Seared Steak with Lobster Tails, Shrimp Pasta, Asparagus, and Garlic Bread Roll
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks (1-inch thick)
Salt and freshly ground black pepper
2 tbsp olive oil or unsalted butter
1 sprig fresh rosemary or thyme (optional)
For the Lobster Tails:
2 lobster tails (split down the middle)
2 tbsp melted butter
1 garlic clove, minced
1 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped (for garnish)
For the Shrimp Pasta:
8 oz linguine or fettuccine pasta
1/2 lb shrimp, peeled and deveined
1 tbsp olive oil
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil or parsley for garnish
For the Asparagus:
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
Salt and freshly ground black pepper
1 tsp lemon zest (optional for brightness)
For the Garlic Bread Roll:
1 soft dinner roll
1 tbsp butter
1 garlic clove, minced
Fresh parsley, finely chopped
Instructions:
Prepare the Steak:
Preheat a cast-iron skillet or grill to medium-high heat.
Season the steaks generously with salt and pepper. Add olive oil or butter to the skillet and allow it to melt and heat up.
Place the steaks in the skillet or on the grill, cooking for 4-5 minutes per side for medium-rare, adjusting the cooking time to your preferred level of doneness.
Optionally, add a sprig of rosemary or thyme to the pan while cooking for extra flavor.
Let the steaks rest for 5-10 minutes before serving.
Prepare the Lobster Tails:
Preheat the grill or broiler to medium heat.
Brush the lobster tails with melted butter, garlic, lemon juice, salt, and pepper.
Grill the lobster tails for 5-7 minutes or broil for 6-8 minutes, until the meat is opaque and slightly caramelized. Garnish with fresh parsley.
Make the Shrimp Pasta:
Cook the pasta according to package directions and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes until shrimp are opaque.
Add heavy cream and grated Parmesan, stirring to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Toss the cooked pasta in the sauce, garnishing with fresh basil or parsley.
Grill the Asparagus:
Drizzle the asparagus with olive oil and season with salt, pepper, and lemon zest (if using).
Grill asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred.
Prepare the Garlic Bread Roll:
Preheat the oven to 375°F (190°C).
Slice the dinner roll in half and place it on a baking sheet.
In a small bowl, melt the butter and mix with minced garlic and fresh parsley.
Brush the garlic butter over the roll halves and bake for 8-10 minutes until golden and crispy.
Plating the Dish:
Place the perfectly seared steak in the center of a white plate.
Arrange the lobster tails beside the steak, and top with a drizzle of melted butter and parsley.
Spoon a generous serving of the creamy shrimp pasta next to the steak and lobster.
Add a few spears of the charred asparagus on the plate for a vibrant, fresh contrast.
Serve with a golden-brown garlic bread roll on the side.