Surf & Turf Stack with Grilled Shrimp, Seared Steak, Mashed Potatoes & Sautéed Spinach
Ingredients:
For the Steak & Shrimp:
2 filet mignon or sirloin steaks
1 lb large shrimp, peeled and deveined
1 tbsp olive oil (for each)
Salt and freshly ground black pepper
2 tbsp butter
2 cloves garlic, smashed
Optional: fresh thyme or rosemary sprigs
1/2 tsp smoked paprika (for shrimp)
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
4 tbsp butter
1/2 cup heavy cream or milk
Salt and pepper to taste
For the Sautéed Spinach:
4 cups fresh spinach
1 tbsp olive oil or butter
1 clove garlic, minced
Pinch of salt
For the Sauce:
2 tbsp pan drippings (or butter)
1/4 cup beef broth
1/4 cup heavy cream
Salt, pepper, and a touch of Dijon mustard (optional)
Fresh chopped parsley (for garnish)
Instructions:
Make the Mashed Potatoes:
Boil potatoes until fork-tender. Drain, mash with butter and cream. Season to taste. Keep warm.
Sauté the Spinach:
In a skillet, heat olive oil or butter. Add garlic, then spinach. Cook until wilted (2–3 minutes). Season lightly.
Cook the Steaks:
Season steaks with salt and pepper. Sear in olive oil over medium-high heat 3–4 minutes per side (for medium). Add butter and garlic, baste, and rest for 5 minutes.
Grill or Sear the Shrimp:
Toss shrimp with olive oil, paprika, salt, and pepper. Grill or sauté for 2–3 minutes per side until golden and cooked through.
Make the Pan Sauce:
In the steak pan, add beef broth and scrape up the bits. Stir in cream and mustard (if using), simmer until slightly thickened. Adjust seasoning.
Assemble the Dish:
Spoon mashed potatoes onto the plate, add sautéed spinach to one side. Stack steak on top, then layer grilled shrimp. Drizzle sauce generously and garnish with fresh herbs.
Let me know if you want to add crispy shallots or a red wine reduction instead of the cream sauce!