Renegade Sirloin with Redrock Grilled Shrimp: LongHorn Menu Guide
6 oz. Renegade Sirloin with 8 ct. Redrock Grilled Shrimp: A LongHorn Menu Guide
Quick Facts
| Dish | 6 oz. Renegade Sirloin with 8 ct. Redrock Grilled Shrimp |
| Brand | LongHorn Steakhouse (Darden Restaurants) |
| Price | $25.49 (6 oz) / $28.28 (8 oz upgrade) |
| Calories | 480 (steak + shrimp); ~710 with rice; ~940 with garlic butter |
| Protein | ~70–75g |
| Steak cut | USDA Choice center-cut top sirloin |
| Seasoning | Prairie Dust spice blend |
| Prep | Fire-grilled over open flame |
| Default plating | Sirloin, Redrock shrimp, smoky tomato butter, served over seasoned rice |
| Dietary | Gluten-sensitive (when ordered without certain sides) |
| Best paired with | Cabernet Sauvignon and loaded baked potato |
This is the surf-and-turf most LongHorn regulars order first. The 6 oz. Renegade Sirloin with 8 ct. Redrock Grilled Shrimp pairs a lean, Prairie Dust-seasoned center-cut sirloin with eight jumbo shrimp glazed in smoky tomato butter — two proteins from the same open-flame grill, sitting on the same plate at the chain’s entry-level surf-and-turf price.
LongHorn Steakhouse opened its first location in Atlanta, Georgia, in 1981 under founder George McKerrow Jr. The chain is now part of the Darden Restaurants family, but the open-flame grilling method that built its reputation hasn’t changed. This combo is the cleanest demonstration of what that grill can do on one ticket. Here’s what’s on the plate, how the flavors actually work, and what to know before you order.
What Is the Renegade Sirloin with Redrock Grilled Shrimp?
The dish is built on two LongHorn signatures.
The Renegade Sirloin is a 6-ounce USDA Choice center-cut top sirloin. Before it touches the grill, it’s rubbed with Prairie Dust — LongHorn’s proprietary spice blend that gives the steak its peppery, slightly smoky crust. The Renegade is positioned as a lean cut on the menu, sitting at the lower end of the calorie scale compared to the Outlaw Ribeye or the Porterhouse.
Beside it: eight jumbo shrimp on skewers, glazed with smoky tomato butter. These are the Redrock Grilled Shrimp — the same shrimp prep used in the LongHorn salmon and Redrock combo, just here paired with beef instead of fish.
The plate as served includes seasoned rice underneath the shrimp, a vegetable side (typically broccoli), and a small ramekin of garlic butter for dipping. The dinner version comes with a starter salad as well.
Main Ingredients
The plate uses seven core components:
- Top sirloin — USDA Choice, center-cut, 6 oz, hand-cut at the restaurant
- Prairie Dust seasoning — paprika, cayenne, garlic powder, onion powder, black pepper, salt, and other spices (the exact blend is proprietary)
- Jumbo shrimp — 8 count, skewered for the grill
- Smoky tomato butter — the Redrock glaze made with tomato paste, butter, smoked paprika, and a touch of sweetness
- Seasoned rice — long-grain, buttered, lightly spiced
- Garlic butter — served on the side in a small ramekin
- Broccoli (or chosen vegetable side) — steamed, lightly seasoned
The two seasonings run parallel rather than opposite. Prairie Dust is smoky-peppery on the steak. The Redrock glaze is smoky-sweet on the shrimp. Same general flavor family, different angles into it.
Taste and Flavor Profile
First bite of the sirloin lands on the Prairie Dust crust — peppery up front, with a small heat from the cayenne that builds rather than hits. The steak underneath is lean, so the seasoning carries the bite rather than the fat. Texture is firm-tender. Not the melt of a ribeye, but the chew sirloin is meant to deliver — clean, beefy, no fuss.
The Redrock shrimp pull in a related direction. The smoky tomato butter glaze is sweeter than the steak rub, with paprika and butter doing most of the work. There’s a small warmth in the back of the bite, similar to but milder than the sirloin’s cayenne note.
What makes the combo land is that both proteins live in the smoky family. The salmon version of this dish (bourbon marinade) contrasts two flavor systems. This one aligns them — peppered smoke meets sweet smoke, with the garlic butter ramekin sitting on the side as a richer third option for the steak.
If you ordered medium-rare and the steak comes out as written, dip sparingly. The Prairie Dust does enough.
