Surf N Turf Baguette Sandwich

A toasted baguette Sandwich with sirloin steak that is tender and juicy, wild shrimp that is cooked in a herby butter sauce, and slathered with a creamy garlic dill sauce.


Servings: 2-3

For the Sandwich:

  • 1 Baguette
  • 1/2 lb. Sirloin Steak, sit at room temperature for 20-30 minutes
  • 1/2 lb. Shrimp, peeled, deveined, and raw
  • 1 tsp. Salt + Black Pepper
  • 4 tbsp. Butter
  • 1 tbsp. Fresh Parsley
  • 1 sprig Fresh Rosemary
  • 1-2 Garlic Cloves, minced
  • 2 cups Baby Arugula

For the Creamy Garlic Dill Sauce:

  • 1/2 cup Plain Greek Yogurt
  • 2 Garlic Cloves, grated or minced
  • 1/4 cup Fresh Dill, chopped
  • Juice of 1 Lemon
  • Salt & Black Pepper, to taste


  1. Preheat oven to 400F.
  2. Toast the baguette for 5-6 minutes on the oven rack.
  3. Place a small cast iron skillet over medium high heat. Let heat up for 3-4 minutes, until hot. Add 2 tbsp. butter to the dish with the sprig of rosemary.
  4. Season the steak generously with salt and black pepper. Add to the skillet. Cook for 2-3 minutes on each side, until well-seared, then transfer into the preheated oven to cook an additional 3-4 minutes.
  5. Let the steak rest for 10 minutes before slicing thinly.
  6. To make the shrimp, heat up a skillet over medium high heat. Add the remaining butter, freshly chopped parsley, and garlic. Once melted, add the shrimp. Sauce for 8-10 minutes, until fully cooked. Season with salt and black pepper to taste.
  7. To make the sauce, simply mix all ingredients together. Season with salt and black pepper to taste.
  8. Slice the baguette in half lengthwise. Add a generous slather of the sauce, then layer with the arugula, sliced steak, shrimp and remaining shrimp butter juice if desired, and top baguette slice.
  9. Slice into individual serving sizes to enjoy warm!