Ingredients
Scale
- The Sheet Pan Surf & Turf
- 1 lb sirloin steak, cut into bite-sized cubes
- 1 lb large shrimp, peeled and deveined
- 3 tbsp melted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt & coarse black pepper, to taste
- The Crunchy Slaw
- 1 ½ cups shredded purple cabbage
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp lime juice
- Pinch of salt
- The Sauce Drip (Smoked Jalapeño Crema)
- 1 ripe avocado
- ⅓ cup plain Greek yogurt (or sour cream)
- 1 jalapeño, roasted/charred and seeded
- 1 clove garlic
- Squeeze of fresh lime juice
- The Assembly
- 1 large head of Butter or Boston lettuce (leaves washed and separated)
Instructions
- Prep the Sheet Pan: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Roast the Steak & Shrimp: Toss the steak cubes and shrimp in the melted butter, olive oil, minced garlic, paprika, salt, and pepper until heavily coated. Spread them out in a single layer on the sheet pan. Roast for 10-12 minutes until the steak is caramelized and the shrimp are bright pink.
- Mix the Slaw: While the meat cooks, toss the shredded purple cabbage, fresh cilantro, lime juice, and salt in a bowl to create a vibrant, crunchy base.
- Blend the Crema: In a blender, combine the avocado, Greek yogurt, charred jalapeño, garlic, and lime juice. Blend until you have a thick, pale green, perfectly smooth sauce.
- Assemble & Serve: Double up the lettuce cups for a sturdy hold. Lay down a bed of the crunchy purple slaw, load it up with the hot garlic butter steak and shrimp, and completely drown it in that thick smoked jalapeño crema!
- Prep Time: 15 minutes
- Cook Time: 12 minutes