Steak and Shrimp with Mashed Potatoes and Grilled Corn
Ingredients:
2 boneless ribeye or sirloin steaks
8 large shrimp, peeled and deveined
1 tablespoon olive oil (for steak)
1 tablespoon butter (for shrimp)
1/4 cup heavy cream
2 cloves garlic, minced
1 teaspoon lemon juice
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper to taste
For Mashed Potatoes:
4 medium potatoes, peeled and cubed
1/4 cup butter
1/4 cup milk
Salt and pepper to taste
For Grilled Corn:
2 ears of corn, husked
1 tablespoon butter
Salt and pepper to taste
For Broccoli Mix:
2 cups broccoli florets
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Prepare the Steak: Season the steaks with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side, or until they reach your desired level of doneness. Let the steaks rest.
Cook the Shrimp: In the same skillet, melt the butter over medium heat. Add garlic and cook for 1 minute. Add the shrimp and cook for 2-3 minutes until pink and tender. Stir in heavy cream, lemon juice, and salt and pepper to taste. Let it simmer for 2 minutes until the sauce thickens slightly.
Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside.
Grill the Corn: Brush the corn with melted butter and season with salt and pepper. Grill on medium-high heat for 10-12 minutes, turning occasionally, until charred and tender.
Cook the Broccoli: Heat olive oil in a pan over medium heat. Add the broccoli florets and sauté for 5-7 minutes until tender. Season with salt and pepper.
Serve: In a takeout container or plate, arrange the steak slices with shrimp and creamy sauce on one side. Add a portion of mashed potatoes, grilled corn, and broccoli. Garnish with chopped parsley and serve.