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Steak & Shrimp With Sauce And Roasted Asparagus With Tomatoes

This surf-and-turf situation is doing the absolute most—in the best way possible. Juicy steaks, crispy shrimp, a creamy seafood pan sauce, and bright roasted asparagus with tomatoes and pistachios make this the kind of dinner that looks expensive but still knows how to behave.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 beef steaks
  • 1 tablespoon seafood seasoning
  • 1 tablespoon neutral oil
  • 12 breaded butterflied shrimp
  • 1 bunch asparagus trimmed
  • 2 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • ⅓ cup pistachios chopped
  • 1 pint grape tomatoes
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup yellow onion diced
  • 1 cup seafood stock
  • ¼ cup sherry wine
  • 1 cup lobster bisque

Instructions

  • Preheat Oven: Preheat the oven to 425°F. Line a sheet pan with foil so it is ready for the shrimp and asparagus.
  • Season Steaks: Pat the steaks dry and season both sides with the seafood seasoning.
  • Sear Steaks: Heat the neutral oil in a large skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side, or until browned and cooked to your preferred doneness. Transfer the steaks to a plate and let them rest.
  • Bake Shrimp: Arrange the breaded butterflied shrimp on one side of the prepared sheet pan in a single layer. Bake for 6 to 8 minutes, or until hot and crispy.
  • Prepare Asparagus: Place the trimmed asparagus on the other side of the sheet pan or on a second foil-lined pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with the kosher salt. Toss to coat and spread into an even layer.
  • Roast Asparagus: Roast the asparagus at 425°F for 8 to 10 minutes, until tender-crisp.
  • Chop Pistachios: While the asparagus roasts, roughly chop the pistachios if they are not already chopped.
  • Top Vegetables: Remove the asparagus from the oven and transfer it to a serving plate if needed. Add the grape tomatoes and chopped pistachios over the asparagus.
  • Add Lemon Finish: Sprinkle the lemon zest over the vegetables, drizzle with the lemon juice, and finish with the remaining 1 tablespoon olive oil.
  • Cook Onion: Return to the skillet with the steak drippings and place it over medium heat. Add the diced yellow onion and cook for 3 to 4 minutes, stirring often, until softened.
  • Deglaze Pan: Pour in the seafood stock and sherry wine. Stir and scrape up the browned bits from the bottom of the skillet. Let the mixture simmer for about 2 minutes.
  • Finish Sauce: Add the lobster bisque and stir until smooth. Simmer over medium-low heat for 3 to 5 minutes, until warmed through and slightly thickened.
  • Plate Dinner: Serve the steaks whole or sliced, spoon the sauce over the top, and plate with the crispy shrimp and roasted asparagus with tomatoes. Serve right away.