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Sheet-Pan Surf and Turf

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  • Prep 25 min
  • Total 55 min
  • Servings 4
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Get this fancy steakhouse favourite at home, all in one pan, for a fraction of what you’d pay eating out.
Created Feb 6, 2017
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  • 2 unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
  • 6 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 lb asparagus spears, trimmed
  • 1 tablespoon Montreal steak grill seasoning
  • 1 beef T-bone steak (1 lb)
  • 2 tablespoons tomato paste (from 6-oz can)
  • 2 teaspoons Dijon mustard
  • 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with tails left on
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
  • 1 tablespoon chopped fresh thyme leaves


  • 1
    Position oven rack 4 inches from broiler element. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2
    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.
  • 3
    Meanwhile, in same pie plate, mix 1 tablespoon of the melted butter and the asparagus; set aside.
  • 4
    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.
  • 5
    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.

Expert Tips

  • Tip 1
    When possible, opt for larger asparagus spears.
  • Tip 2
    The bigger the shrimp, the more impressive the presentation. If possible, seek out shrimp cocktail-sized 16 to 20 shrimp per pound.

Nutrition Information

600 Calories, 26g Total Fat, 53g Protein, 37g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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