Surf & Turf Steak with Garlic Herb Butter & Grilled Shrimp
Ingredients:
1 steak (ribeye or sirloin, 350–450 g)
1 ribeye or sirloin steak (350–450 g)
1 tbsp olive oil
Salt and black pepper (to taste)
1 tsp paprika
1 tsp garlic powder
1 tbsp butter for searing
For the garlic herb butter:
4 tbsp softened butter
1 tsp minced garlic
1 tablespoon of chopped parsley
½ tsp lemon zest
Add a pinch of salt and pepper.
For the grilled shrimp:
8–10 large prawns, peeled and deveined
1 tbsp olive oil
½ tsp paprika
½ teaspoon of garlic powder
½ tsp lemon juice
Salt and pepper
For the broccoli:
1 cup of broccoli florets
Salt
1 tablespoon of butter or olive oil
Instructions:
1. Make the garlic herb butter.
In a small bowl, mix together:
Butter
Garlic
parsley
lemon zest.
Salt and pepper.
Roll into a small log using cling film and place in the fridge to set.
2. Prepare the steak.
Remove the steak from the fridge 20 minutes before cooking.
Pat dry and season well with salt, pepper, garlic powder and paprika.
Heat a cast-iron skillet over a high heat.
Add 1 tablespoon of olive oil.
Sear the steak:
For medium rare, cook for 3–4 minutes per side.
Medium: 4–5 minutes per side.
Add 1 tablespoon of butter to the pan and baste the steak with it.
Remove the steak from the pan and leave to rest for 5–7 minutes.
3. Cook the shrimp.
In a bowl, toss the shrimp with olive oil, paprika, garlic powder, lemon juice, salt and pepper.
In the same skillet, cook the shrimp for two minutes on each side until pink and slightly charred.
4. Cook the broccoli.
Steam or boil the broccoli for 3–4 minutes until tender.
Toss with a little butter or olive oil and salt.
5. Assemble the surf and turf.
Place the steak on a plate.
Top with a thick slice of garlic and herb butter, which will melt beautifully.
Add the grilled shrimp on top.
Serve with broccoli on the side.
Optional extras:
Drizzle lemon butter over the prawns.
Serve with mashed potatoes, fries or rice.
Sprinkle with freshly cracked black pepper before serving.
