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Steak & Shrimp

A healthy and traditional surf & turf recipe that feels special yet is easy enough for weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces beef steaks (8–10 oz each), strip, ribeye, or sirloin, about 1-inch thick Choose a preferred cut.
  • 12–16 pieces large shrimp (8–12 count), peeled and deveined
  • 3 tbsp olive oil, divided
  • 2 tbsp butter (optional for a richer finish) Can be omitted for lower fat.
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice (+ lemon wedges to serve)
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp kosher salt, plus extra to taste Adjust to personal preference.
  • 1/2 tsp black pepper Adjust to personal preference.
  • 1 tbsp fresh parsley, chopped (or cilantro) For garnish.
  • 1 tbsp Worcestershire sauce or low-sodium soy sauce (optional) Use tamari for gluten-free.
Optional Marinade
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic
  • salt & pepper To taste.

Method
 

Preparation
  1. Bring steaks to room temperature for 20–30 minutes. Pat dry and season both sides with 1 tsp kosher salt, pepper, and smoked paprika.
  2. If marinating, mix the 1/4 cup olive oil, balsamic, Dijon, minced garlic and a pinch of salt; coat steaks and refrigerate for up to 1 hour. Remove 20–30 minutes before cooking.
Cooking
  1. Preheat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add steaks. Sear for 4–5 minutes per side for medium-rare (adjust time for thickness). Use a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium.
  2. Transfer steaks to a cutting board and rest for 5–8 minutes.
  3. Meanwhile, heat another skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter (optional). Add minced garlic and cook for 30 seconds until fragrant.
  4. Add shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until opaque and curled. In the last minute, add lemon juice and 1 tbsp chopped parsley. If using, splash in Worcestershire or tamari.
  5. Slice steaks against the grain. Plate steak slices, top with cooked shrimp and pan juices. Serve with lemon wedges and extra parsley.
  6. Enjoy immediately.

Notes

Use an instant-read thermometer for consistent steak doneness. Preheat skillet for a perfect crust. Can be served with a variety of sides like cauliflower mash or salad. Store leftovers in airtight containers for up to 3 days.