Surf and Turf Foil Packs

5 from 1 vote

Tender steak and juicy shrimp makes this Surf and Turf Foil Packs a family favorite. Make this for a easy dinner idea on the grill or in the oven.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $17.05, $4.26 per Serving

Ingredients

½ pound Sirloin Steak cut into 1 inch pieces
½ pound Raw Shrimp deveined
2 ears Corn cut into 3 pieces each
1 cup Cherry Tomatoes
½ Small Red Onion sliced
1 lemon cut into wedges
2 teaspoons Minced Garlic
1 Tablespoon Old Bay Seasoning
1 teaspoon Dried Thyme Leaves
1 teaspoon Ground Cumin
1 teaspoon Black Pepper
4 Tablespoons Butter melted
Fresh Parsley finely chopped

Instructions

Preheat the grill to medium-high heat (about 450°F).
Cut four 12 x 12-inch pieces of heavy-duty aluminum foil and lightly coat each piece with nonstick cooking spray.
Evenly divide the steak, shrimp, corn, cherry tomatoes, red onion, and lemon wedges among the foil sheets.
Sprinkle the garlic, Old Bay seasoning, thyme, cumin, and black pepper evenly over each packet. Drizzle the melted butter over the top.
Fold the foil tightly around the ingredients and seal the edges to create closed packets.
Place the foil packets directly on the grill. Cook for 15-20 minutes, flipping the packets halfway through cooking, until the shrimp are pink and opaque and the steak reaches your preferred doneness (130°F for medium-rare, 140°F for medium).
Carefully open the packets, garnish with fresh parsley, and serve immediately.

Notes

You can also bake these packets for 15-20 minutes at 425 degrees F.

Refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition