Instructions
Step 1: Start your mashed potatoes by boiling cubed potatoes in salted water for 12-15 minutes until tender. Drain and mash with butter and warm cream until creamy. Season with salt and set aside.
Step 2: Pat your steaks dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.
Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, sear steaks for 4-5 minutes per side for medium-rare. Remove and set aside on a warm plate.
Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 5: Add shrimp to the garlic butter and cook for 2-3 minutes per side until pink and cooked through. Season with red pepper flakes if desired and finish with fresh parsley and lemon juice.
Step 6: Plate mashed potatoes as your base, top with sliced steak, then arrange garlic butter shrimp on top. Drizzle with any pan sauce remaining.
Storage and Reheating Tips
Store leftover steak and shrimp separately from the mashed potatoes in airtight containers in the refrigerator for up to 3 days. The potatoes keep best when stored on their own.
Reheat mashed potatoes gently in a saucepan with a splash of cream over low heat, stirring frequently. Warm steak and shrimp in a skillet over medium heat just until heated through, taking care not to overcook the shrimp.
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