Surf and Turf Plate with Garlic Shrimp, Steak Bites and Rice

Instructions

Step 1. Rinse the rice under cold water until the water runs clear.

Step 2. In a saucepan, combine the rice, water, and salt. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes. Fluff with a fork and keep warm.

Step 3. Season the steak cubes with garlic powder, paprika, salt, and black pepper.

Step 4. Heat olive oil in a skillet over medium-high heat. Sear the steak cubes for 2–3 minutes per side until browned. Add butter during the final minute and toss to coat. Remove and set aside.

Step 5. In the same skillet, melt the butter for the mushrooms. Add garlic and mushrooms and cook for 5–6 minutes until golden. Set aside.

Step 6. Heat olive oil in another skillet over medium-high heat.

Step 7. Add the broccoli, zucchini, and carrots. Season with salt and black pepper and sauté for 5–7 minutes until tender-crisp.

Step 8. For the shrimp, heat olive oil and butter in a skillet over medium heat.

Step 9. Add the garlic and cook for 30 seconds until fragrant.

Step 10. Add the shrimp, paprika, salt, and black pepper. Cook for 2–3 minutes per side until pink and opaque.

Step 11. Stir in the lemon juice and remove from the heat.

Step 12. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic, and salt until smooth.

Step 13. Arrange a mound of rice on each serving plate.

Step 14. Add the steak bites, garlic shrimp, sautéed vegetables, and garlic butter mushrooms around the rice.

Step 15. Serve with the creamy garlic sauce on the side.

Step 16. Garnish with fresh parsley if desired and serve immediately.

Storage and Reheating Tips

Store the steak, shrimp, rice, vegetables, mushrooms, and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak, rice, and vegetables in a skillet or microwave until warmed through.

Reheat shrimp gently to avoid overcooking and becoming rubbery.

Keep the creamy garlic sauce refrigerated and serve cold.

For best quality, consume seafood leftovers within 2 days.