Sizzlin’ Steak, Salmon & Chili Lime Butter
Great for grilling! | Serves 2 ($9.99/serving)
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Bavette Steak
10 ounce
Salmon
(Contains Fish)
3.5 ounce
Chili Lime Butter
(Contains Milk)
Not included in your delivery
3 teaspoon
Cooking Oil
Nutrition Values
Instructions
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.
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.
