Ingredients
Steak & Seafood
1 ribeye steak (about 1.5 inches thick)
6 large shrimp, peeled and deveined
4 sea scallops, patted dry
2 tbsp olive oil
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes
1 tbsp fresh parsley, chopped
Glaze
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
1 clove garlic, minced
Roasted Sweet Potatoes
2 medium sweet potatoes, cubed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
Creamy Dipping Sauce
½ cup sour cream
1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp lemon juice
Salt and pepper to taste
Instructions
Prepare the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potatoes with olive oil, salt, pepper, and smoked paprika.
Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Make the Glaze:
In a small saucepan, combine balsamic vinegar, honey, soy sauce, Dijon mustard, and garlic.
Simmer over medium heat until slightly thickened, about 5 minutes.
Grill the Steak:
Heat a grill or skillet over high heat.
Brush steak with olive oil, season with salt, pepper, and smoked paprika.
Grill for 4-5 minutes per side for medium-rare, brushing with glaze.
Rest for 5 minutes before slicing.
Grill the Shrimp and Scallops:
Toss shrimp and scallops with olive oil, garlic, and crushed red pepper.
Grill shrimp for 2 minutes per side, scallops for 2-3 minutes per side.
Brush lightly with melted butter and sprinkle with fresh parsley.
Make the Dipping Sauce:
Mix all ingredients in a small bowl until smooth.
Assemble the Platter:
Arrange steak, shrimp, and scallops on an oval-shaped plate.
Add roasted sweet potatoes and a ramekin of dipping sauce.
Garnish with extra parsley and serve with a glass of dark beer.
