Surf and Turf: Steak with Shrimp Sauce, Rice, and Green Beans

 

Ingredients:

For the Steak:

2 bone-in ribeye or sirloin steaks
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
For the Shrimp Sauce:

8 large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1/2 cup chicken or vegetable broth
1/4 cup heavy cream (optional, for richness)
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh parsley, chopped
For the Rice:

1 cup long-grain white rice
2 cups water
1 tablespoon butter or olive oil
Pinch of salt
For the Green Beans:

2 cups green beans, trimmed
1 tablespoon olive oil
1 garlic clove, minced
Salt and black pepper to taste

Instructions:

1️⃣ Cook the rice:

In a medium saucepan, bring water to a boil with a pinch of salt and butter. Add rice, reduce heat to low, cover, and cook for 15–20 minutes until tender. Fluff with a fork and keep warm.
2️⃣ Sear the steak:

Rub the steaks with olive oil, salt, pepper, and paprika. Heat a grill pan or skillet over medium-high heat. Sear the steaks for 4–5 minutes per side for medium-rare (adjust time for desired doneness). Let rest for 5 minutes.
3️⃣ Make the shrimp sauce:

In the same skillet, heat olive oil and butter over medium heat. Add diced peppers, onion, and garlic, and sauté until softened (3–4 minutes).
Add the shrimp and cook for 2 minutes per side until pink. Pour in broth and simmer for 3 minutes. Stir in heavy cream (if using), cayenne pepper (optional), and parsley. Simmer until slightly thickened.
4️⃣ Prepare the green beans:

Heat olive oil in a skillet over medium heat. Add green beans and minced garlic. Sauté for 5–7 minutes, stirring occasionally, until tender-crisp. Season with sal