This surf and turf steak plate is honestly one of my favorite meals to make at home when I want to feel like I’m eating at a high-end steakhouse without leaving the kitchen.
The combination of a perfectly seared ribeye or sirloin with buttery garlic shrimp is restaurant-quality, but totally achievable on a weeknight.
Paired with creamy mashed potatoes and those caramelized peppers, it’s the kind of plate that disappears fast.
The best part? You can have this stunning dinner on the table in less than an hour, and everyone will think you spent all day cooking.
Why You Will Love This Surf & Turf Steak Plate
Ingredients
- 1 ribeye or sirloin steak
- 250g shrimp, peeled and deveined
- 1 green bell pepper, sliced
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Cajun seasoning
- 1 tsp black pepper
- 1 tsp salt
- 4 medium potatoes, cubed
- 1/2 cup heavy cream
- 2 tbsp sour cream
- 1 tbsp parsley, chopped
- 1 tbsp olive oil
Step 1: Prepare the Potatoes
- 4 medium potatoes, cubed
- 1 tsp salt (for boiling water)
I like to start the potatoes first since they take the longest to cook. Cut your potatoes into even-sized cubes so they cook uniformly, then boil them in salted water for about 12 to 15 minutes until they’re fork-tender. This way, everything else will be ready around the same time your potatoes finish.
Step 2: Season and Sear the Steak
- 1 ribeye or sirloin steak
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
While the potatoes boil, I pat the steak dry with paper towels and season generously on both sides with salt and black pepper. I find that a dry surface is key for getting that beautiful crust. Heat the olive oil in a large skillet over medium-high heat, then sear the steak for 4 to 5 minutes per side for medium-rare, depending on thickness. Let it rest for a few minutes after cooking.
Step 3: Cook the Shrimp and Peppers
- 250g shrimp, peeled and deveined
- 1 green bell pepper, sliced
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Cajun seasoning
In the same skillet (or a second one if you prefer), I melt the butter over medium heat and add the minced garlic. I let it cook for about 30 seconds until fragrant, then add the bell pepper slices and sauté for 3 to 4 minutes. Once the peppers start to soften, I add the shrimp, paprika, and Cajun seasoning, stirring well to coat everything. The shrimp will cook in about 3 to 4 minutes, turning from gray to pink.
Step 4: Make the Creamy Mashed Potatoes
- 4 medium potatoes, cooked and drained
- 3 tbsp butter
- 1/2 cup heavy cream
- 2 tbsp sour cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp parsley, chopped
Once the potatoes are cooked and drained, I add the butter, heavy cream, and sour cream while they’re still hot. I mash everything together until it reaches your desired consistency. I tend to go for a smooth, creamy texture, but you can leave it slightly chunky if you prefer. Season with salt and black pepper, then fold in the fresh parsley for a pop of color and flavor.
Storage Instructions
Store: Keep leftovers in separate airtight containers in the refrigerator for up to 3 days. The steak, shrimp, potatoes, and peppers all keep best when stored apart to prevent moisture transfer.
Freeze: Cooked steak and shrimp can be frozen for up to 2 months in freezer-safe containers. Mashed potatoes freeze well for about 1 month. I don’t recommend freezing the sautéed peppers as they lose their texture.
Reheat: Reheat the steak and shrimp gently in a skillet over medium heat to maintain tenderness. Warm the mashed potatoes in the microwave with a splash of cream, or in a pot on the stovetop. The peppers can be reheated in a skillet or microwave.
What to Serve With This Surf & Turf Steak Plate
- A crisp green salad with lemon vinaigrette to balance the richness of the dish
- Grilled asparagus or roasted broccoli for an extra vegetable side
- Garlic bread to soak up the buttery pan juices
- A full-bodied red wine like Cabernet Sauvignon or a crisp white wine like Sauvignon Blanc
Estimated Nutrition
- Calories: 680
- Protein: 48g
- Fat: 42g
- Carbohydrates: 32g
(Estimated per serving, without optional ingredients)
Surf & Turf Steak Plate
Ingredients
Method
- Cut potatoes into even-sized cubes and boil in salted water for 12 to 15 minutes until fork-tender. Starting these first ensures they finish at the same time as the other components.
- Pat the steak dry and season generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare. Let it rest for a few minutes after cooking.
- In the same or a separate skillet, melt butter over medium heat and add minced garlic. Cook for 30 seconds, then add sliced bell peppers and sauté for 3 to 4 minutes. Add the shrimp, paprika, and Cajun seasoning, and cook for 3 to 4 minutes until shrimp turns pink.
- Drain cooked potatoes and add butter, heavy cream, and sour cream while still hot. Mash to desired consistency, season with salt and black pepper, and fold in fresh parsley.
- Arrange the steak on a plate, top with the shrimp and peppers, and serve with a generous portion of creamy mashed potatoes on the side. Garnish with extra parsley if desired.
