Oh my gosh, are you tired of the weeknight dinner hustle? I totally get it. Some nights, trying to cook a full steak *and* perfectly cooked shrimp feels like climbing a mountain after a long day. That’s why I want to shout from the rooftops about my absolute favorite cheat code: **Surf And Turf Foil Packs**! Seriously, these things are magic. You toss everything in, seal it up, and walk away while the grill or oven does the heavy lifting.
I remember one Tuesday last month, I got home late, and dinner was supposed to be epic—or so I promised my honey. I looked at the sad ingredients on the counter, and honestly, I was about to order pizza. But then I remembered these packs! Fifteen minutes of prep, and dinner was sizzling away. It felt like I’d pulled off a five-star meal with zero effort. Trust me, this recipe is your new weeknight savior for when you crave steak and seafood without the massive cleanup!
Why You Will Love These Surf And Turf Foil Packs
Honestly, what’s not to love? These foil packs take everything that’s great about a fancy steakhouse dinner and make it ridiculously easy for Tuesday night. I’ve listed my favorite parts below—you’ll see why they’re always in rotation here!
- Zero dishwashing! We’re talking just a mixing bowl and the mailman’s heavy-duty foil.
- The flavor payoff is huge. Everything steams together, so the shrimp soaks up the garlic butter goodness from the steak.
- Speedy dinner! You’re looking at under 20 minutes of cooking time total.
- Perfect portion control, too. Everyone gets their own perfectly cooked pack ready to go!
Essential Ingredients for Perfect Surf And Turf Foil Packs
To make these **Surf And Turf Foil Packs** foolproof, you need the right players in the game. Since everything cooks together, the quality really matters here! Don’t skimp on the shrimp; you want nice big ones so they don’t disappear while the steak is cooking. Here’s what you need for four hearty packs:
- 1 pound sirloin steak, cut into 1-inch pieces (Make sure they are similar sizes!)
- 1 pound large shrimp, peeled and deveined (Don’t forget to peel them!)
- 2 cups broccoli florets
- 1 cup baby carrots
- 1/2 cup butter, melted (Yes, real butter makes the difference!)
- 2 cloves garlic, minced (Freshly minced is always better, trust me.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
Ingredient Notes and Substitutions for Surf And Turf Foil Packs
Listen, I am all about using what you have, so don’t panic if you’re missing one thing! If broccoli isn’t your jam, swap it out! Asparagus spears or some nice thick slices of zucchini work beautifully in place of the broccoli. Just make sure they are cut to a similar thickness so they all cook at the same rate.
Also, the sirloin is firm enough to handle the grill heat, but if you have filet or even strip steak lying around, go for it! Just try to match the size of your steak chunks so everything is perfectly done at the same time—that’s the key here.
Step-by-Step Instructions for Making Surf And Turf Foil Packs
Okay, get your grill prepped! We need it at medium heat, or if you’re like me on a rainy night, preheat that oven to 400 degrees Fahrenheit. The prep is fast, so have everything ready to go. This is where the assembly happens!
First things first: tear off four big sheets of that heavy-duty aluminum foil. You want the heavy kind! In one bowl, toss your steak chunks and the shrimp together. Keep them separate for now, but get them ready for their flavor bath.
Now for the good stuff! In a smaller bowl, whisk together your melted butter, that minced garlic—don’t be shy there—salt, pepper, and the bright lemon juice. This is the main event flavor for the tender vegetables and seafood.
Divide your broccoli and baby carrots evenly onto the center of those four big foil pieces. Then, lay those steak and shrimp pieces right on top of the veggies. Drizzle that glorious butter mixture over everything in each pack. This next step is crucial: fold those foil edges up and over, crimping them tight all the way around! You need a tight seal to trap all that steam—that’s what keeps the steak tender and cooks the shrimp perfectly without drying them out.
If you’re grilling, place them right over the heat for about 12 to 15 minutes. If you’re baking, pop them on a sheet pan and give them 18 to 20 minutes. You’ll know they are done when the steak looks right and the shrimp are pink and curled up. Be careful when you open these—steam burn is real! I usually use tongs to gently peel back one corner first.
Tips for Success with Your Surf And Turf Foil Packs
Even though these **Surf And Turf Foil Packs** are super simple, I have picked up a couple of tricks over the years to make sure they come out absolutely *perfect* every single time—tender steak, plump shrimp, the whole deal.
First, for the steak tenderness, try mixing the steak pieces in with the butter sauce for about 10 minutes *before* you assemble the packs. Giving that quality sirloin a little soak helps tenderize it right before it hits the heat.
Second, veggie placement matters! Always put your harder veggies, like those baby carrots, touching the foil on the bottom of the pack. The softer stuff, like the shrimp, goes right on top. This prevents the carrots from staying too crunchy while the shrimp cooks through. It’s all about layering based on cooking time!
Storage and Reheating Surf And Turf Foil Packs
So, what if you made too much? These **Surf And Turf Foil Packs** keep well, but you have to handle them right away because you’re dealing with raw meat and seafood. When you have leftovers, let them cool down just a touch, then scrape the contents into an airtight container.
