Steak + Shrimp Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Season

Rub olive oil over both sides of the steak. Season generously with kosher salt, black pepper and garlic powder, pressing seasoning into the meat.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a small drizzle of oil and let it shimmer.

Sear and cook

Place the steak in the hot pan and sear without moving for 3–4 minutes until a brown crust forms. Flip and add the butter and optional herb. Baste the steak with the melted butter and pan juices while cooking another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–7 minutes before slicing to allow juices to redistribute.

Prepare shrimp

If using wooden skewers, soak them in water 15–30 minutes. Pat shrimp dry. In a bowl combine 1 tbsp olive oil, minced garlic, smoked paprika, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss shrimp to coat.

Skewer and preheat grill or pan

Thread 4 shrimp per skewer (or cook individually). Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

Grill with BBQ sauce

Place shrimp on the grill and cook 1.5–2 minutes per side until opaque and just cooked through. During the last 30–45 seconds brush both sides with BBQ sauce so it caramelizes but doesn’t burn.

Finish

Remove shrimp from heat and let rest 1 minute. If desired, brush once more with a small amount of sauce before serving.

Cook broccoli

Bring a pot of salted water to a boil and add the broccoli. Blanch for 2–3 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop cooking (optional) or proceed to sauté.

Sauté (optional)

Heat 1 tsp olive oil in a skillet over medium heat. Add drained broccoli, season with 1/4 tsp salt and 1/8 tsp black pepper, and sauté 2–3 minutes until heated through and edges are slightly browned. Finish with a squeeze of lemon if using.

Slice the rested steak against the grain into 1/4-inch slices. Plate the steak, arrange the grilled BBQ shrimp alongside, and add the broccoli on the side. Spoon any reserved pan juices over the steak. Serve immediately.