🥩 Garlic Herb Surf & Turf with Roasted Broccolini
Juicy medium-rare steak meets tender shrimp and scallops in a garlic butter bath — plated with roasted broccolini and garnished with rosemary and parsley. Restaurant quality at home!
📌 Ingredients:
For the Steak:
1 ribeye or NY strip steak (1–1.5 inch thick)
Salt & pepper (to taste)
1 tbsp olive oil
2 tbsp butter
2 garlic cloves (crushed)
2 sprigs rosemary or thyme
For the Shrimp & Scallops:
6–8 large shrimp (peeled, deveined)
4–6 sea scallops (patted dry)
2 tbsp butter
2 cloves garlic (minced)
1 tsp lemon juice
1 tbsp chopped parsley
Salt, pepper, and paprika to taste
For the Broccolini:
1 bunch broccolini (trimmed)
1 tbsp olive oil
Salt, pepper, and garlic powder
Lemon wedge (for serving)
🔥 Instructions:Step 1: Cook the Steak
Bring steak to room temp. Season generously with salt and pepper.
Heat olive oil in a hot skillet and sear steak 3–4 mins per side.
Add butter, garlic, and rosemary. Baste steak with butter for 1–2 mins.
Rest 5–10 minutes before slicing.
Step 2: Sear the Shrimp & Scallops
In a clean skillet, melt butter and add garlic.
Add scallops first, searing 2–3 mins per side until golden. Remove.
Add shrimp, season with salt, pepper, and paprika. Cook 2 mins per side.
Squeeze lemon juice and sprinkle parsley on top.
Step 3: Roast the Broccolini
Toss broccolini in olive oil, salt, pepper, and garlic powder.
Roast at 425°F (220°C) for 12–15 mins until tender and slightly charred.
🍽️ Plating:
Slice the steak and fan it on a plate. Add shrimp and scallops on the side. Place roasted broccolini alongside. Garnish with fresh rosemary and parsley 🌿
💡 Pro Tip: Want even more flavor? Drizzle the garlic butter from the seafood pan over the steak before serving. 🤤