You can safely keep the cooked leftovers in the fridge for about three days—no longer! Reheating is best done back in the oven at about 350 degrees, maybe covered loosely with fresh foil to trap a little steam. It keeps things moist, and honestly, they taste almost as good the next day!
Serving Suggestions for These Easy Surf And Turf Foil Packs
Since these **Surf And Turf Foil Packs** are basically a whole meal cooked in one neat little package, you don’t need much fuss on the side. I usually go for something simple to soak up all those glorious lemon-garlic juices. Plain white rice is fantastic for soaking up the sauce!
If you want something a little more specialized, some crusty bread is always welcome at my table—perfect for dipping! Or, if you are trying to keep it light, a simple side salad dressed with vinaigrette works wonders. If you’re feeling ambitious, you could try making your own quick homemade tortillas to wrap the steak and shrimp in!
Frequently Asked Questions About Surf And Turf Foil Packs
I get so many questions about these—and that’s great! It means you’re all excited to try them out, which I love. Here are the most common things folks ask when they are gearing up to make their own easy **Surf And Turf Foil Packs**.
Can I prepare the Surf And Turf Foil Packs ahead of time?
Yes, you absolutely can do some prep ahead, which is what makes them great for busy nights! You can combine your steak, shrimp, and veggies, and mix your butter sauce all separately. Keep the raw meat/seafood mixture sealed tight in the fridge for up to 12 hours. But here’s my big caveat: only assemble the final foil packs right before you cook them. Raw seafood and meat shouldn’t sit sealed tight in that foil for too long, especially if you plan on grilling later.
What is the best way to ensure the shrimp cooks perfectly in the Surf And Turf Foil Packs?
This is all about balance! The shrimp cooks way faster than the steak, so you have to manage the sizes. Make sure your steak pieces are nice and chunky—around 1 inch—and choose a large shrimp size. If you use small shrimp, they’ll turn into rubbery little balls while you wait for the sirloin to finish. Aim for the steak to be about the same size as the shrimp so the heat transfers evenly!
What cut of steak works best for Surf And Turf Foil Packs?
I use sirloin because it’s reliable and doesn’t cost a fortune, but honestly, any decent grilling cut works! You want something firm. Filet mignon is lovely if you’re feeling fancy, but avoid anything super thin like flank steak because it tends to dry out faster in that pressurized steam environment. Stick with sirloin or New York strip cut into 1-inch cubes!
Estimated Nutritional Information for Surf And Turf Foil Packs
Now, because we are using real butter and delicious steak and shrimp, these aren’t exactly a diet food, but they are perfectly portioned, which is half the battle, right?
Based on the ingredients listed, one serving (one pack) typically comes out to:
- Calories: 450
- Fat: 25g
- Protein: 40g
- Carbohydrates: 15g
Just remember, these numbers are estimates based on the exact ingredients I used. If you swap the butter for olive oil, your fat profile changes! So, take these numbers as a general guide, not strict science!
Share Your Experience Making These Surf And Turf Foil Packs
Okay, now it’s your turn! I really hope you give these **Surf And Turf Foil Packs** a whirl next time you need a super simple, yet totally satisfying dinner on the table fast. Don’t let the fancy name scare you—it’s just steak and shrimp in a little foil hug!
When you try them out, I absolutely want to know how they turned out for you. Did you grill them or bake them? Did you add any secret ingredients of your own? Seriously, drop a comment below and tell me what you thought of the lemon-garlic butter! It really helps me know what you all love, and it helps other cooks feel confident diving in.
If you snap a photo of your perfectly cooked packs looking all steamy before you dig in, tag me pictures online! Knowing I helped save someone from ordering takeout totally makes my week. Go ahead, give these a star rating if you think they deserve it. Happy cooking, everyone!
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Surf and Turf Foil Packs
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple foil packs containing steak, shrimp, and vegetables cooked together.
Ingredients
- 1 pound sirloin steak, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup baby carrots
- 1/2 cup butter, melted
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
Instructions
- Preheat your grill to medium heat or your oven to 400 degrees Fahrenheit.
- Tear off four large sheets of heavy-duty aluminum foil.
- In a bowl, combine the steak pieces and shrimp.
- In a separate small bowl, mix the melted butter, minced garlic, salt, pepper, and lemon juice.
- Divide the broccoli florets and carrots evenly between the four foil sheets.
- Place the steak and shrimp mixture over the vegetables on each foil sheet.
- Drizzle the butter mixture evenly over the steak, shrimp, and vegetables in each pack.
- Fold the edges of the foil together to create sealed packets, leaving a little room inside for steam.
- Place the foil packs on the grill or on a baking sheet in the oven.
- Grill for 12 to 15 minutes, or bake for 18 to 20 minutes, until the steak is cooked through and the shrimp are pink.
- Carefully open the packs and serve immediately.
Notes
- You can substitute other firm vegetables like asparagus or sliced zucchini.
- For extra flavor, add a dash of Worcestershire sauce to the butter mixture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Grilling or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pack
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 40
- Cholesterol: 250
Keywords: surf and turf, foil packs, steak, shrimp, grilled dinner, easy recipe