Description
A delicious and hearty meal featuring perfectly grilled steak, succulent shrimp, and flavorful herb-roasted potatoes.
Ingredients
Scale
For the Crust:
- 1 lb ribeye steak
- 1 lb large shrimp, peeled and deveined
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
Instructions
1. Prepare the Crust:
- Preheat grill to medium-high heat (about 400°F).
- In a large bowl, toss potatoes with 2 tbsp olive oil, garlic, rosemary, thyme, salt, and black pepper. Spread on a baking sheet and roast in the oven at 400°F for 25-30 minutes, or until tender and golden.
- Season steak and shrimp with salt, black pepper, paprika, and red pepper flakes. Drizzle with remaining olive oil.
- Grill steak for 4-5 minutes per side for medium-rare. Grill shrimp for 2-3 minutes per side until pink and opaque.
- Let steak rest for 5 minutes before slicing. Serve with shrimp and herb potatoes.
Notes
You can customize the seasonings to taste.