Steak And Shrimp Recipe

Bring steak to room temperature

Remove the 9-ounce top sirloin from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Season steak

Generously season both sides of the steak with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 4–5 minutes). If using a grill, preheat to high heat (about 500°F / 260°C).

Sear and cook

Add 1 tbs olive oil to the skillet and swirl to coat. Add the steak and sear, without moving, for 3–4 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, 1 minced garlic clove and 1 sprig thyme/rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak for another 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time 1–2 minutes more per side for medium.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–8 minutes so juices redistribute before slicing.

Prepare shrimp marinade

In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp paprika, 1/4 tsp smoked paprika (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir to combine.

Marinate shrimp

Add 6 jumbo shrimp to the bowl and toss to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid texture changes).

Grill or sear shrimp

While the steak is resting, heat a grill pan or skillet over medium-high heat and brush with a little oil. Add the shrimp in a single layer and cook 1.5–2 minutes per side until opaque and slightly charred at the edges. Do not overcook.

Finish shrimp

Remove shrimp from heat and squeeze a little lemon over them. Sprinkle with a pinch of chopped parsley.

Slice the rested steak against the grain into 1/4–1/2-inch thick slices. Arrange the sliced steak on a plate and place the grilled shrimp alongside or on top as desired.

Garnish with chopped fresh parsley and serve with lemon wedges for squeezing.