Succulent shrimp and bavette steak, plus rich garlic herb butter for slathering on top, are a timelessly luxe combo. When paired, they become “surf and turf,” but feel free to serve them on their own (you’re the chef!). Shrimp are as versatile as they are delicious, and garlic herb butter pairs perfectly with the seafood. Bavette steak is an ultra-flavorful cut of beef, making it an elegant main course—especially when butter-basted with herbs and garlic. With this summer meal, you’re set up for success.
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.
/ serving 2 people
/ serving 2 people
Garlic Herb Butter(ContainsMilk)
Pat steaks dry and 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 garlic herb butter.
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 garlic herb butter.
Rinse shrimp under cold water, then pat dry with paper towels. Toss with a drizzle of oil and season with salt and pepper.
**Grill: **(Optional: Thread seasoned shrimp through soaked bamboo skewers instead of using a grill basket.) Grill in a grill basket over medium-high heat, flipping once or twice, until just opaque (we suggest 3-4 minutes total, but grills can vary!). Toss with garlic herb butter.
**Stovetop: **Heat a drizzle of oil in a medium pan over medium-high heat. Cook, flipping once or twice, until just opaque, 3-4 minutes total. Add garlic herb butter and toss to coat. *Beef is fully cooked when internal temperature reaches 145°. *Shrimp are fully cooked when internal temperature reaches 145°.