Steak & Shrimp Dinner Plate

Instructions

Step 1: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, cream, salt, and pepper until smooth.

Step 2: Pat steaks dry and season generously with salt and pepper on both sides. Heat a cast-iron skillet over medium-high heat until very hot.

Step 3: Sear steaks for 4-5 minutes per side for medium-rare, basting with 1 tablespoon butter. Transfer to a plate to rest.

Step 4: In the same skillet, heat 2 tablespoons butter and sauté shrimp for 2-3 minutes per side until pink. Add minced garlic and cook for 30 seconds. Season with salt and pepper.

Step 5: Toss asparagus with olive oil, salt, and pepper. Roast in a 400°F oven for 12-15 minutes until charred and tender.

Step 6: Warm dinner rolls in the oven during the last 2 minutes of cooking. Arrange all components on a plate and serve immediately.

Storage and Reheating Tips

Store leftover steak and shrimp separately in airtight containers for up to 3 days. Keep mashed potatoes and asparagus in their own containers to prevent moisture transfer.

Reheat steak gently in a 300°F oven until warmed through, about 10 minutes. Shrimp reheats best in a skillet over low heat with a splash of butter to restore moisture.

Mashed potatoes can be warmed in the microwave, stirring frequently and adding a splash of cream if needed. Asparagus is best enjoyed fresh but can be reheated quickly in a hot skillet.