YOUR SOLIN GENERATED RECIPE
Seared Shrimp and Steak Plate with Crispy Oven Fries
Pan-seared sirloin and succulent shrimp served with hand-cut russet fries, finished with a sprinkle of sea salt and a squeeze of charred lemon.
INGREDIENTS
2.5 ounces Beef Top Sirloin
2.5 ounces Raw Shrimp, peeled and deveined
1 large Russet Potato
2 teaspoons Olive Oil
1/2 cup sliced Zucchini
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the russet potato into thin, uniform wedges and toss them in a bowl with half of the olive oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes until they are golden and crispy.
Pat the steak and shrimp dry with a paper towel and season both sides with salt and cracked black pepper.
Heat a cast-iron skillet over medium-high heat and add the remaining olive oil.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, then remove to a plate to rest.
In the same skillet, add the shrimp and sear for 1-2 minutes per side until they are pink and opaque.
Add the sliced zucchini to the pan for the last 2 minutes of cooking to lightly soften and absorb the savory pan juices.
Plate the steak and shrimp alongside the hot oven fries and zucchini for a balanced, clean-eating dinner.