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Surf & Turf Steak Plate

A delicious and satisfying meal combining juicy steak, succulent shrimp, and crispy oven-baked fries, perfect for a healthy lifestyle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Steak and Shrimp Ingredients
  • 2 pieces Ribeye or Sirloin Steaks Choose your preferred cut.
  • 1 tablespoon Olive Oil For rubbing on steak and frying fries.
  • 1 teaspoon Garlic Powder For flavoring steak and fries.
  • 1 teaspoon Paprika Adds smoky flavor.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.
  • 1 tablespoon Butter For sautéing shrimp.
  • 1 pound Shrimp A great source of protein.
  • 2 cloves Garlic Cloves Minced for sautéing shrimp.
  • 1 tablespoon Parsley Flakes For seasoning shrimp.
Fries Ingredients
  • 2 large Potatoes Cut into fry shapes.
  • 1 teaspoon Garlic Powder For flavoring fries.
  • 1 tablespoon Olive Oil For tossing fries.
  • to taste Salt For seasoning fries.
Garnishing Ingredients
  • 1 tablespoon Dried Parsley For garnishing the dish.

Method
 

Preparation of Steak
  1. Rub the steak with olive oil, paprika, garlic powder, salt, and black pepper.
  2. Grill the steak for about 4–5 minutes per side until desired doneness.
Cooking Shrimp
  1. Heat a skillet over medium-high heat, add butter, and sauté minced garlic until fragrant.
  2. Add shrimp, seasoning with salt, pepper, and parsley flakes. Cook until shrimp are pink and tender, about 3–4 minutes.
Preparing Fries
  1. Preheat the oven to 425°F (220°C).
  2. Cut the potatoes into fry shapes and toss them with olive oil, garlic powder, and salt.
  3. Spread out on a baking sheet and bake for 20–30 minutes, turning halfway through until crispy.
Assembly
  1. Arrange the grilled steak and sautéed shrimp on a plate, serve with crispy fries and garnish with dried parsley.

Notes

This dish is excellent for meal prep, can be modified with sweet potatoes, and leftovers can be stored for 3–4 days in an airtight container.