Ingredients

The following ingredients have 4 Servings
  • 2 unpeeled large russet potatoes, cut lengthwise into 1-inch wedges
  • 6 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 lb asparagus spears, trimmed
  • 1 tablespoon Montreal steak grill seasoning
  • 1 beef T-bone steak (1 lb)
  • 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
  • 2 teaspoons Dijon mustard
  • 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with tails left on
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
  • 1 tablespoon chopped fresh thyme leaves

Instruction

  • Position oven rack 4 inches from broiler element. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In pie plate or shallow dish, mix potatoes, 2 tablespoons of the melted butter and the salt. Spread potatoes in single layer on pan. Roast 20 minutes.
  • Meanwhile, in same pie plate, mix 1 tablespoon of the melted butter and the asparagus; set aside.
  • Stir potatoes on sheet pan, making room for asparagus and steak. Add asparagus to pan. In same pie plate, mix 2 tablespoons of the melted butter and the grill seasoning; add steak, and turn to coat. Add steak to pan, and pour any remaining butter mixture from pie plate over steak; roast 9 minutes. Remove pan from oven. Set oven control to broil. Turn steak.
  • Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the tomato paste and mustard. Add shrimp; toss to coat. Add shrimp in single layer to pan around steak and potatoes, placing on top of vegetables as needed. Broil 3 to 5 minutes or until shrimp are cooked through and steak is cooked to desired temperature (135°F for medium). Top with herbs.