If you’re looking to elevate your dinner with a dish that combines bold flavors and fresh ingredients, this Garlic Butter Grilled Steak with Shrimp paired with a crisp Green Bean Tomato Salad is a perfect choice.
The rich, savory butter glaze enhances both the juicy steak and tender shrimp, while the vibrant salad adds a refreshing contrast that balances the meal beautifully. This recipe is straightforward enough for home cooks but impressive enough to really wow your guests.
Helpful Tips
- Rest Your Steak – After cooking, let your steak rest for at least 5 minutes before serving. This allows the juices to redistribute, resulting in a juicier, more flavorful bite.
- Don’t Overcook the Shrimp – Shrimp cook quickly and become rubbery if overdone. Keep a close eye and remove them from heat as soon as they turn pink and opaque.
- Blanch Green Beans for Bright Color and Crispness – Quickly blanching green beans in boiling water and then shocking them in ice water helps maintain their vibrant color and perfect crunch, making your salad both visually appealing and delicious.
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Ingredients
- 4 filet mignon steaks 8 oz each
- Salt and freshly ground black pepper to season
- 8 jumbo shrimp tail on (size 6/8)
- 2 tablespoons olive oil or avocado oil
- 4 tablespoons butter melted
- 1 tablespoon prepared horseradish
- 1/2 tablespoon Dijon mustard
- 3 chives finely minced
- 1 clove garlic minced
- 1 teaspoon fresh rosemary minced
- Salt and freshly ground black pepper to taste
Instructions
- Season the steaks with salt and pepper. Let sit in the fridge uncovered for 3 hours or overnight.
- Place 2 shrimps on each skewer and season with salt and pepper. Place them on a tray to take to the grill along with the steaks.
- Preheat the grill to medium high heat. Place the steaks on the upper rack of the grill and let them cook on indirect heat for 8-10 minutes (you’re aiming for an internal temp of 120°F).
- Meanwhile, add the melted butter, chives, garlic, horseradish, mustard, rosemary, salt and pepper in a bowl and whisk. Let sit for 5 minutes, stir again.
- Once the steaks reach 120°F, remove them temporarily while you heat the grill to 400°F. Then place the steaks over direct heat, brush with the herb butter, and sear for about 1 minute per side. Transfer to a plate to rest.
- Grease the grill grates, then place the shrimp on the grill. Brush with herb butter. Cook for 2-3 minutes, until opaque.
- To assemble, place the steak on the serving plate. Stick a shrimp skewer into each piece of meat. Baste the whole thing with more herb butter. Serve immediately.
Equipment Needed
- 4 5" wooden or metal skewers
Video
Notes
- You don’t want to reheat the sauce, so make it right before you’ll use it. If you reheat the butter too quickly, the sauce will separate.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.