Steak Shrimp and Veggie skillet

A Steak, Shrimp, and Veggie Skillet is a perfect one-pan meal, offering juicy steak, succulent shrimp, and crisp-tender veggies with bold flavors. Here’s how you can whip up this hearty, satisfying dish:

Ingredients

For the protein:

• 1 lb steak (sirloin or ribeye, cut into bite-sized pieces)
• ½ lb large shrimp (peeled and deveined)
• 2 tbsp olive oil or butter
• 2 cloves garlic (minced)
• Salt and black pepper (to taste)
• ½ tsp paprika
• ½ tsp chili powder (optional, for a smoky kick)

For the veggies:

• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced into half-moons)
• 1 cup broccoli florets
• 1 small red onion (sliced)
• 1 tbsp olive oil
• ½ tsp Italian seasoning (or a mix of dried oregano, thyme, and rosemary)
• Salt and pepper (to taste)

Optional garnish:

• Fresh parsley or cilantro (chopped)
• Lemon wedges

Instructions

1. Prep the ingredients:
   • Cut the steak into bite-sized pieces and season with salt, pepper, paprika, and chili powder.
   • Pat the shrimp dry and season with a little salt and paprika for color and flavor.
2. Cook the steak:
   • Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
   • Add the steak pieces in a single layer and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
3. Sauté the shrimp:
   • In the same skillet, add another 1 tbsp of oil or butter. Toss in the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove and set aside with the steak.
4. Cook the veggies:
   • Add 1 tbsp of olive oil to the skillet, then the garlic. Sauté for about 30 seconds until fragrant.
   • Add the veggies and season with Italian seasoning, salt, and pepper. Stir-fry for 5-7 minutes until they’re tender but still crisp.
5. Combine everything:
   • Return the steak and shrimp to the skillet with the veggies. Toss everything together to warm through and let the flavors meld, about 2 minutes.
6. Serve:
   • Transfer to plates, garnish with parsley or cilantro, and serve with a squeeze of fresh lemon juice.

Tips:

• Customize the veggies: Use what you have on hand—mushrooms, asparagus, or snap peas work wonderfully!
• Make it spicy: Add red pepper flakes or a dash of hot sauce.
• Serve with: This skillet pairs beautifully with rice, quinoa, or a simple crusty bread for a complete meal.

Let me know if you’d like adjustments to fit specific dietary needs!