Instructions:
step 1 Boil diced red potatoes in salted water for 12–15 minutes or until fork tender. Drain and mash with butter, milk, garlic, salt, and pepper. Set aside.
step 2 Preheat grill or skillet over medium-high heat. Season steaks with salt and pepper, rub with olive oil.
step 3 Sear steaks for 3–4 minutes per side (for medium-rare) or until desired doneness. Rest for 5 minutes, then top with garlic herb butter.
step 4 Toss shrimp with oil or butter, paprika, garlic powder, salt, and pepper. Cook in a skillet or grill for 2–3 minutes per side until opaque and pink.
step 5 Drizzle asparagus with olive oil, season with salt and pepper, and grill or roast for 6–8 minutes until tender-crisp.
step 6 Arrange everything on a serving tray or plate. Add an extra pat of garlic butter to the mashed potatoes and garnish with parsley.
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 or oven to avoid overcooking. Microwave mashed potatoes with a splash of milk to rehydrate. Asparagus can be reheated quickly in a skillet or microwave.
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