Surf ’N’ Turf with Lemon-Thyme Sauce
plus Zesty Roasted Asparagus & Crispy Potatoes
Surf ’N’ Turf with Lemon-Thyme Sauce
Juicy surf and turf gets bright lift from lemon-thyme sauce, with zesty roasted asparagus and crispy potatoes for a hearty, restaurant-worthy dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 10 ounce Bavette Steak
- 1 unit Chicken Demi-Glace
- 2 tablespoon Crème Fraîche
- 1 unit Lemon
- 12 ounce Potatoes
- 1 unit Shallot
- 10 ounce Shrimp
- ¼ ounce Thyme
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories780
Protein53g
Carbs51g
Fat42g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the shrimp for extra steak, chicken, or pan-seared mushrooms. For dairy-free needs, replace the crème fraîche with a plain unsweetened plant-based alternative or a little extra lemon and olive oil for a similarly creamy-tangy finish.
What to serve with it
Serve with a simple green salad or steamed broccoli to balance the rich steak and shrimp, plus crusty bread if you want something to catch the lemon-herb sauce. A crisp white wine or sparkling water with citrus works well alongside the bright, savory flavors.
