEAK

Pat steak dry; season generously with salt and pepper (or your favorite grilling spices). GRILL: Grill on oiled grates over medium-high heat to desired doneness (we suggest 4-8 minutes per side, but grills can vary). Let rest a few minutes, then thinly slice against the grain. Top with as much chili lime butter as you like. STOVETOP: Heat a drizzle of oil in a large pan over medium-high heat. Cook to desired doneness, 5-7 minutes per side. Let rest a few minutes, then thinly slice against the grain. Top with as much chili lime butter as you like.

2

SALMON

Pat salmon dry with paper towels; brush both sides with oil or mayonnaise (this will help prevent sticking and add moisture). Season with salt and pepper. GRILL: Line grates with foil; heat over medium. Place salmon on foil skin sides down. Grill until skin is crispy, then flip and cook until fish is opaque and flakes easily with a fork (we suggest 5-6 minutes per side, but grills can vary). Top with as much chili lime butter as you like. STOVETOP: Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crispy, 5-7 minutes, then flip and cook until fish is opaque and flakes easily with a fork, 1-2 minutes more. Top with as much chili lime butter as you like.