Steak And Grilled Shrimp Your Way Recipe

Bring steak to room temperature

Remove the 6 oz filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Prepare shrimp

If using wooden skewers, soak them in warm water for 15–20 minutes. Thread 6 peeled and deveined shrimp onto a skewer, leaving a little space between each shrimp for even cooking. If using a marinade or glaze from the 'Your Way' options, reserve enough for shrimp and a small amount for finishing.

Choose Your Way option

Decide which of the listed options to use for both the steak and shrimp. For marinades (lemon-garlic, teriyaki) marinate shrimp 15–30 minutes and brush the steak lightly; for rubs (blackened seasoning) apply directly to both proteins; for chimichurri or garlic-butter, plan to finish steak and brush shrimp after grilling.

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice and 1.5 cups water in a small saucepan with a pinch of salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork.

While rice cooks, prepare the vegetable of the day. Trim or cut as needed. Heat 1 tbs butter or oil in a skillet over medium-high heat. Add the vegetables with a pinch of salt and 1/4 tsp black pepper. Sauté 4–6 minutes for tender-crisp vegetables (asparagus tips, green beans, broccoli florets) or until desired doneness. Keep warm.

Heat a heavy skillet (cast iron preferred) or grill to high heat. Add 1–2 tbs neutral oil and heat until shimmering but not smoking. Place the seasoned 6 oz filet mignon in the pan and sear without moving 2.5–3 minutes to form a crust.

Flip the steak and add 1 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter (and any chosen finishing sauce like a little chimichurri or garlic-butter) over the steak while cooking another 2.5–3 minutes for medium-rare (internal temp about 125–130°F / 52–54°C). Adjust time +/- 1 minute for rarer or more done. Remove steak to a warm plate and tent loosely with foil for 5 minutes to rest.

While the steak finishes resting, grill or pan-sear the shrimp skewer over medium-high heat. If using a grill, oil the grates lightly. Place skewer on grill or in a hot skillet and cook 1.5–2 minutes per side, brushing with your chosen sauce or glaze during the last minute. Shrimp are done when opaque and just pink with slightly firm texture—avoid overcooking.

If using blackened seasoning as the 'Your Way' choice, coat the shrimp lightly before cooking and do not add extra butter or glaze. If using garlic-butter or chimichurri, brush on immediately after cooking so flavors stay bright.

Slice the rested filet on a slight bias if desired. Place 3/4 cup (approx.) of jasmine rice on each plate, top with sliced steak, and lay the grilled shrimp skewer alongside or on top of the steak.

Add 1 cup of the vegetable of the day to each plate. Spoon a little finishing sauce (reserved chimichurri, garlic-butter, or teriyaki glaze) over the steak and shrimp as appropriate. Serve with a lemon wedge to squeeze over the shrimp.

Garnish with a small drizzle of extra virgin olive oil or a pat of butter on the rice if desired, and serve immediately.