A delicious grilled surf and turf dinner featuring ribeye steak and shrimp, accompanied by seasoned vegetables, creamy sauce, and fresh herbs. This easy-to-make recipe utilizes a carbon steel grill fry pan for perfect cooking results.
1: Prep the potatoes and green beans by cleaning and slicing the potatoes into 1/3 inch slices, tossing them in olive oil and seasonings.
2: Clean and trim the green beans, then toss in seasonings and olive oil.
3: Prep the grill for around 450F.
4: Season all sides of the steak.
5: Cook the potatoes on the grill fry pan, tossing while over direct heat for 12-15 minutes.
6: Cook the green beans in the same way for 8-10 minutes.
7: Heat the pan for the steak until ripping hot, pat the steak dry and place it in the pan.
8: After 1-2 minutes, flip the steak; after 1 minute add half stick of butter, garlic head, and rosemary and baste.
9: Finish cooking the steak to desired temperature, then remove from the pan.
10: Sear the shrimp in the same pan for 1 minute per side and remove.
11: Add the veggie broth to the pan, scraping the bottom, and bring to a simmer.
12: Add garlic, then heavy cream, Dijon and Cajun seasoning; reduce until thickened.
13: Add Parmesan, put the shrimp back in and add tarragon and a squeeze of lemon.
14: Plate with grilled veggies, ribeye, and shrimp cream sauce on top.
