Grilled T-bone steak with garlic butter, shrimp and sautéed green beans
Ingredients
For the steak:
1 large T-bone steak (about 1–1.5 inches thick)
1–2 tbsp olive oil
Salt and black pepper (to taste)
1 tsp garlic powder
Optional: 1 tsp paprika
1 tablespoon of butter for serving.
Fresh parsley (chopped, for garnish).
For the garlic butter shrimp:
6–8 large prawns, peeled and deveined
1 tbsp butter
1 tsp minced garlic
Salt and pepper to taste.
½ tsp lemon juice
½ teaspoon of paprika or chilli flakes (optional).
For the green beans:
2 cups of fresh green beans
1 tablespoon of olive oil or butter
1 tsp minced garlic
Salt and pepper to taste.
Optional extras: a squeeze of lemon juice or a pinch of crushed red pepper.
For serving:
Lemon wedges
Instructions:
1. Prepare the steak.
Pat the steak dry and rub with olive oil.
Season generously with salt, pepper, garlic powder and paprika.
Preheat a grill pan or outdoor grill to a high heat.
Grill the steak for 4–5 minutes on each side for medium-rare, or until cooked to your liking.
Remove from the heat and immediately top with a small square of butter.
Leave to rest for 5 minutes before serving.
2. Make the garlic butter shrimp.
Heat the butter in a frying pan over a medium heat.
Add the garlic and cook for 20–30 seconds until fragrant.
Add the shrimp and season with salt, pepper and paprika/chilli flakes.
Cook for 2–3 minutes on each side until pink and slightly golden.
Add a splash of lemon juice, toss, then remove from the heat.
3. Cook the green beans.
Blanch the green beans in boiling water for 2–3 minutes, then strain.
Heat olive oil or butter in a skillet over a medium heat.
Add the garlic and cook until fragrant.
Add the green beans and season with salt and pepper. Sauté for 3–4 minutes.
Add lemon if desired.
4. Assemble the plate.
Place the grilled T-bone steak on a plate and top with fresh parsley.
Add a serving of green beans and garlic butter shrimp.
Serve with lemon wedges for an extra burst of freshness.
