Ingredients:
For the Steak:
2 rib-eye or sirloin steaks 🥩
2 tbsp olive oil 🫒
1 tsp garlic powder 🧄
1 tsp onion powder 🧅
1 tsp smoked paprika 🌶️
Salt and pepper to taste 🧂
1 tbsp butter 🧈 (for basting)
For the Shrimp:
8 large shrimp, peeled and deveined 🍤
1 tbsp olive oil 🫒
1/2 tsp garlic powder 🧄
1/2 tsp paprika 🌶️
Salt and pepper to taste 🧂
1 tbsp butter 🧈
For the Mashed Potatoes:
4 large potatoes (peeled and cubed) 🥔
1/2 cup milk 🥛
1/4 cup butter 🧈
Salt and pepper to taste 🧂
1/4 cup sour cream (optional) 🍦
For the Sautéed Vegetables:
1 cup green beans 🥒
1/2 cup carrots (sliced) 🥕
1 tbsp olive oil 🫒
1/2 tsp garlic powder 🧄
Salt and pepper to taste 🧂
Instructions:
Prepare the Steak:
Preheat your grill or a skillet to medium-high heat. Season the steaks with olive oil, garlic powder, onion powder, paprika, salt, and pepper 🧂.
Grill the steaks for about 4-5 minutes per side for medium-rare or until your desired doneness is reached 🥩.
During the last minute of cooking, add butter to the skillet or grill to baste the steak for extra flavor 🧈.
Cook the Shrimp:
Heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper 🧂.
Sauté the shrimp in the skillet for 2-3 minutes per side until pink and opaque 🍤. Add butter in the last minute to coat the shrimp in a rich sauce 🧈.
Make the Mashed Potatoes:
Boil the potatoes in salted water for 15-20 minutes, or until fork-tender 🥔. Drain and return to the pot.
Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy, adding sour cream for extra richness, if desired 🍦.
Sauté the Vegetables:
Heat olive oil in a skillet over medium heat. Add the green beans and carrots, season with garlic powder, salt, and pepper 🧂.
Sauté the vegetables for about 5-7 minutes until they are tender but still crisp 🥕🥒.
Serve: Plate the steak and shrimp alongside a ser
