Juicy Steak Feast with Shrimp and Buttery Corn

Instructions

step 1 Preheat your grill or grill pan to medium-high heat.
step 2 Rub the steak with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
step 3 Grill the steak for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest for 5–10 minutes.
step 4 Season the shrimp with Old Bay or Cajun seasoning.
step 5 In a skillet, melt 1 tablespoon butter and cook shrimp for 1–2 minutes per side until opaque and slightly charred.
step 6 Rub the potato with olive oil and bake at 400°F for 50–60 minutes or until tender. Slice open and top with cheese, sour cream, bacon bits, and parsley.
step 7 Boil the corn for 7–10 minutes until bright yellow and tender. Drain and brush with butter and a pinch of salt.
step 8 Plate the steak, shrimp, loaded baked potato, and corn. Garnish with lemon wedge and rosemary sprig. Serve with cocktail sauce and melted garlic butter on the side.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat steak and shrimp in a skillet over medium heat or in the oven at 300°F. Baked potatoes can be reheated in foil in the oven. Corn reheats well wrapped in foil in the oven or steamed in the microwave.