Instructions
Step 1. Place the cubed potatoes in a large pot and cover with cold water.
Step 2. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 3. Drain the potatoes and return them to the pot.
Step 4. Add the butter, heavy cream, salt, and black pepper. Mash until smooth and creamy. Keep warm.
Step 5. Pat the steaks dry and season both sides with salt, black pepper, and garlic powder.
Step 6. Heat olive oil in a cast-iron skillet over high heat.
Step 7. Sear the steaks for 3–4 minutes per side for medium-rare, or cook to your preferred doneness.
Step 8. Add the butter, smashed garlic, and rosemary to the skillet. Baste the steaks with the melted butter for 1 minute.
Step 9. Remove the steaks from the skillet and allow them to rest for 5–10 minutes.
Step 10. In the same skillet, heat olive oil and butter over medium-high heat.
Step 11. Add the sliced bell pepper and cook for 2–3 minutes until slightly tender.
Step 12. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 13. Add the shrimp, paprika, salt, and black pepper.
Step 14. Cook the shrimp for 1–2 minutes per side until pink and opaque.
Step 15. Stir in the lemon juice and parsley, then remove from heat.
Step 16. Spoon the mashed potatoes onto serving plates and sprinkle lightly with paprika.
Step 17. Place a steak beside the potatoes and top with any resting juices.
Step 18. Add the garlic shrimp and peppers alongside the steak.
Step 19. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover steak, shrimp, and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
Reheat steak gently in a skillet over low heat to prevent overcooking.
Warm shrimp briefly in a skillet or microwave just until heated through.
Reheat mashed potatoes with a splash of milk or cream to restore their creamy texture.
Avoid freezing cooked shrimp, as it may become rubbery after thawing.
Continue on the next page