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This Surf and Turf Recipe is done on one sheet pan in less than an hour! Perfectly seasoned juicy steak, succulent shrimp, tender broccoli, and crispy potato wedges come together to make one unforgettable, easy weeknight dinner.
“Surf and Turf”. It sounds like a fancy menu item you can only get at a high-class restaurant where they only serve champagne and your total comes with a couple of extra zeros attached to the end of it. That doesn’t have to be true, though!
You can make this incredibly flavorful steak and shrimp dinner in the comfort of your home, and it won’t break the bank! Better yet? It’ll only take you an hour to make (or less!).
Picture this. Juicy, perfectly seasoned steak, crispy potato wedges, tender broccoli, and succulent shrimp. All done on one sheet pan. All in less than an hour. Finished with a smattering of freshly grated parmesan and vibrant chopped parsley. Who could say no to that!?
Why You’ll Love This Recipe
- Something for everyone. I love this surf and turf recipe because it’s sure to please a wide variety of dietary/taste preferences. Some people will like it all. Others will only want the shrimp. Others will only want the steak. No need to run around and make multiple entrees. It’s all right there on one sheet pan!
- One hour, one-sheet pan wonder. Not only can this entire recipe be done on one sheet pan, but it will only take you an hour (or less!) to make. From prepping to cooking to cleaning up, the whole process is so quick and easy!
- Easy to make ahead. You can easily prep most of this dish up to 24 hours ahead of time. When the time comes, just wrap up some loose ends and pop everything in the oven. Check out the section below titled “Tips for Success” to learn how.
Ingredient Notes
Here’s what you’ll need to make this steak and shrimp recipe. Don’t let the long list of ingredients scare you. It’s mostly staple pantry ingredients you probably already have at home. Be sure to scroll to the recipe card below for exact measurements.
For the potatoes
- Russet potatoes – Yukon gold potatoes would also work. Cut the potatoes into 1-inch wedges. Try to make them as close to the same size as possible for even cooking. No need to peel them.
- Olive oil
- Cornstarch – The cornstarch works to trap moisture inside the potato wedges AND helps create a nice crispy, crunchy exterior.
- Seasonings – Italian seasoning, garlic powder, salt, and fresh ground black pepper.
To make the steak
- Top sirloin steaks – Look for steaks that are about 1-inch thick and make sure they are as close to the same size and thickness as possible to ensure even cooking.
- Olive oil
- Butter – You’ll only need to use butter if you are searing the steaks before throwing them in the oven.
- Seasonings – Garlic powder, onion powder, sweet paprika, salt, and fresh ground pepper.
For the broccoli
- Broccoli – Buy broccoli florets or chop your own from a whole heat or two of broccoli. Aim for even-sized pieces for even cooking.
- Olive oil
- Salt and fresh ground pepper
To make the shrimp
- Raw large shrimp – Grab peeled and deveined shrimp, if possible. It’ll make your life a whole lot easier.
- Butter – To me, shrimp and butter go hand in hand. The way the richness of the butter melts into the delicate flesh of the shrimp is to die for. That being said, if you’re not a butter person, you could use olive oil here instead.
- Seasonings – Garlic powder and fresh ground pepper.
- Freshly grated parmesan – Sprinkle parmesan over your surf and turf just before serving. It adds a wonderful nutty richness to the whole thing.
- Chopped parsley – For garnish. I love the pop of color it brings to the dish.
How to Make Surf and Turf
Ready to turn this easy surf and turf recipe into a delicious reality? Here’s how it’s done. This is just a quick rundown. If you want more detailed instructions, scroll to the recipe card below.
- Prep. Preheat the oven to 425°F and pull out a sheet pan.
- Season the potatoes. Toss the potatoes in olive oil and then with cornstarch, Italian seasoning, garlic powder, salt, and pepper.
- Begin roasting. Arrange the potatoes in a single layer on the sheet pan and roast for 15 minutes while you prep the steak and broccoli.
- Season the steak. Rub the steaks with olive oil, whisk together the garlic powder, onion powder, paprika, salt, and pepper, and rub it all over the steaks.
- Sear (optional). Heat a skillet over medium-high, add 1/2 tablespoon butter, and sear the steak for 1 minute on either side.
- Season the broccoli. Toss the broccoli with olive oil and season with salt and pepper.
- Add the steak and broccoli to the pan. Push the potatoes to the side of the sheet pan and add the steak and broccoli. Roast for 8 minutes, flipping the steaks halfway through.
- Season the shrimp. Toss the shrimp with melted butter, garlic powder, and pepper.
- Broil. Scatter the shrimp around the steak and potatoes and broil for 3 minutes or until shrimp and steak are cooked to the desired doneness.
- Rest. Remove the pan from the oven and let stand for 5 minutes.
- Serve. Serve warm, garnished with parmesan and parsley.
Tips for Success
- Keep an eye on the timing. The various ingredients for this sheet pan meal are added to the pan in carefully timed stages on purpose. In order to ensure everything is finished at the same time, you need to be diligent about setting timers. Trust me.
- Oven rack placement. If you place your oven rack in the middle or closer to the top of the oven, your steak will be less likely to dry out.
- If you have time, sear the steak. Searing gives the steak a nice golden brown caramelized exterior that really adds to the final flavor of the meat. So take the extra time (if you have it) to sear the steak before finishing it in the oven.
- Use a meat thermometer. If you want to get your steak just right, use a meat thermometer to measure its internal temperature. For medium-rare meat, aim for 130°F. For medium,140°F. For medium-well, 150°. For well done, 160°F.
