Surf and Turf Feast with Shrimp, Steak & Savory Sides

Instructions

step 1 Bring a pot of salted water to a boil and cook the cubed potatoes until tender, about 15 minutes.
/n step 2 Drain the potatoes and mash them with milk, butter, cheddar cheese, sour cream, and crumbled bacon until creamy.
/n step 3 Heat olive oil in a skillet over medium heat and sauté the sliced bell peppers and onions with salt and pepper until softened and slightly caramelized.
/n step 4 Season the steaks with salt, black pepper, paprika, garlic powder, and onion powder.
/n step 5 Heat a heavy skillet over medium high heat with olive oil and sear the steaks for about 3–4 minutes per side or until desired doneness.
/n step 6 Remove the steaks and let them rest for several minutes before slicing.
/n step 7 In the same skillet melt butter and add minced garlic, cooking briefly until fragrant.
/n step 8 Add the shrimp to the skillet and season with smoked paprika, salt, and pepper.
/n step 9 Cook the shrimp for 1–2 minutes per side until pink and lightly golden, then sprinkle with chopped parsley.
/n step 10 Serve the sliced steak with garlic butter shrimp, creamy loaded mashed potatoes, and sautéed peppers and onions.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat steak and shrimp gently in a skillet over low heat to avoid overcooking. Mashed potatoes can be reheated with a splash of milk to restore their creamy texture, and the vegetables can be quickly warmed in a skillet or microwave.