Ingredients
- 2 steaks (such as ribeye or filet mignon)
- 1 pound of large shrimp, peeled and deveined
- Salt and pepper, to taste
- Olive oil
- Garlic powder
- Fresh herbs (such as rosemary or thyme) for garnish
Recipe Directions
For the Steak:
- Preheat your grill or skillet to high heat.
- Season the steaks generously with salt, pepper, and a sprinkle of garlic powder.
- Drizzle olive oil over the steaks and rub to coat evenly.
- Place the steaks on the grill or skillet and cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness.
- Use a meat thermometer to ensure the steaks reach an internal temperature of 135°F for medium-rare, 145°F for medium, or 160°F for well-done.
- Once cooked to your liking, remove the steaks from the heat and let them rest for a few minutes before slicing.
For the Shrimp:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the shrimp onto skewers, leaving a small space between each shrimp.
- Season the shrimp with salt, pepper, and a sprinkle of garlic powder.
- Brush olive oil over the shrimp skewers.
- Grill the shrimp over medium-high heat for 2-3 minutes per side, or until they are pink and opaque.
- Remove the shrimp from the grill and garnish with freshly chopped herbs.
Serving Suggestions
Pair your succulent steak and shrimp with a side of garlic mashed potatoes, grilled vegetables, or a crisp salad for a well-rounded meal. For drinks, consider serving a bold red wine like Cabernet Sauvignon or a refreshing cocktail like a classic Mojito.
How to Store Leftovers
If you happen to have any leftovers (though we doubt there will be any!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm the steak and shrimp in a skillet over medium heat until heated through.