Directions
- Preheat your grill or stovetop grill pan to medium-high. Season the T-bone steaks with salt, pepper, and smoked paprika. Brush with olive oil.
- Grill the steaks for 4–5 minutes per side for medium-rare (adjust time for desired doneness). Remove and let rest for 5–10 minutes before slicing.
- While steaks cook, melt butter in a skillet over medium heat. Add garlic and shrimp. Sauté for 2–3 minutes until shrimp are pink and cooked through. Remove from heat and keep warm.
- For the baked potatoes, pierce each with a fork and bake in a preheated oven at 200°C (400°F) for 45–50 minutes until tender. Slice open, fluff the inside with a fork, and top with butter, shredded cheese, chopped shrimp, sour cream, and chives.
- Steam or boil broccoli florets for 3–4 minutes until tender. Toss with butter, salt, pepper, and shredded cheddar cheese.
- Toss asparagus spears with olive oil, salt, and pepper. Grill for 4–5 minutes until lightly charred, turning occasionally. Serve with lemon wedges to squeeze over the top.
- Arrange the steak and shrimp on plates alongside the loaded baked potato, cheesy broccoli, and grilled asparagus. Fill small heart-shaped bowls with chimichurri and spicy aioli for dipping.
- Serve immediately while everything is hot and juicy.
Recipe Details
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Servings: 2
Difficulty: Medium
Variations & Substitutions
- Swap T-bone for ribeye or filet mignon if preferred.
- Replace shrimp with lobster tails for an extra luxurious surf twist.
- Use sweet potatoes instead of baking potatoes for a sweeter flavor profile.
- Add roasted cherry tomatoes or sautéed mushrooms to the veggie side for extra variety.
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