Steak House Mixed Grill Recipe

Remove steak, chicken, and prawns from refrigerator 20–30 minutes before cooking to come closer to room temperature; pat dry all proteins with paper towel.

Preheat a large cast-iron skillet or grill pan over medium-high heat and preheat oven to 375°F (190°C) if you prefer finishing steak in the oven.

Season

Brush the steak with 1 tbs olive oil on both sides. Sprinkle 2 tsp kosher salt and 0.5–1 tsp freshly ground black pepper evenly on both sides, pressing lightly so it adheres.

Sear

When the skillet is smoking hot, place the steak in the pan. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip and Finish

Flip the steak and sear the other side 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, sear 3.5–4 minutes per side or transfer to the 375°F oven for 4–6 minutes depending on thickness. Remove steak to a cutting board and rest 5–7 minutes before slicing against the grain into 1/4-inch slices.

Season

Rub the chicken breast with 1 tsp olive oil, then season evenly with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder.

Cook

In the same skillet (add a little oil if pan is dry), reduce heat to medium. Cook the chicken 4–5 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. For thicker breasts, cover and finish in the 375°F oven for 6–8 minutes. Let rest 3–4 minutes, then slice thinly or leave whole.

Marinate briefly

Toss prawns with 1 tsp olive oil, 1 tsp lemon juice, 1 tsp minced garlic, 0.25 tsp smoked paprika and 0.5 tsp kosher salt. Let sit 5 minutes — do not over-marinate or acid will begin to cook them.

Cook

Using the hot skillet after the meats (add a quick 0.5 tsp oil if needed), cook prawns 1.5–2 minutes per side until opaque and just firm. Remove immediately to avoid toughness.

Prepare

Toss asparagus and zucchini with 1 tbs olive oil, 0.5 tsp kosher salt, 0.25 tsp black pepper and 0.5 tsp lemon zest.

Roast or Sear

Option A (roast): Spread on a rimmed baking sheet and roast in 375°F (190°C) oven 10–12 minutes until tender-crisp and lightly browned. Option B (pan-sear): In the hot skillet, cook vegetables 4–6 minutes, turning occasionally, until charred in spots and tender-crisp.

Arrange sliced steak, chicken, and prawns on a large platter or individual plates alongside the roasted/seared vegetables.

Sprinkle chopped parsley over everything, add lemon wedges to the side and, if desired, a light dusting of chili flakes. Squeeze lemon over prawns and vegetables just before eating.

Serve hot. Leftovers store tightly covered in the refrigerator up to 2 days; reheat gently to avoid overcooking proteins.