steak and shrimp
This delightful surf and turf recipe combines juicy steak and succulent shrimp for a perfect meal that is sure to impress. Ideal for special occasions or a fancy dinner at home.
Equipment
- 1 Grill or grill pan
- 1 Large skillet
- 1 Tongs
- 1 Instant-read meat thermometer
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 4 pieces ribeye steaks 1 inch thick, about 8 ounces each.
- 1 pound large shrimp Peeled and deveined.
- 4 tablespoons olive oil
- 4 cloves garlic Minced.
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley Chopped, for garnish.
- as needed pieces lemon wedges For serving.
Instructions
- Preheat the grill or grill pan over medium-high heat.
- In a small bowl, mix 2 tablespoons of olive oil, minced garlic, paprika, salt, and black pepper to create a marinade.
- Brush the marinade onto both sides of the ribeye steaks and set aside to marinate for about 10 minutes.
- While the steaks are marinating, toss the shrimp with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper in a bowl.
- Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
- During the last few minutes of steak cooking, add the shrimp to the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.
- Remove the steaks and shrimp from the grill and let the steaks rest for about 5 minutes before slicing.
- Slice the steaks against the grain and serve with grilled shrimp on the side. Garnish with fresh parsley and serve with lemon wedges for added freshness.
Notes
Make sure to not overcrowd the grill. If necessary, grill the steaks and shrimp in batches.
Feel free to add your favorite steak seasoning or additional spices to elevate the flavor.
Serve with a side of mashed potatoes, grilled vegetables, or a fresh salad for a complete meal.