Surf n' Turf Shrimp and Steak

Directions

1. Remove the steaks from the refrigerator 45 minutes before cooking. Pat completely dry. Season generously with flaky salt and coarse black pepper on both sides immediately before cooking.

2. Pat the shrimp completely dry. Toss with oil, smoked paprika, garlic powder, cayenne, and salt. Set aside.

3. Heat your Elite Griddle across two zones. Maximum heat on the left zone for the steak, high heat on the right zone for the shrimp. The steak needs maximum heat for crust development. The shrimp need high but not maximum, they cook in under 3 minutes and maximum heat risks charring the exterior before the interior is done. The two-zone approach means both proteins cook simultaneously and finish within the same 2-minute window.

4. Add oil to the maximum heat zone. Place the steaks down. Do not move them. Leave alone for 3–4 minutes until they release naturally.

5. Flip the steaks. Immediately add the shrimp to the high heat zone. The timing works because the steak needs 2–3 more minutes on the second side, exactly the time the shrimp need to cook through completely.

6. While both proteins cook simultaneously add butter and grated garlic to a low zone of the griddle. Melt until foaming. Add lemon juice and chili flakes. Keep warm because this sauce goes over everything at the end.

7. Check the shrimp. It should be pink, slightly charred, just opaque. Remove from heat. Check the steak: 54°C (130°F) for medium-rare. Remove and rest on a board for 4–5 minutes. The shrimp rest alongside the steak during this time.

8. Add parsley to the garlic butter sauce. Plate the rested steak alongside the shrimp. Spoon the garlic butter sauce generously over both. Add watercress alongside. Finish with a squeeze of lemon directly over the plate and a pinch of flaky salt over the steak. Serve immediately with crusty bread for the sauce.