Instructions
Step 1: Preheat your oven to 400 degrees F. Toss the baby potatoes with 1/2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and crispy.
Step 2: While potatoes roast, season your steak cubes generously with salt, pepper, and paprika. Heat a cast iron skillet over high heat and sear the steak for 2 to 3 minutes per side until a crust forms. Set aside on a plate.
Step 3: In the same skillet, add 1 tbsp butter and sear the shrimp for about 2 minutes per side until they turn pink. Remove and set aside with the steak.
Step 4: Reduce heat to medium and add the remaining 2 tbsp butter and minced garlic to the skillet. Let the garlic bloom for 30 seconds until fragrant, stirring constantly.
Step 5: Return the steak and shrimp to the skillet and toss gently in the garlic butter sauce. Cook for 1 to 2 minutes to coat everything evenly.
Step 6: Blanch or steam the green beans for 4 to 5 minutes until tender-crisp. Toss with a pinch of salt and pepper.
Step 7: Arrange the steak, shrimp, potatoes, and green beans on a plate. Drizzle with the garlic butter sauce from the pan and garnish with fresh parsley. Add a squeeze of lemon if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the proteins and vegetables separate if possible to prevent them from absorbing too much moisture.
Reheat gently in a skillet over medium heat with a splash of butter to restore the sauce. Avoid the microwave, as it can make the steak tough and the shrimp rubbery.
This Garlic Butter Steak & Shrimp plate is best enjoyed fresh, but leftovers make an excellent next-day lunch when warmed properly.
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