Instructions
Step 1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes until fork-tender.
Step 2. Preheat the oven to 425°F (220°C).
Step 3. Toss the asparagus with olive oil, salt, and pepper and spread on a baking sheet.
Step 4. Roast the asparagus for 12–15 minutes until tender and lightly charred.
Step 5. Drain the potatoes and return them to the pot.
Step 6. Add butter, sour cream, milk, salt, and pepper. Mash until smooth and creamy.
Step 7. Fold in the bacon, red onion, and chives. Cover and keep warm.
Step 8. Pat the steaks dry and rub with olive oil, salt, pepper, and garlic powder.
Step 9. Heat a large cast-iron skillet over medium-high heat.
Step 10. Cook the steaks for 4–5 minutes per side for medium-rare, or to your desired doneness.
Step 11. Add 1 tablespoon butter during the final minute and spoon the melted butter over the steaks.
Step 12. Remove the steaks and let them rest for 5–10 minutes.
Step 13. In the same skillet, melt 2 tablespoons butter over medium heat.
Step 14. Add garlic and cook for 30 seconds until fragrant.
Step 15. Add the shrimp, paprika, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque.
Step 16. Stir in lemon juice and remove from heat.
Step 17. Plate the steaks alongside the loaded mashed potatoes and roasted asparagus.
Step 18. Top with the garlic shrimp and serve immediately.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Reheat steak gently in a covered skillet over low heat to prevent drying out.
Warm the mashed potatoes with a splash of milk to restore creaminess.
Reheat shrimp briefly to avoid overcooking.
Asparagus can be reheated in the oven at 350°F (175°C) for 5–7 minutes.
Do not freeze the mashed potatoes, as the texture may become grainy after thawing.
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