Surf and Turf Foil Packs
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.
Servings: 4
Equipment
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, 12x12 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.
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