Nutritional Information
Component-by-component breakdown:
| Component | Calories | Protein | Notes |
|---|---|---|---|
| 6 oz Renegade Sirloin | ~320 | ~45g | Lean cut, Prairie Dust crust |
| 8 ct Redrock Shrimp (with glaze) | ~160 | ~25g | Skewered, smoky tomato butter |
| Seasoned rice (default) | ~230 | ~4g | Long-grain, buttered |
| Garlic butter (full ramekin) | ~230 | 0g | Optional |
| Plate total (steak + shrimp) | 480 | ~70g | Combo as listed |
| Plate total (with rice) | ~710 | ~74g | Default plated |
| Plate total (with everything) | ~940 | ~74g | If you finish the butter |
480 calories for the steak-and-shrimp portion is genuinely lean for a steakhouse surf-and-turf. Most surf-and-turf plates at competing chains land 700–900 before sides.
The watch-out: sodium. The combo sits above 2,300 mg before extras, mostly from the Prairie Dust crust and the smoky tomato butter. If sodium matters, ask for the steak with less seasoning and butter on the side. Most locations will accommodate.
Protein is the headline number — close to 75g across the plate, which is one of the highest protein-per-dollar ratios on LongHorn’s menu.
Why People Love the Renegade Sirloin with Redrock Grilled Shrimp
A few specific reasons keep this combo on the order rotation.
It’s the entry-level surf-and-turf price at LongHorn. Around $25 gets you both proteins. Flo’s Filet with shrimp runs ten dollars more. The Outlaw Ribeye with shrimp runs higher again.
The Renegade Sirloin is lean enough that calories stay reasonable, but it still satisfies the steak craving. People watching their intake but not wanting to settle for a chicken plate land here often.
Prairie Dust is a known quantity. If you’ve eaten at LongHorn before, you recognize the seasoning instantly. It’s the chain’s flavor fingerprint.
Two proteins, one plate. Steak eaters who like shrimp don’t have to choose. Shrimp eaters who came with a steak-only group get to keep up.
Best Side Dishes and Drink Pairings
The plate already comes with rice and broccoli, but the side you get to choose changes the meal. What actually works:
- Loaded baked potato — the steakhouse default; pairs perfectly with the Prairie Dust crust.
- Crispy Brussels sprouts — char and acidity cut through the butter glaze.
- Asparagus — light, lets the steak stay the focus.
- Steakhouse Mac & Cheese — only if you’re skipping the rice. Two heavy carbs together is too much.
- Sweet potato — works better here than with the salmon combo; the sweetness matches the Redrock glaze.
Skip the seasoned fries — they fight the Prairie Dust crust for attention and lose.
For drinks, this is a red wine plate. Cabernet Sauvignon is the classic match for sirloin and handles the smoky tomato butter without issue. Malbec works as a softer alternative if Cab feels heavy. If you prefer beer, an IPA actually works here (unlike the salmon combo) — the bitterness cuts the steak’s seasoning. A bourbon old fashioned matches the smoke from both proteins if you want a cocktail.
How It Compares to Other LongHorn Surf-and-Turf Options
If you’re choosing between this combo and the other LongHorn steak and seafood combinations:
| Menu Item | Portion | Approx. Calories | Approx. Price | Best For |
|---|---|---|---|---|
| 6 oz Renegade Sirloin (alone) | 6 oz steak | ~290 | $17–$19 | Light steak meal |
| 8 oz Renegade Sirloin (alone) | 8 oz steak | ~380 | $20–$22 | Hungry steak eaters |
| 6 oz Renegade + 8 ct Redrock (this combo) | Steak + shrimp | 480 | $25.49 | Entry surf and turf |
| 8 oz Renegade + 8 ct Redrock | Steak + shrimp | ~570 | $28.28 | Bigger surf and turf |
| 7 oz Salmon + 8 ct Redrock | Salmon + shrimp | ~460 | $27–$30 | Seafood-only combo |
| 6 oz Flo’s Filet + 8 ct Redrock | Filet + shrimp | ~530 | $35+ | Premium surf and turf |
For value per ounce, the 8 oz upgrade is almost always worth it — three more dollars for two extra ounces of steak. For diet-watching, this 6 oz version stays the smarter pick at 480 calories.
Variations and Popular Versions
LongHorn keeps this combo stable, but the table-level options matter:
- 8 oz steak upgrade — same combo with the larger sirloin portion. Best value per dollar.
- Lobster tail add-on — turns it into a three-protein plate; available at most locations.
- Shrimp swap — at some locations you can switch the Redrock shrimp for the Wild West Shrimp prep (cherry pepper garlic butter).
- Plain steak option — ask for the sirloin without Prairie Dust if you prefer salt-only seasoning.
- Steak temperature adjustment — Renegade Sirloin tastes best at medium-rare to medium. Order one notch under what you actually want.
Similar plates exist at Outback Steakhouse (Sirloin + Grilled Shrimp on the Barbie) and Texas Roadhouse (Sirloin + Grilled Shrimp). LongHorn’s edge is Prairie Dust — it’s a more distinctive seasoning than either competitor uses.
