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Juicy sirloin and Old Bay-seasoned shrimp are combined in these super easy surf ‘n’ turf foil packs! With red onion, grape tomatoes, and garlic, there’s plenty of flavor to go around.
If you’re already firing up the grill, go ahead and throw on some grilled potatoes in foil to complete the meal!
Succulent Shrimp and Tender Steak, Easy and Fun!
Who doesn’t love surf ‘n turf? Made with tender steak and savory shrimp, it’s a combination that’s exciting, nourishing, tropical, and steakhouse-y, all at the same time! If you’re looking for a meal to wake up your mouth and shake up torment, this is a great choice.
To take things a step further, this recipe shows how to make surf ‘n turf the easy way: using foil packs! Just seal all of your tasty ingredients inside, and bake (or grill) to juicy perfection. No need to stand over the stove, just serve with your favorite sides.
How Do You Make a Foil Pack?
Making foil packs might look like origami, but it’s super simple to do. All you need to do is place the ingredients on a big sheet of foil, and then bring two sides together. Fold them a couple of times to seal. Then fold each end to seal. Done!
The Ingredients You’ll Need
You can use all kinds of different seasonings and veggies with steak and shrimp, so keep that in mind and change it up if you want to. This is my basic ingredient list:
- Steak: I like using sirloin for surf and turf, but other tender cuts like ribeye or New York strip work just as well. Tougher cuts like top round or flank are better saved for recipes that can be marinated or tenderized. Cut the steak into 1-inch pieces so it cooks evenly.
- Shrimp: Raw shrimp, cleaned and deveined. If you use frozen shrimp, be sure to thaw them and pat them dry.
- Grape Tomatoes: Cut in half. Using multi-colored grape tomatoes adds visual appeal, but regular grape tomatoes are fine, too.
- Red Onion: Cut into thin wedges. White or yellow onions will also work.
- Garlic: Minced fresh garlic is best, but garlic from a jar or powdered garlic can be substituted.
- Seasonings: Old Bay, dried thyme, and cumin give the dish a zesty flavor.
- Olive Oil: Used for flavor and to prevent sticking, but feel free to swap in any cooking oil you have on hand.
- Garnishes: Parsley, thinly sliced green onions, and lime wedges finish the dish perfectly.
How to Make Surf and Turf Foil Packs
- Prep the Oven and Foil. To get started, set your oven to preheat to 425˚F. Next, cut four large sheets of foil, 12×12 inches each.
- Make the Steak and Shrimp Mixture. In a big mixing bowl, combine the steak, shrimp, tomatoes, red onion, garlic, Old Bay seasoning, thyme, cumin, and olive oil. Toss to coat the ingredients thoroughly in the oil and seasonings.
- Assemble the Surf ‘n Turf Foil Packs. Spoon the steak and shrimp mixture evenly onto the four foil sheets. Bring two sides together, and fold them a couple of times to seal. Then fold each end of the package a couple of times to seal.
- Bake. Place the sealed foil packs on a large baking sheet, and slide that into the oven. Bake for 15 minutes, or until the internal temperature of the steak registers at 130˚F.
- Enjoy! Once the steak is done, take the foil packs out of the oven and carefully open them away from your face. Garnish with fresh parsley and green onions, and serve with lime wedges.
Grilling Method
You can also throw surf and turf foil packs on a gas grill if you like! Just heat your grill to HIGH, and then cook the packs on the preheated grill for 7 minutes. Flip the packs, and cook for 6 to 7 more minutes.
Recipe Tips
- Add Veggies: This is a great recipe to add some extra veggies to; think mushrooms, summer squash, asparagus, fresh green beans, bell pepper, and other tender veggies.
- Cutting the Ingredients: Make sure to cut the meat into uniform pieces, so that it cooks evenly. If you have large and small pieces, the smaller ones will overcook while the larger ones may be undercooked.
Side Dish Ideas
These easy recipes are a great starting point when you’re planning your surf and turf menu. Potatoes are always the most perfect side to serve with both steak and seafood. Try my crispy air fryer potatoes for a simple option. A fresh salad is another great way to round out the meal. Go classic with a green or chopped salad, or mix it up with a Shopska salad or a juicy corn salad recipe with tomatoes and avocado. And don’t forget corn on the cob! It’s a go-to with shrimp and steak. For a quick and easy option, make air fryer corn on the cob.
How to Store and Reheat Leftovers
- Refrigerator. Store any leftover steak and shrimp foil packs in an airtight container in the fridge for up to 3 days.
