Surf-and-Turf Low-Carb Sandwich Recipe
Seared sirloin and garlic shrimp layered with lemon-Dijon mayo, arugula and tomato on toasted low-carb bread.
Contains: Egg · Wheat · Shellfish
Low-carb bread, mayonnaise and Dijon mustard vary by brand. Check the labels of the products you use for milk, soy, sesame or other allergens in addition to the egg, wheat and shellfish present in the base recipe.
WHY IT WORKS
Why This Recipe Works
01
Cook the Proteins in Sequence
Searing the steak first gives it time to rest while the shrimp cooks quickly in the same skillet, so neither protein needs to wait long or overcook.
02
Slice the Steak Thinly
Cutting the rested sirloin thinly across the grain makes the sandwich easier to bite through and helps distribute the steak evenly from edge to edge.
03
Use a Bright, Creamy Sauce
Lemon, Dijon and garlic sharpen the mayonnaise and balance the richness of the steak and shrimp without adding a sugary sandwich sauce.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Lemon-Dijon Mayo
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Tools
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Tools
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- Surf and Turf
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- For Assembly
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Method
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Timed steps show a timer button beneath the instruction.
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Stir the mayonnaise, lemon juice, Dijon mustard and garlic together in a small bowl. Refrigerate while you cook the fillings.
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Pat the steak and shrimp dry. Season the steak with about two-thirds of the salt and half of the black pepper. Toss the shrimp with the remaining salt and black pepper plus the smoked paprika.
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Heat a large heavy skillet over medium-high heat. Add about two-thirds of the olive oil, then sear the steak for about 3 to 5 minutes per side, depending on thickness, until the center reaches at least 145°F. Transfer to a cutting board and rest for 5 minutes.
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Return the skillet to medium-high heat and add the remaining olive oil. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side, until opaque and firm and, when checked with a thermometer, 145°F.
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Toast the low-carb bread until lightly crisp. Spread the lemon-Dijon mayo over one side of each slice.
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Slice the rested steak thinly across the grain. Divide the arugula, tomato, sliced steak and shrimp among 4 bread slices.
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Top with the remaining bread, sauce-side down. Press gently, cut each sandwich in half if desired and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the whole steak to at least 145°F and rest it for at least 3 minutes. Cook the shrimp to 145°F, or until opaque and firm if a thermometer is impractical.
Make Ahead
Mix the lemon-Dijon mayo up to 2 days ahead and refrigerate it in a covered container. The steak and shrimp are best cooked close to serving time; keep the remaining sandwich components separate until assembly.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace8 slices low-carb wheat sandwich bread
With8 slices dairy-free low-carb wheat sandwich bread
Replace8 slices low-carb wheat sandwich bread
With8 slices dairy-free low-carb wheat sandwich bread
Use a low-carb sandwich bread that is explicitly dairy-free. The steak, shrimp, olive oil, mayonnaise, vegetables and seasonings otherwise need no change, but check packaged-product labels if avoiding dairy strictly.
Make It Gluten-Free
Change the following ingredient:
Replace8 slices low-carb wheat sandwich bread
With8 slices gluten-free low-carb sandwich bread
Replace8 slices low-carb wheat sandwich bread
With8 slices gluten-free low-carb sandwich bread
Use a gluten-free low-carb bread that is sturdy enough to toast, and check the mayonnaise and mustard labels if you are avoiding gluten strictly.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose a low-carb wheat sandwich bread that is sturdy enough to toast and hold the fillings. Carb, fiber and sodium values vary considerably by brand, so the nutrition estimate will change with the bread you use. A top sirloin steak about 1 inch thick is easy to sear and slice for this sandwich.
Useful Substitutions
New York strip steak can replace top sirloin in the same quantity; trim any large exterior fat before slicing for the sandwich. Baby spinach can replace the arugula. A low-carb sandwich roll can replace two bread slices per serving if you prefer a sturdier sandwich.
INGREDIENT QUALITY
Quality Note
Do not cook the steak and shrimp for the same length of time. Sear and rest the steak first, then cook the shrimp briefly in the hot skillet so both proteins stay tender.
SPEND LESS
Cost-Saving Tip
Top sirloin and frozen raw shrimp can give the sandwich the same steak-and-seafood identity without requiring tenderloin or lobster. Thaw frozen shrimp safely in the refrigerator before cooking.
COOKING TIPS
Tips
Dry the Steak and Shrimp
Pat both proteins dry before seasoning. Removing surface moisture helps the steak brown and keeps the shrimp from steaming in the skillet.
Use a Thermometer
Cook the whole steak to at least 145°F and rest it for at least 3 minutes. Cook the shrimp to 145°F, or until the flesh is opaque and firm if a thermometer is impractical.
Rest Before Slicing
Give the steak about 5 minutes before slicing it thinly across the grain. This also creates enough time to cook the shrimp without delaying assembly.
Toast Just Before Assembly
Toast the low-carb bread shortly before serving and assemble the sandwiches right away so the sauce and tomato do not soften the bread.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked steak and shrimp within 2 hours in covered, shallow containers and use them within 3 to 4 days. Keep the bread, greens, tomato and sauce separate until serving.
Reheating
Reheat leftover steak and shrimp gently until they reach 165°F, then assemble the sandwich with freshly toasted bread and cold toppings.
Avoid Storing Assembled Sandwiches
The finished sandwich is best eaten soon after assembly. Refrigerating it fully assembled softens the toasted bread and wilts the arugula.
ESTIMATED PER SERVING
Nutrition
1 sandwich
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Surf-and-Turf Low-Carb Sandwich FAQs
What cut of steak works best for a surf-and-turf sandwich?
Top sirloin is a practical choice because it is flavorful, relatively lean and easy to slice thinly after searing. New York strip also works well if you prefer a richer steak.
How do I keep this sandwich low-carb?
Use a bread or roll specifically sold as low-carb and check its nutrition label because carbohydrate and fiber values vary widely by brand. The steak, shrimp, arugula, tomato and unsweetened sauce ingredients contribute relatively little carbohydrate.
What temperature should the steak and shrimp reach?
Cook the whole beef steak to at least 145°F and let it rest for at least 3 minutes. Cook the shrimp to 145°F; without a thermometer, the flesh should be opaque and firm.
Can I make the sandwich ahead of time?
You can mix the sauce up to 2 days ahead and keep it refrigerated. For the best texture, cook the steak and shrimp close to serving time and toast and assemble the sandwiches just before eating.
How can I stop the sandwich from becoming soggy?
Toast the bread well, pat the tomato slices dry if they are very juicy, and assemble only when you are ready to serve. Keeping the sauce and cooked fillings off the bread during storage also helps.
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