Tips Before Ordering
- Order one notch below your target doneness. Renegade Sirloin is lean, which means it overcooks faster than fattier cuts. If you want medium, order medium-rare. If you want medium-well, order medium.
- The 8 oz upgrade is the smart move. Two extra ounces of steak for about $3 more is the best dollar-per-ounce math on the menu.
- Sodium is high. If you’re tracking salt, ask for “light seasoning” on the steak and butter on the side. Most kitchens will do it without fuss.
- The garlic butter is for the steak, not the shrimp. The shrimp already has its glaze. Save the butter ramekin for the sirloin if it comes out drier than you wanted.
- Skip the rice if you’re ordering a heavy side. Two starches (rice + baked potato or rice + mac) is too much food.
- Takeout takes a hit. Steak in a sealed container steams and loses its crust. Vent immediately on arrival and eat within 15 minutes.
- Prairie Dust contains cayenne. Heat is mild but present. Ask for plain seasoning if you’re sensitive.
Frequently Asked Questions
What is Prairie Dust seasoning? Prairie Dust is LongHorn Steakhouse’s proprietary spice blend used on most of its grilled steaks. It includes paprika, cayenne, garlic powder, onion powder, salt, and black pepper. The exact ratios are confidential, but it gives LongHorn steaks their signature peppery-smoky crust.
How is the Renegade Sirloin different from other LongHorn steaks? The Renegade Sirloin is a center-cut top sirloin — leaner than the Outlaw Ribeye (more marbled, richer) and chewier than the Flo’s Filet (the tender, buttery cut). It’s positioned as the chain’s flavorful-but-lean option and the most affordable steak entrée at full size.
What temperature should I order the Renegade Sirloin? Most steak experts recommend medium-rare for sirloin to preserve tenderness. Because the cut is lean, it overcooks quickly on LongHorn’s open-flame grill. Order one notch below your actual preference — medium-rare for medium, medium for medium-well.
How many calories are in the full Renegade Sirloin with Redrock Shrimp combo? The steak and shrimp portion alone is 480 calories. Add about 230 for the seasoned rice (typically plated), and another 230 if you finish the garlic butter ramekin. Full plate as served: around 710 to 940 calories depending on extras.
Is the Renegade Sirloin a tender cut? Top sirloin is firm-tender — not as soft as a filet or as marbled as a ribeye, but cleanly chewy and beefy. When grilled correctly to medium-rare, it delivers a satisfying bite without toughness.
Can I substitute the sirloin for a different LongHorn steak in this combo? Yes. Most locations will let you swap the Renegade for an Outlaw Ribeye or a Flo’s Filet, with the price adjusted to match the upgraded cut.
What’s the difference between this combo and the LongHorn Salmon with Redrock Grilled Shrimp? The shrimp half is identical. The difference is the protein: bourbon-marinated Atlantic salmon (sweet-smoky) versus Prairie Dust-rubbed sirloin (peppery-smoky). The salmon version contrasts two flavor systems; the sirloin version aligns them. Calorie counts are close. Pick by protein preference, not by calorie math.
Is the Renegade Sirloin with Redrock Grilled Shrimp gluten-free? The base proteins are gluten-free, and the combo is listed as gluten-sensitive when ordered without certain sides. LongHorn’s kitchen isn’t certified gluten-free, so cross-contact is possible. Flag celiac concerns to your server before ordering.
People Also Order at LongHorn
If you’re building a wider order or planning a return visit, these items frequently land on the same table:
- 8 oz Renegade Sirloin (alone) — the larger cut without the shrimp side.
- LongHorn Salmon with Redrock Grilled Shrimp — the seafood version of this combo.
- Outlaw Ribeye — premium upgrade for marbled, rich steak lovers.
- Flo’s Filet — the tender filet for guests who prefer softer cuts.
- Wild West Shrimp — appetizer-format shrimp with cherry pepper garlic butter.
- Texas Tonion — the chain’s signature blooming onion starter.
- Loaded Baked Potato — most-ordered side with this combo.
Conclusion
The 6 oz. Renegade Sirloin with 8 ct. Redrock Grilled Shrimp is LongHorn’s most balanced surf-and-turf plate. Lean steak with a recognizable Prairie Dust crust, jumbo shrimp glazed in smoky tomato butter, both fire-grilled, both landing in the same smoky flavor family without overlapping. Calories stay reasonable. Protein is high. Price is the lowest of the surf-and-turf combos.
If you want LongHorn’s flavor signature on one plate with two proteins, this is the order. Upgrade to the 8 oz steak if you’re hungry. Step up to the Flo’s Filet combo if you prefer tender over chewy.