Steak Skewers Recipe

Prepare and season steak

Pat steak cubes dry with paper towels. In a bowl toss the steak with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder until evenly coated.

Thread onto skewers

Thread steak cubes onto skewers, leaving a little space between pieces so heat circulates and they cook evenly. If using wooden skewers, make sure they were soaked for at least 30 minutes.

Cook the steak skewers

Heat a large heavy skillet or grill pan over medium-high heat until very hot (about 2–3 minutes). Add the skewers in a single layer and sear without moving for 2–3 minutes until a brown crust forms. Flip skewers and cook another 2–3 minutes for medium-rare (adjust 1–2 minutes more if you prefer medium). Transfer to a plate and tent loosely with foil to rest 5 minutes before serving.

Season shrimp

While the steak rests, pat shrimp dry and toss with 1 tablespoon neutral oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Sauté shrimp

In the same skillet used for the steak (add a touch more oil if pan is dry), reduce heat to medium-high. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and keep warm.

Make the sauce

Reduce heat to medium. In the skillet add 4 tablespoons unsalted butter and the minced garlic. Stir continuously until garlic is fragrant (about 30 seconds) and butter foams slightly. Off heat, stir in 2 tablespoons lemon juice, 1.5 tablespoons sriracha, 1 teaspoon honey and 1 teaspoon soy sauce. Return briefly to low heat and whisk to combine until slightly thickened. If the sauce seems too thick, add up to 1 tablespoon water to loosen. Taste and adjust heat or acidity by adding more sriracha or lemon to preference.

Finish shrimp in sauce

Add cooked shrimp back into the pan and toss in the sriracha-lemon butter for 30–45 seconds to coat and warm through. Remove shrimp and reserve sauce in pan for drizzling over steak skewers as well.

Cook garlic and spinach

Wipe out a separate large skillet, or use the same pan after wiping excess sauce, and heat 1 tablespoon olive oil or butter over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the 6 cups baby spinach in batches if necessary, stirring to wilt down. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and finish with 1/2 teaspoon lemon zest if using. Cook until just tender, about 2–3 minutes total. Remove from heat.

Plate a bed of sautéed spinach. Place 1–2 steak skewers on top. Arrange sautéed shrimp alongside or thread a few shrimp onto separate skewers and place them on the plate.

Drizzle sriracha-lemon butter sauce over the steak skewers and shrimp. Garnish with chopped parsley and serve with lemon wedges for squeezing. Serve immediately.