Protein Boost | Carb-Wise: Strip Loin Steak & Shrimp Surf ’n’ Turf
with Cilantro Cream, Radish Salad & Fluffy Zested Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Fall into lime with this uplifting recipe that plays on the classic surf ’n’ turf combo. That fragrant green zest finds its way into your pot of fluffy bulgur, and it also joins your juicy shrimp for some quick cooking on the stovetop. The juice dresses a delicately crisp salad of thinly sliced radishes, and it sasses up cool sour cream along with cilantro and sunny spices. Assemble the elements—which includes tender AAA strip loin steak—with garlic-sautéed green beans for picture-perfect supper plates.
We will send you:
- 285g Shrimp
- 12.5oz Strip loin steak
- 400g Green beans
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Lime
- 80g Bulgur
- 86ml Sour cream
- 100g Radishes
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
10 g
Sodium
1470 mg
Total Carb
58 g
Sugars
12 g
Protein
71 g
Fibre
14 g
Preparation
Cook the bulgur
Zest and juice the lime. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add ½ the lime zest. Fluff and keep warm.
Mise en place
Meanwhile, remove the stem ends of the green beans. Thinly slice the radishes; place in a bowl of cold water. Mince the garlic. Roughly chop the cilantro leaves and stems.
Sauté the green beans
In a large pan, heat a drizzle of oil on medium-high. Add the green beans, garlic, ⅓ of the spices and S&P. Sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until crisp-tender. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Cook the steak & shrimp
Pat the steak dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining lime zest, ½ the remaining spices and S&P. In the same pan, heat a drizzle of oil on medium-high. Add the shrimp** and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the radish salad
Meanwhile, in a medium bowl, combine the radishes (drain and pat dry before adding), ⅓ of the cilantro, ½ the lime juice and S&P.
Make the cilantro cream & serve
In a small bowl, combine the sour cream, remaining lime juice, cilantro and spices, and S&P. Divide the bulgur between your plates. Top with the steak, shrimp, green beans and radish salad. Garnish with a spoonful of the cilantro cream. Serve the remaining cilantro cream on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
