CAST IRON SURF & TURF FAJITAS
RECIPE TYPE
Surf and Turf
SERVES
6 to 8
Prep: 10 min
Cook: 20 min
Ingredients
1 pkg (454g) Longo’s Frozen Extra Colossal Freshwater Shrimp (6/8ct), thawed
4 Longo’s CAB Denver, Sierra or Tri Tip Steaks (about 700g total)
4 tsp Longo’s Garlic & Herb Rub
1 tbsp Longo’s Essentials Chili Powder
2 tsp Longo’s Essentials Ground Cumin
1 tsp salt
Directions
Place well-oiled cast-iron skillet on the grill and preheat grill to medium-high.
Peel and tail shrimp. Pat steak and shrimp dry.
Combine garlic & herb rub with chili powder, cumin and salt. Rub steaks all over with 1 tbsp of the spice mixture and brush with 1 tbsp oil. Toss shrimp with 1 tbsp each of the spice mixture and oil. Toss onions and peppers with remaining spice mixture and oil. Mound onto the centre of a large sheet of foil. Top with a second sheet and crimp edges to seal into a secure packet.
Place packet on grill and cook for 20 minutes, carefully flipping over every 5 minutes.
Meanwhile, add steak to skillet; cook for 3 1/2 to 4 minutes per side or until internal temperature registers 145°F for medium-rare. Remove to a board and tent with foil to rest.
Add shrimp to skillet. Cook, turning as needed, for 3 to 4 minutes or until shrimp are cooked through.
Thinly slice steak across the grain and chop shrimp into bite-sized pieces. Pile steak, shrimp and cooked veggies into skillet (or a large platter); garnish with green onions, if using. Serve with warm tortillas, guacamole, sour cream and salsa on the side.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6th recipe or 2 fajitas with steak, shrimp and vegetables only):
520 calories
Protein 40g | Fibre 4g |
Fat 23g | Sugar 6g |
Carbs 42g | Sodium 1,320mg |
