Description
This hearty surf and turf dish features perfectly seared steak paired with succulent Cajun shrimp in a creamy sauce. Accompanied by garlicky sautéed spinach and velvety mashed Yukon potatoes, it’s a balanced meal that delivers rich flavors and satisfying textures for a special dinner.
Ingredients
Units
Scale
For the Steak:
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the Creamy Cajun Shrimp:
- 8 oz shrimp (peeled and deveined)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
For the Sautéed Spinach:
- 4 cups fresh spinach (washed and trimmed)
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- Salt and pepper, to taste
- A squeeze of lemon juice
For the Mashed Yukon Potatoes:
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 3 tbsp butter
- 1/2 cup heavy cream (or milk)
- Salt and pepper, to taste
Instructions
Prepare the Steak:
- Season & Sear:
- Pat the steaks dry and season with salt, black pepper, and garlic powder.
- Heat olive oil in a heavy skillet over medium-high heat.
- Sear steaks for 3–4 minutes per side (adjust for desired doneness).
- Transfer the steaks to a warm plate and let them rest.
Make the Creamy Cajun Shrimp:
- Cook Shrimp:
- In the same skillet, melt butter over medium heat.
- Add shrimp and cook for about 2 minutes per side until they turn pink; remove and set aside.
- Prepare Sauce:
- Add minced garlic and sauté for 30 seconds.
- Stir in Cajun seasoning, smoked paprika, onion powder, and red pepper flakes.
- Pour in chicken broth and deglaze the pan by scraping up any browned bits.
- Reduce heat, then stir in heavy cream and Parmesan cheese.
- Let the sauce simmer for 2–3 minutes until slightly thickened, then return the shrimp to the pan.
Sauté the Spinach:
- Sauté Spinach:
- In a separate skillet, heat olive oil over medium heat.
- Add the garlic slices and sauté for 1 minute until fragrant.
- Toss in the spinach, season lightly with salt and pepper, and cook until just wilted (about 2–3 minutes).
- Finish with a squeeze of lemon juice.
Prepare the Mashed Yukon Potatoes:
- Cook Potatoes:
- Place cubed potatoes in a large pot and cover with water.
- Bring to a boil and cook until tender (about 15–20 minutes).
- Drain well.
- Mash & Season:
- Mash the potatoes with butter and heavy cream.
- Season with salt and pepper to taste until smooth and creamy.
Plating & Serving:
- Assemble the Dish:
- Slice the rested steak and arrange on each plate.
- Spoon the creamy Cajun shrimp sauce over or alongside the steak.
- Add a generous serving of sautéed spinach and a scoop of mashed Yukon potatoes.
- Final Touch:
- Garnish with a light drizzle of extra cream sauce or a sprinkle of fresh herbs if desired, and serve hot.
Notes
- Adjust the Cajun seasoning level to suit your spice preference.
- For extra flavor in the mashed potatoes, consider adding a roasted garlic clove during mashing.
- Resting the steak allows the juices to redistribute, ensuring a tender bite.
Nutrition
- Serving Size: 1 complete plate
- Calories: ~700 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 55g
- Cholesterol: 210mg