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Sheet Pan Dinner for 2 Surf and Turf

Sheet Pan Dinner for 2 Surf and Turf

We've taken this classic, indulgent, date night dish and kicked it up with our T-Pain x Spicewalla Straight Fire Rub. One pan, and a whole lotta flavour - the perfect meal to seduce anyone's taste buds!


2 Tbsp unsalted butter, melted, plus more for the sheet pan

4-6 tail-on jumbo shrimp, peeled and deveined

2 tsp fresh thyme leaves, Divided

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

1 tsp Spicewalla Urfa Chilli Flakes, divided

1 Tbsp Spicewalla T-Pain “Straight Fire”, divided

1/4 cup grated Parmesan

2/3 cup heavy cream

1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds

2 ounces cream cheese, at room temperature

One 10-ounce package frozen spinach, thawed and squeezed completely dry

2/3 cup shredded Gruyère (about 5 ounces)

Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick)


  1. Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
  2. Toss the shrimp with the melted butter, 1 teaspoon of the thyme, a third of the minced garlic, 1 tsp Spicewalla T-Pain “Straight Fire”, ½ tsp Spicewalla Urfa Chilli Flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
  3. Mix the Parmesan, 1/3 cup of the heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
  4. Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
  5. Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic, remaining Urfa Chilli Flakes and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
  6. Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyère. Put the steaks down the middle of the pan and sprinkle generously with remaining Spicewalla T-Pain “Straight Fire”, salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
  7. Bake until an instant-read thermometer inserted in the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted in the middle of the steak reaches 125 degrees F (for medium rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.


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