Ingredients:
For the Steak & Shrimp:
2 ribeye or NY strip steaks (1 inch thick)
1/2 lb shrimp, peeled and deveined
3 tablespoons butter
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Chopped parsley, for garnish
For the Mashed Potatoes:
2 large russet potatoes, peeled and diced
3 tablespoons butter
1/4 cup milk (or cream)
Salt and pepper, to taste
Dried parsley, for garnish
For the Veggie Medley:
1 cup green beans
1/2 cup sliced carrots
1/2 small red onion, sliced
1 tablespoon olive oil
Salt, pepper, and garlic powder, to taste
Instructions:
Cook the Potatoes:
Boil diced potatoes in salted water for about 15 minutes or until fork-tender. Drain and mash with butter, milk, salt, and pepper. Garnish with dried parsley.
Cook Time: 15 minutes
Sear the Steak:
Season steaks with salt and pepper. Heat olive oil in a hot skillet, then sear steaks for 3 to 4 minutes per side. Add 2 tablespoons butter, garlic, and Worcestershire sauce. Baste steaks with the butter mixture and cook to your desired doneness. Remove and let rest.
Cook Time: 8 to 10 minutes
Sauté the Shrimp:
In the same pan, add 1 tablespoon butter and the shrimp. Cook for 2 to 3 minutes per side until pink and curled. Baste with the garlicky pan juices.
Cook Time: 6 minutes
Cook the Veggies:
In another skillet or the same pan (wiped clean), heat olive oil. Sauté green beans, carrots, and onion for 7 to 8 minutes until just tender. Season with salt, pepper, and garlic powder.
Cook Time: 8 minutes
Assemble the Plate:
Plate the mashed potatoes, then top the steak with shrimp. Add the sautéed veggies to the side. Spoon over extra garlic butter from the pan and sprinkle with chopped parsley.
Assembly Time: 3 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 750 kcal per serving
Protein: Approximately 55g per serving
