Steak and Shrimp with Lemon Asparagus & Rice Recipe

 

 

 

 

 

 

 

Ingredients:

For the Steak:

2 ribeye steaks (or your preferred cut)

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon butter

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

For the Shrimp:

8 large shrimp, peeled and deveined

2 tablespoons butter

1 clove garlic, minced

1 teaspoon lemon zest

Salt and pepper to taste

Fresh parsley, chopped for garnish

For the Lemon Asparagus:

1 bunch asparagus, trimmed

1 tablespoon olive oil

1 lemon (zest and juice)

Salt and pepper to taste

For the Rice:

1 cup rice (jasmine or basmati recommended)

2 cups chicken broth (or water)

1 tablespoon butter

Salt to taste

 

Instructions:

Cook the Rice:

In a saucepan, bring the chicken broth to a boil. Add the rice, a pinch of salt, and butter. Reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Asparagus:

Heat olive oil in a large skillet over medium heat. Add the asparagus and cook for about 5-7 minutes until tender, stirring occasionally. Season with salt, pepper, lemon zest, and a squeeze of fresh lemon juice. Set aside.

Cook the Steak:

Heat olive oil in a cast-iron skillet or grill pan over high heat. Season the steaks with salt, pepper, and chopped rosemary.

Sear the steaks for 4-5 minutes per side for medium-rare, or longer for your preferred doneness. Once done, remove the steaks from the pan and let them rest.

In the same pan, add 1 tablespoon of butter and minced garlic. Sauté for 30 seconds, then drizzle the garlic butter over the steaks.

Cook the Shrimp:

In the same skillet, add 2 tablespoons of butter over medium heat. Add the shrimp, and season with salt, pepper, and lemon zest. Cook for 2-3 minutes per side until pink and cooked through. Drizzle the shrimp with fresh lemon juice and garnish with parsley.

Assemble the Plate:

On each plate, place a serving of rice. T