Garlic Butter Steak Bites & Shrimp with Baby Potatoes and Green Beans

Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the halved baby potatoes and sauté for 8-10 minutes until golden and fork-tender. Season with 1/2 tsp salt and 1/2 tsp black pepper, then set aside on a plate.

Step 2: In the same skillet, add the trimmed green beans with a splash of water and cook covered for 5-6 minutes until tender-crisp. Season lightly and transfer to the plate with potatoes.

Step 3: Add 1.5 tbsp olive oil to the skillet and increase heat to high. Pat the steak bites dry and cook for 3-4 minutes until browned on all sides. Season with 1/2 tsp salt and 1/2 tsp black pepper. Remove to a plate.

Step 4: Add the remaining 1.5 tbsp olive oil to the skillet. Add the shrimp and cook for 2-3 minutes per side until pink. Season with 1/2 tsp salt, 1/2 tsp black pepper, and the smoked paprika. Push everything to the sides of the skillet.

Step 5: Add 4 tbsp butter and minced garlic to the center of the skillet. Let it melt and toast for 30 seconds until fragrant. Add red pepper flakes if using, then add the steak bites back to the skillet and toss everything together.

Step 6: Finish with fresh parsley and lemon juice. Serve the steak and shrimp with the potatoes and green beans on the side, drizzling with the garlic butter sauce.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the steak and shrimp separate from the vegetables if possible to maintain the best texture.

Reheat gently in a skillet over medium heat with a bit of butter to restore the sauce and keep everything moist. The shrimp and steak are best when not overheated, so warm just until heated through.

This dish doesn’t freeze well due to the delicate nature of the shrimp, so it’s best enjoyed fresh or within a few days of cooking.