Surf & Turf with Golden Fries (Printable Version)

Tender steak and shrimp paired with homemade golden fries for a classic, crowd-pleasing combination.

# What You'll Need:

→ Steak

01 - 1 ribeye or striploin steak, 2.5–4 cm thick
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 15 ml olive oil
05 - 15 g unsalted butter
06 - 1 garlic clove, smashed
07 - 1 sprig fresh rosemary or thyme

→ Shrimp

08 - 8–10 large shrimp, peeled and deveined
09 - 15 ml olive oil
10 - 1 garlic clove, minced
11 - Juice of ½ lemon
12 - Pinch of paprika
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Fries

15 - 2 large russet potatoes, cut into fries
16 - Vegetable oil, for frying
17 - Salt, to taste
18 - Optional: garlic powder or grated parmesan, for garnish

# Steps To Follow:

01 - Soak the cut russet potatoes in cold water for at least 30 minutes. Drain and dry thoroughly with kitchen paper.
02 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C. Fry potatoes in batches for 3–5 minutes until golden and crisp. Remove to paper towels and season immediately with salt and, if desired, garlic powder or grated parmesan.
03 - Allow steak to come to room temperature. Generously season both sides with salt and freshly ground black pepper.
04 - Preheat a cast-iron skillet over high heat. Add olive oil, then place steak in pan. Sear for 2–3 minutes per side until medium rare (internal temp approximately 54°C).
05 - During the final minute of searing, add butter, smashed garlic, and rosemary. Tilt pan and baste steak with foaming butter. Transfer steak to a board and let rest for 5–10 minutes. Slice thinly against the grain.
06 - Heat olive oil in a hot skillet. Add minced garlic and cook for 30 seconds until fragrant. Add shrimp, paprika, salt, and pepper. Sauté 1–2 minutes per side until pink. Finish with lemon juice.
07 - On a clean white plate, fan out the steak slices to display the pink center. Place sautéed shrimp beside or overlapping the steak. Pile freshly cooked fries on one side. Garnish with chopped parsley if desired, and serve with garlic aioli or herb butter.

# Notes and Tips:

01 - Properly drying potatoes before frying ensures maximum crispness.
02 - Resting steak after cooking allows juices to redistribute and enhances tenderness.

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