When it comes to surf and turf recipes, there’s a reason why they’re always in high demand. The combination of tender sirloin steak, succulent shrimp, and a medley of savory spices and seasonings is simply irresistible. And the best part? This recipe takes it to the next level by pairing the surf and turf with crispy corn cobs and sweet red onion. Whether you’re firing up the grill, campfire, or oven, this dish is sure to impress. The versatility of these foil packs makes them perfect for a variety of cooking methods and settings. And if you’re looking for more inspiration, why not try your hand at hot dog and potato foil packs, shrimp scampi foil packs, or even sweet treats like campfire banana boats? Whatever the occasion, these surf and turf foil packets are sure to be a hit.
Why You’ll Love These
Savoring the flavor: After a long day of hiking or setting up camp, there’s no better way to unwind than with a delicious and satisfying meal. These steak and shrimp foil packs are a game-changer, offering an explosion of flavors that will leave you wanting more. Effortless cooking: The best part? They’re incredibly easy to prepare. Simply heat up the campfire or grill to the perfect temperature, wrap your ingredients in aluminum foil, and let the magic happen. It’s a treat for the senses: There’s something special about cooking over an open flame and enjoying your meal straight from the foil pack. It adds an air of adventure and excitement to the dining experience, making it a truly unique and memorable occasion.
How to Make Surf and Turf in Foil Packs
Preheat your BBQ to a medium-high heat of around 400 to 425 degrees Fahrenheit. Next, prepare the steak and shrimp by tossing them in your desired seasonings. To assemble the foil packs, divide the olive oil evenly among four large squares of aluminum foil. Place the seasoned steak mixture, corn cobs, and red onion on top of the oil. Close each pack by twisting the foil together, then place them on the grill for 15 minutes, rotating them halfway through cooking. Once the steak and shrimp are cooked to your liking, remove from heat and serve hot with a sprinkle of parsley and a squeeze of fresh lime juice.
Substitutions and Variations
Take your protein game to the next level by swapping out the steak for pork or opting for another seafood favorite instead of shrimp. You can even stick to a strictly meat or seafood-based dish if that’s what you’re craving. For added variety, try substituting the corn on the cob with other veggie options like zucchini, mushrooms, asparagus tips, grape tomatoes, or bell peppers. To give your dish an extra kick, incorporate red pepper flakes into your seasoning blend or use a flavorful oil-infused oil. And because everything is better with cheese, consider adding a sprinkle of cheese to the top for an added burst of flavor.
How to Store Surf and Turf Packs
When handling leftover seafood steak and shrimp, it’s essential to prioritize food safety and quality. For refrigerator storage, use an airtight container to keep them fresh for up to 3 days. As for freezing, while technically possible, the texture of the steak and shrimp may suffer when thawed, so I wouldn’t recommend this method. Instead, reheat leftovers in a skillet over low heat, stirring frequently, for several minutes.
Top Tips
For optimal results, it’s essential to consider the cooking time for this recipe. If you prefer your steak to be rare or medium-rare, you’re good to go. However, if you opt for a medium or well-done steak, simply let the foil packets cook for 5 minutes before opening and adding the shrimp on top – otherwise, the shrimp may dry out by the time the steak reaches your desired level of doneness. When it comes to preparing the shrimp, fresh or thawed works just fine. Choose larger ones as they tend to overcook quickly if small. Make sure they’re completely thawed and drained on paper towels before adding them to the dish. As for grilling or cooking at a campsite, fear not – you can easily cook the foil packs in the oven instead. Simply place them in a preheated oven set at 425 degrees Fahrenheit and let them cook for approximately 15 minutes, making it an excellent quick dinner option.
Grilled Surf and Turf Foil Packet FAQs
While any tender cut of steak will suffice, opt for sirloin, rib-eye, or New York strip for this recipe. Avoid braising steak, as it won’t yield the desired tenderness. When cutting the steak into bite-sized pieces, aim for uniform 1-inch squares to ensure even cooking. It’s crucial to maintain consistent piece sizes, as smaller portions will cook faster than larger ones. You can prepare the foil packets ahead of time and store them in the refrigerator for up to a few hours before cooking.
Campfire Surf and Turf Foil Packs
Surf and Turf Foil Packets
Steak and shrimp unite in a delightful surf and turf experience, all wrapped up in convenient foil packs. Whether you’re cooking over a campfire, on the grill, or in the oven, this recipe is sure to please. With just 10 minutes of prep time and 15 minutes of cook time, you’ll have a delicious meal ready in under 25 minutes for four people.
Instructions
As you prepare to fire up your BBQ or campfire, get ready for a flavorful feast! Preheat the grill to 400-425°F for direct heat. If you’re cooking in the great outdoors, get that campfire roaring. Meanwhile, cut four squares of aluminum foil, each approximately 14 inches. Set them aside for now.
In a large mixing bowl, combine your sirloin steak and shrimp. Sprinkle on some celery salt, celery seeds, dry mustard, ground cumin, nutmeg, and paprika. Toss until the meat is evenly coated with the seasonings.
Now it’s time to assemble the foil packs. For each one, drizzle in half a tablespoon of oil, add a quarter of your seasoned meat mixture, two mini corn cobs, and about 1/4 cup of sliced red onion on top. Close the pack tightly so none of those delicious flavors escape.
Place the foil packs on the grill and cook for 13 to 15 minutes. Rotate them halfway through cooking time to ensure even doneness. When your shrimp are pink and your steak reaches your desired level of doneness, it’s time to serve! Sprinkle some fresh parsley and squeeze a lime wedge over the top for added brightness.
Notes
The recipe relies on a medium-rare steak doneness, but if you prefer your meat cooked to medium or well done, simply let the foil packets cook for five minutes before removing the foil and adding the shrimp. This ensures the shrimp won’t dry out waiting for the steak to reach its desired level of doneness.
When it comes to preparing the shrimp, you have the option to use either fresh raw shrimp or thawed shrimp, whichever suits your taste. It’s recommended to choose larger shrimp as they tend to overcook quickly if smaller. Make sure the shrimp are fully thawed and drained on paper towels before adding them to the dish.
If you don’t have access to a grill or campfire, fear not! The foil packets can be easily cooked in the oven. Simply preheat your oven to 425 degrees Fahrenheit and cook for about 15 minutes, making it a convenient and quick dinner option.