1/2 pound small new red potatoes, halved or quartered if large
coarse salt
ground pepper
1 tablespoon vegetable oil
2 filet mignon, sirloin, or flat-iron steaks (6 ounces each)
3 sprigs thyme
3 tablespoons unsalted butter
8 extra-large shrimp (6 ounces total), peeled and deveined, tails left on
1/4 cup chopped fresh parsley
Instructions
Place potatoes in a medium pot and cover with cold
water by 1 inch. Season with salt; bring to a boil
over medium, then reduce to a rapid simmer. Cook
until tender, about 8 minutes. Drain potatoes and
return to pot.
Meanwhile, heat oil in a medium skillet over
medium-high. Pat steaks dry with a paper towel and
season generously with salt and pepper. When oil
just begins to smoke, add steaks to skillet. Cook
until browned well on all sides, turning with
tongs as needed, about 10 minutes total (reduce
heat to prevent burning as needed). Reduce heat to
medium, top steaks with thyme, and add 1
tablespoon butter to skillet. When butter froths,
tilt skillet slightly so butter pools and
repeatedly spoon it over steaks, 1 minute.
Transfer steaks to a plate and tent with foil.
Briefly rinse skillet under cold water and return
to medium heat. Add 1 tablespoon butter to
skillet; when it froths, add shrimp and cook until
beginning to brown at edges, about 2 minutes,
turning halfway through. Season with salt and
pepper, add half the parsley, and toss. Transfer
to a plate.
Return skillet to medium heat and add cooked
potatoes. Cook, stirring, until potatoes are
heated through and starting to break down, 1
minute. Add 1 tablespoon butter and remaining
parsley and toss to coat. Season potatoes with
salt and pepper. Serve steak and shrimp with
potatoes.
Originally Submitted
3/9/2010
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