Instructions
Step 1: Boil the cubed potatoes in salted water for 12-15 minutes until fork-tender, then drain and set aside.
Step 2: While potatoes cook, season your steaks generously with salt and black pepper on both sides.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steaks 4-5 minutes per side for medium-rare, then remove and rest on a plate.
Step 4: In the same skillet, add 1 tbsp olive oil and sauté the sliced green bell pepper and onion for 3-4 minutes until softened. Season the shrimp with Cajun seasoning and smoked paprika, then add to the pan.
Step 5: Cook shrimp 2-3 minutes per side until pink and cooked through. Remove and set aside.
Step 6: Mash the cooked potatoes with 3 tbsp butter, minced garlic, milk or cream, and remaining salt and pepper until creamy. Fold in the chopped parsley.
Step 7: Arrange creamy potatoes, Cajun shrimp with peppers and onions, and rested steak on a plate. Garnish with fresh parsley and red pepper flakes if desired.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Keep the steak, shrimp, and potatoes apart to maintain their individual textures.
Reheat the steak gently in a low oven at 300°F for about 10 minutes to avoid overcooking. Warm the creamy potatoes on the stovetop over low heat, stirring occasionally and adding a splash of milk if needed.
The shrimp can be warmed quickly in a skillet over medium heat for just 1-2 minutes. For the best results, enjoy this meal fresh on the day you make it.
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