- Reheat. When you’re ready to reheat, do it gently so the steak stays tender and the shrimp doesn’t overcook. I recommend using a covered skillet over low heat. Warm the steak first, then toss in the shrimp at the very end just to heat through.
- Freezer. Freezing is an option, but the texture might not be the same after thawing. If you still want to freeze it, arrange the steak and shrimp in a single layer on a tray and freeze until solid. Then transfer to freezer bags and store for up to 3 months. Thaw in the fridge overnight before reheating.
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Surf and Turf Foil Packs
Ingredients
- ½ pound sirloin steak, cut into 1-inch cubes
- ½ pound raw shrimp, cleaned and deveined
- 1 cup colored grape tomatoes, cut in half
- ½ small red onion, cut into thin wedges
- 3 cloves garlic, minced
- 1 tablespoon old bay seasoning
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- chopped fresh parsley, for garnish
- thinly sliced green onions, for garnish
- lime wedges, for serving
Instructions
- Prep the oven and foils. Preheat oven to 425˚F. Cut 4 sheets of foil, 12×12 in size.
- Combine the ingredients. In a large mixing bowl, stir together the steak, shrimp, tomatoes, red onion, garlic, old bay seasoning, thyme, cumin, salt, pepper, and oil.
- Fill the foil packs. Divide the prepared steak and shrimp mixture evenly between each foil sheet. Wrap and seal foils tightly around the food.
- Cook. Place the foil packs on a large baking sheet, pop them in the oven and cook for 15 minutes, or until the internal temperature of the steak registers at 130˚F. You can poke through the aluminum foil to check the temperature using an Instant Read Meat Thermometer.
- Finish and serve. Remove from oven. Carefully open up each foil packet, away from your face. Garnish with fresh parsley, green onions, and serve with lime wedges.
How To Grill
- Preheat a gas grill to HIGH.
- Grill the foil packets for about 6 to 7 minutes PER side, or until the internal temp of the steak registers between 125˚F and 135˚F.
Equipment
Notes
- Steak: This recipe works great with a tender cut, such as top sirloin, ribeye, or tri-tip.
- Veggies: You can add any vegetables to the foil packets. I like to use grape tomatoes and red onions, but I also love to add in sliced mushrooms and bell pepper strips. If using root vegetables, parboil them before adding to the packet.
- Checking for doneness: Keep in mind that there is a wide range of doneness, and this depends on how you prefer your steak cooked: rare, medium-rare, well done, etc I suggest stopping cooking the steak once its internal temperature reaches 130˚F. However, if you want a well-done steak, give it a few more minutes, or until the internal temperature registers at 145˚F. The downside of cooking the foils for too long is that the shrimp will be overcooked and chewy.
Nutrition
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.
I made these last night and they were amazing! I added baby red potatoes to the packets, but next time I’ll skip those and serve these with rice to soak up the delicious juice!
That’s great to hear! I’m very glad you enjoyed them! Thank YOU! ๐
Just wanted to say that you can make these without foil using parchment paper instead!! Better for your health!!
Can the recipe be cooked in one foil instead of individual
Yes, that also works.
This was very good. Use whatever seasoning you like and what ever veggies you like. Quick and perfect.
Can you prepare the foil packs the day before youโre going to cook them?
Yes, definitely, just keep them refrigerated.
Very disappointed in this recipe. After spending almost $50 for steak & shrimp, they had absolutely no flavor. Very bland!!!
Adding salt and some black pepper will enhance the flavor and reduce the bland taste.
How do you do these on a charcol grill?
Hi! You can cook these on a charcoal grill the same way as any grill. Simply place them over the hot coals and cook until done. If you have an instant-read meat thermometer, poke it through the foil to check if the steak is cooked through. A reading of 130ยฐF is perfect for a medium-rare steak.
If not cooked on a grille, what do you suggest using a home oven? and how to make this dish for 6 instead of 4? Thanks.
Hi! If you scroll down the page to the recipe card (or click on Jump To Recipe at the top of the post), you will see the instructions for how to cook them in the oven at 425หF for 15 minutes, or until the internal temperature of the steak registers at 130หF. To make more, you can double the recipe or use as much as you think will be enough.
Can you substitute scallops for shrimp?
You could, but I’m cautious about the scallops coming out overcooked and rubbery because scallops only need a little time to cook through. Try cooking the food for 10 minutes and then open up one of the packets to check and see how the scallops are doing.