Land & Sea Recipe

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, rosemary, garlic powder, 3/4 tsp kosher salt, 1/2 tsp black pepper, and lemon zest on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, flipping once halfway, until golden and tender. Keep warm.

Bring steak to room temperature & season

Remove steaks from fridge 30 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs olive oil and swirl. Add steaks and sear undisturbed 2–3 minutes until deeply browned. Flip and add 2 tbs butter, 2 thyme sprigs, and 2 crushed garlic cloves. Tilt pan and spoon melted butter over steaks (baste) for 2–4 more minutes for medium-rare (internal ~130–135°F / 54–57°C). Adjust time for desired doneness.

Rest steaks

Transfer steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes. Optionally top each with 1 tbs room-temperature butter to melt as they rest.

Season shrimp

Pat shrimp dry with paper towels. Toss with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika.

Cook shrimp

While steaks rest (or in a separate skillet), heat 1 tbs olive oil and 2 tbs butter over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not burn). Add shrimp in a single layer and cook 1–2 minutes per side until opaque and pink. Squeeze 1 tbs lemon juice over shrimp and sprinkle 2 tbs chopped parsley. Remove from heat.

Wilt spinach

In the same skillet used for shrimp (wipe quickly if needed), heat 1 tsp olive oil over medium heat. Add sliced garlic and cook 20 seconds until fragrant. Add baby spinach, sprinkle 1/4 tsp kosher salt, and toss until just wilted, about 1–2 minutes. Finish with 1 tsp lemon juice and remove from heat.

Slice steaks against the grain into 1/4-inch slices. Arrange potatoes, a portion of wilted spinach, and shrimp alongside the steak slices. Spoon any pan juices from the steak over the meat. Garnish with chopped parsley and serve with lemon wedges.