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Surf And Turf Foil Packs

by Katerina Petrovska

4.94 from 16 votes

Nov 30, 2022

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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.

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.

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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4.94 from 16 votes

Surf and Turf Foil Packs

by Katerina Petrovska

Juicy sirloin and Old Bay-seasoned shrimp collide in these easy Surf and Turf Foil Packs! With red onion, grape tomatoes, and garlic, there’s plenty of flavor to go around.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 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

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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

• Aluminum Foil
• Baking Sheet

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

Calories: 129kcal | Carbohydrates: 5g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 36mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg

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.

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