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Surf & Turf
Steaks, Chicken, Salmon & Shrimp
20 MIN
$59.99
12 Servings
From the Test Kitchen
Stock up for weekly meals with chef-curated bundles of high-quality meat and/or seafood! Each one comes with 12 servings of protein, versatile spices, and cooking inspiration.
This Surf & Turf bundle includes:
4 servings of Flank Steaks
2 servings of Chicken Breasts
4 servings of Salmon
2 servings of Shrimp
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NutritionPER SERVING
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Calories290 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Flank Steaks
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4 Skin-On Salmon Fillets
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2 Boneless, Skinless Chicken Breasts
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10 oz Tail-On Shrimp (Peeled & Deveined)
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 tsps Vadouvan Curry Powder
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
1
Flank steak
Pat the steaks dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the cooked steaks; slice crosswise against the grain.
*An instant-read thermometer should register 145°F.
2
Salmon
Pat the fish dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.
*An instant-read thermometer should register 145°F.
3
Chicken breast
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.
*An instant-read thermometer should register 165°F.
4
Shrimp
Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and a spice blend. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
1
Flank steak
Pat the steaks dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the cooked steaks; slice crosswise against the grain.
*An instant-read thermometer should register 145°F.
2
Salmon
Pat the fish dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.
*An instant-read thermometer should register 145°F.
3
Chicken breast
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.
*An instant-read thermometer should register 165°F.
4
Shrimp
Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and a spice blend. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
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