Updated December 14, 2017
unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
tablespoons butter, melted
lb asparagus spears, trimmed
tablespoon Montreal steak grill seasoning
beef T-bone steak (1 lb)
tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
teaspoons Dijon mustard
lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with tails left on
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
tablespoon chopped fresh thyme leaves
Position oven rack 4 inches from broiler element. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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.
Meanwhile, in same pie plate, mix 1 tablespoon of the melted butter and the asparagus; set aside.
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.
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.
- When possible, opt for larger asparagus spears.
- The bigger the shrimp, the more impressive the presentation. If possible, seek out shrimp cocktail-sized 16 to 20 shrimp per pound.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- After removing your surf and turf dinner from the oven, make sure to save the delicious juices from the pan. Mixing the vegetables in with the juices or spooning the juices right over your plate, adds loads of flavor to every bite. You can also go all out and baste the meat and vegetables with their juices half way through baking. Speaking of going all out, we have other incredibly tasty sheet-pan recipes.