- Rest. Allow the steak 5-10 minutes to rest once you remove it from the oven. During this time, the juices will redistribute through the meat, resulting in much more succulent, flavorful bites.
- Make it ahead of time. To make this recipe ahead of time (up to 24 hours in advance), slice the potatoes into wedges, season the steak, and chop the broccoli. Seal the steak and broccoli in separate Ziplock bags and store them in the fridge. Submerge the potato wedges in water, cover them, and store them in the fridge. When you’re ready, take everything out of the refrigerator and continue as directed.
What to Serve With Steak and Shrimp
If you have a minute, make a bourbon cream sauce to go with this hearty steak and shrimp dinner. A herbed compound butter would be great as well. While this is a full meal in and of itself, I sometimes like serving mine with some buttery, crusty garlic bread, or these Keto Garlic Breadsticks.
How to Store & Reheat Extras
- Refrigerator. Allow everything to cool to room temperature before storing it all in an airtight container. I suggest slicing the steak (against the grain) first. You can store it in the fridge for up to 3 days.
- Freezer. Once everything has cooled completely, seal the leftovers in an airtight container (slice the steak against the grain first) and store them in the freezer for up to 3 days. Allow the whole kit and kaboodle to thaw in the fridge before reheating.
- To reheat. Wrap portions of leftover surf and turf in aluminum foil and bake at 400°F for ~15 minutes or until heated through. You can microwave individual servings of leftovers, but I don’t love the way the shrimp turns out texture-wise.
More Steak Dinner Ideas
More Shrimp Recipes
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Sheet Pan Steak and Shrimp Dinner
The classic Surf and Turf dinner prepared with melt-in-your-mouth tender steak and garlicky shrimp on just one sheet pan. Broccoli and potato wedges, included!
Ingredients
FOR THE POTATOES
- 2 unpeeled large russet potatoes,, cut lengthwise into 1-inch wedges
- 1 tablespoon olive oil
- 1/2 tablespoon cornstarch
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper,, to taste
FOR THE STEAKS
- 1 pound top sirloin steaks,, about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon butter,, divided (USE only if you are going to brown the steaks before cooking in the oven)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sweet paprika
- salt and fresh ground pepper,, to taste
FOR THE BROCCOLI
- 4 cups broccoli
- 1 tablespoon olive oil
- salt and fresh ground pepper,, to taste
FOR THE SHRIMP
- 1 pound raw large shrimp
- 1/2 tablespoon butter,, melted
- 1/2 teaspoon garlic powder
- fresh ground pepper,, to taste
- 1/2 cup freshly grated Parmesan,, for garnish
- 2 tablespoons chopped parsley leaves,, for garnish
Instructions
- Preheat oven to 425F.
FOR THE POTATO WEDGES
- Toss sliced potatoes with olive oil.
- Season with cornstarch, Italian Seasoning, garlic powder, salt and pepper; mix to combine.
- Arrange potatoes in one layer on a sheet pan; roast 15 minutes.
FOR THE STEAK
- Rub olive oil all over the steaks.
- In a small mixing bowl combine garlic powder, onion powder, paprika, salt and pepper; rub the spice mix all over the steaks.
- If you want to sear the steaks, heat a skillet (cast iron skillet, preferred) over medium-high until very hot.
- Add half of the butter and two steaks at a time; sear for 1 minute on each side. Remove from heat and set aside.
FOR THE BROCCOLI
- Toss with olive oil and season with salt and pepper.
- Remove sheet pan from the oven; push the potatoes to the side to make room and add steak and broccoli to the sheet pan.
- Put the sheet pan back in the oven and cook for 8 minutes. Flip the steaks half way through cooking.
FOR THE SHRIMP
- In the meantime prepare the shrimp by tossing them with melted butter, garlic powder, and pepper.
- Take sheet pan out of the oven and add the shrimp to the pan around the steak and potatoes; broil 3 minutes or until shrimp are cooked through and steak is cooked to desired doneness.
- Remove from oven and let stand 5 minutes.
- Garnish with parmesan cheese and parsley.
- Serve.
Notes
COOK’S NOTES
- To avoid dry steaks, place the rack in the middle, or closer to the top of the oven.
- Steaks do not need to be seared before placed in the oven, but I prefer a little sear on top.
- Steak continues to cook after it is removed from the oven; allow it to rest 5 minutes before cutting.
- If you have a minute, make a bourbon cream sauce to go with the steak and shrimp dinner.
Nutrition
Serving: 0.25recipe | Calories: 522kcal | Carbohydrates: 27g | Protein: 53g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 366mg | Sodium: 1020mg | Potassium: 1210mg | Fiber: 4g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 91.9mg | Calcium: 261mg | Iron: 6.1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
I love all the flavors this has! I also love how easy it sounds!
I love this combo! Steak and shrimp are the best two things to have together!
I have always loved this combination !!
There is something in this dinner to please everyone in my family! I love how easy it all comes together.
You’re sheet pan dinners are absolutely the best!
Such a delicious and easy dinner to make! We are having this one friday!
Sheet pan meals are THE BEST! Can’t wait to give this a try!
This is one of the best sheet pan meals I’ve seen!! Everything I love in one place!
What a seriously filling meal. It has all the things I dream of. Can’t wait to dig in!
Excellent! My son and I made this for dinner tonight and it was fabulous. We highly suggest making the bourbon cream sauce for dipping as it tastes high-end French. To get it right, this recipe requires perfect timing so I suggest preparing each course before beginning cooking the potatoes. That way you’re set and can add each food type to the pan with minimal stress. Enjoy! C’est delicieux!