Grilled Steak with Shrimp, Baked Potato, and Roasted Potatoes

 

 

 

Ingredients:

For the Steak:

1 boneless rib-eye steak (about 1 inch thick)
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp unsalted butter
1 garlic clove, crushed
Fresh herbs (rosemary or thyme) for garnish
For the Shrimp:

6-8 large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
Salt and pepper, to taste
1 garlic clove, minced
Fresh lemon wedges, for serving
For the Baked Potatoes:

2 medium russet potatoes
Olive oil
Salt, to taste
For the Roasted Potatoes:

4 small baby potatoes, halved
1 tbsp olive oil
Salt and pepper, to taste
Fresh herbs (like rosemary or thyme)

Instructions:

Prepare the Potatoes:

Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean, then poke a few holes in them with a fork. Rub with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
For the roasted potatoes, toss the halved baby potatoes in olive oil, salt, pepper, and fresh herbs. Spread them in a single layer on a baking sheet. Roast in the same oven for 30-40 minutes, turning halfway through, until golden and crispy.
Cook the Steak:

Preheat a grill or grill pan over medium-high heat. Brush the steak with olive oil and season both sides with salt and pepper.
Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust to your desired doneness. In the last minute of cooking, add the butter, crushed garlic, and fresh herbs on top of the steak to melt and infuse flavor.
Remove from heat and let the steak rest for 5 minutes before serving.
Grill the Shrimp:

While the steak is resting, heat a grill pan or skillet over medium heat. Toss the shrimp in olive oil, paprika, salt, pepper, and minced garlic.
Grill the shrimp for 2-3 minutes per side, until they are opaque and cooked through.
Assemble the Plate:

Place the steak in the center of the plate. Top with the melting butter and any fresh herbs you used while cooking.
Add the baked potato to one side, garnishing with a sprinkle of fresh herbs.
Scatter the roasted potatoes and grilled shrimp around the plate, and serve with fresh lemon wedges on the side.
Serve and Enjoy:

Garnish everything with a final sprinkle of fresh herbs like parsley or cilantro for an added pop of color and aroma. Serve hot, and enjoy your hearty, delicious meal!