Ultimate Surf & Turf Dinner: T-Bone Steak with Shrimp & Loaded Sides 🥩🍤
Introduction
Steak night just got upgraded to an unforgettable feast. This Ultimate Surf & Turf Dinner combines a perfectly grilled T-bone steak with buttery, succulent shrimp, a loaded baked potato, cheesy broccoli, and char-grilled asparagus accented with lemon. To take it over the top, two heart-shaped bowls hold vibrant chimichurri and spicy aioli, adding fresh and zesty notes. Every element works together to create a restaurant-quality dinner at home that’s both indulgent and visually stunning—a real treat for steak and seafood lovers alike.
Ingredients
For the steak & shrimp
- 2 T-bone steaks (about 700–800 g / 1.5–1.75 lb each)
- 200 g large shrimp, peeled and deveined (7 oz)
- 3 tablespoons butter (45 g / 1.5 oz)
- 2 cloves garlic, minced (6 g)
- 1 teaspoon salt (5 g)
- ½ teaspoon black pepper (2 g)
- ½ teaspoon smoked paprika (2 g)
- 1 tablespoon olive oil (15 ml)
For the loaded baked potato
- 2 large baking potatoes (about 500 g / 1 lb each)
- 60 g butter (¼ cup / 2 oz)
- 50 g shredded cheddar cheese (½ cup / 2 oz)
- 100 g cooked shrimp, chopped (3.5 oz)
- Salt and pepper to taste
- 2 tablespoons sour cream (30 ml)
- 1 tablespoon chopped chives (4 g)
For broccoli & cheese
- 200 g broccoli florets (7 oz)
- 50 g shredded cheddar cheese (½ cup / 2 oz)
- Salt and pepper to taste
- 1 teaspoon butter (5 g)
For grilled asparagus
- 200 g asparagus spears (7 oz)
- 1 tablespoon olive oil (15 ml)
- Salt and pepper to taste
- 1 small lemon, cut into wedges
For sauces
- 3 tablespoons chimichurri sauce (green, fresh herb-based)
- 3 tablespoons spicy aioli (orange, garlic and chili-based)
Directions
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