Grilled Steak with Creamy Shrimp, Seasoned Rice, and Steamed Broccoli
Ingredients:
1 ribeye steak (or preferred cut)
8-10 large shrimp, peeled and deveined
1 cup white rice
2 cups water or chicken broth
1 tablespoon olive oil
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon garlic, minced
1 tablespoon lemon juice
1 cup broccoli florets
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Grilled Steak: Preheat the grill to medium-high heat. Season the ribeye steak with salt and pepper. Grill for 4-5 minutes per side, or until it reaches desired doneness. Let it rest for a few minutes before slicing.
Creamy Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside. In the same skillet, melt butter and sauté garlic for 1 minute. Add heavy cream and lemon juice, stirring until the sauce thickens. Return shrimp to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.
Seasoned Rice: In a saucepan, bring water or chicken broth to a boil. Add rice, salt, and pepper, then cover and reduce heat to low. Cook for 18-20 minutes, or until the rice is fluffy and water is absorbed. Fluff the rice with a fork.
Steamed Broccoli: Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes, until tender and bright green.
Serve: Plate the grilled steak, top with creamy shrimp, and arrange the rice and steamed broccoli on the side. Garnish with fresh parsley. Enjoy!