Steak & Shrimp with Parsley Potatoes

For the main course of our At Home Valentine's Dinner, we'll be having Steak & Shrimp, along with these delicious-sounding Parsley Potatoes, Caesar Salad and Black Forest Upside-Down Cakes! Of course we're doubling the recipe to serve our family of four. All recipes are from Everyday Food magazine.

We decided at the last minute not to make the shrimp. I wasn't able to find large shrimp, forgot to get them out of the freezer ahead of time and didn't feel like peeling a bunch of size 51/60 per pound shrimp. Although H-Bomb was most disappointed, we'll have to have those another night.

We cooked the steaks as directed, and I have to say that the spooning of hot butter has fabulous results. You've got to try it! These steaks were great! I can't remember what cut I bought, but they were delicious.


Because we didn't make the shrimp, I just tossed the potatoes in the pan we took the steaks out of (no wiping) and added the butter and parsley. YUM. Even H-Bomb, not a potato lover~the kid doesn't even like french fries!~said they were the best potatoes ever.


I'll report back on the shrimp!

Steak & Shrimp with Parsley Potatoes
Serves 2
Active time: 20 minutes
Total time: 25 minutes

This classic surf and turf is easy to make at home. Spooning hot butter over the beef is a steakhouse trick that helps it cook evenly and enhances its flavor.

1/2 pound small new red potatoes, halved or quartered if large
coarse salt and ground pepper
1 tablespoon vegetable oil
2 filet mignon, sirloin, or flat-iron steaks (6 ounces each)
3 sprigs thyme
3 tablespoons unsalted butter
8 extra-large shrimp (6 ounces total), peeled and deveined, tails left on
1/4 cup chopped fresh parsley

1. Place potatoes in a medium pot and cover with cold water by 1 inch. Season with salt; bring to a boil over medium, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Drain potatoes and return to pot.

2. Meanwhile, heat oil in a medium skillet over medium-high. Pat steaks dry with a paper towel and season generously with salt and pepper. When oil just begins to smoke, add steaks to skillet. Cook until browned well on all sides, turning with tongs as needed, about 10 minutes total (reduce heat to prevent burning as needed). Reduce heat to medium, top steaks with thyme, and add 1 tablespoon butter to skillet. When butter froths, tilt skillet slightly so butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil.

3. Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to skillet; when it froths, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper, add half the parsley and toss. Transfer to a plate.

4. Return skillet to medium heat and add cooked potatoes. Cook, stirring, until potatoes are heated through and starting to break down, 1 minute. Add 1 tablespoon butter and remaining parsley and toss to coat. Season potatoes with salt and pepper. Serve steak and shrimp with potatoes.