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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
A fancy steakhouse surf and turf dinner won’t break the bank if you make it at home! This onesheet-pan meal has it all—a big juicy steak, perfectly plump shrimp, seasoned potato wedges, and snappy asparagus. With so many components, each diner gets a sample of everything; just add crescents and you’ll have a complete spread fit for a king. So you don’t leave a bit of flavor behind, try drizzling the pan juices over your steak and shrimp before digging in. Serve this at your next intimate dinner party, and you’ll even have time to enjoy a beverage with your guests before the meal.
Add these ingredients to your shopping list for Sheet-Pan Surf and Turf.
Russet Potatoes: Russets, the classic potato with brown ruddy skin, are generally used for baking and mashing. This type of potato has a unique flesh that absorbs seasoning well and bakes up fluffy and creamy, perfect for oven fries.
Asparagus: We recommend using larger asparagus stalks for a heartier side that stands up to multiple trips to the oven.
T-Bone Steak: A T-bone is a thick, impressive-looking steak that incorporates both a juicy tenderloin steak and a flavorful strip steak. There’s a tidbit for every steak lover to enjoy, so it’s an ideal steak to share.
Shrimp: Try to stick with 16 to 20 shrimp per pound (usually called large or sometimes extra-large shrimp in the grocery store) to make sure they cook through perfectly in the allotted time.
Other Ingredients You’ll Need: Olive oil, lemon juice, kosher salt, pepper, paprika, garlic powder, onion powder, parsley, butter.
Here’s a look at how to make this Sheet-Pan Surf and Turf. Follow the recipe for more!
Slice the potatoes into wedges, season, and start cooking! While the potatoes are cooking, season the asparagus.
Add the asparagus to the pan and return to the oven to start the asparagus and continue cooking the potatoes. While the veggies are cooking, season your shrimp.
Add the seasoned steak to the pan and broil for 5 to 6 minutes, depending on how you like your steak cooked.
Add the shrimp to the pan and cook until they are firm and cooked through, potatoes are tender and fluffy, asparagus is tender, and steak is browned and cooked to your liking.
Serve the feast with lemon, butter, and parsley as desired.
If you have any leftovers, here are a few tips for how to store and reheat them.
Store any leftover vegetables or proteins in an airtight food storage container in the refrigerator for 2 to 3 days. You can store all the components together or store them separately.
To reheat, add the food to an oven- safe dish and cover with foil. Heat in a 250°F oven for 15 to 20 minutes or until hot.
Position top oven rack about 4 inches from broiler element and heat oven to 425°F. Spray an 18x13-inch rimmed sheet pan with cooking spray. Remove steak from the refrigerator, and let sit at room temperature while preparing the potatoes, asparagus, and shrimp.
In a shallow dish, mix together 3 tablespoons olive oil, 1 teaspoon garlic powder, paprika, 1 teaspoon salt, and onion powder. Roll each potato wedge in the olive oil mixture, and place on the pan so they lay flat on one side. Place sheet pan on the top rack of oven and roast for 15 minutes.
While potatoes are cooking, prepare the asparagus. Place asparagus in the same shallow dish, and drizzle with 1 tablespoon olive oil. Toss to coat.
When potatoes have cooked 15 minutes, remove from the oven and flip each wedge over, making room for the asparagus. Add asparagus to the pan and place back into the oven. Roast for 10 minutes.
While the asparagus and potatoes cook, prepare the shrimp. Add 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder to the same shallow dish; stir to combine. Add shrimp and toss to coat.
After the potatoes and asparagus have cooked for 10 minutes, remove pan from the oven and adjust oven control to broil setting. Make space on the pan for the steak. When oven is ready, season steak on both sides with 1/2 teaspoon salt, pepper, and 1/8 teaspoon garlic powder. Place on pan and broil for 5 to 6 minutes, depending on how you like your steak.
Remove pan from the oven, turn steak over, and add shrimp to the pan. Arrange the shrimp flat around the steak as best as possible. Broil for 4 minutes, until shrimp are firm and opaque and both the shrimp and steak are at least 145°F in the center (use a food thermometer).
Serve with a squeeze of lemon on the shrimp, butter on the steak, and/or fresh parsley sprinkled on top if desired.
How do you like your steak? The steak is cooked on one side, flipped, and then finished on the other side. In our testing, we found that 5 to 6 minutes on the first side is just right for a 1 lb steak. Five minutes yields a steak that’s more medium rare (145°F) while 6 minutes produces a steak that’s more of a solid medium (160°F). If you’d like to adjust the doneness of your steak, add or subtract a minutetime on that first side. After the flip, the steak cooks with the shrimp, so don’t adjust timing there, or you could end up with under or overcooked shrimp.
If you can’t find peeled, tail-on shrimp, easy peel shrimp will work, too. Just give them a quick peel before seasoning them, leaving the tails on.
If T-bone steaks are difficult to find, another thick, bone-in steak will work beautifully. A porterhouse is the most similar to a T-bone, but a bone-in ribeye steak is a great option as well. Just make sure your steak is at least 1-inch thick, so it stays juicy in the oven.
Here’s how to slice your potatoes into wedges, so they cook evenly in the allotted time. Slice the potato in half lengthwise; then, slice each half in half lengthwise again. Slice each quarter in half lengthwise again to get 8 wedges. Repeat with the other potato for 16 equal-sized wedges.
