Surf and Turf with Peppercorn Steak Sauce and Garlic Herb Shrimp

Bring the elegance of a steakhouse dinner to your own kitchen with this surf and turf recipe that pairs a perfectly seared bavette steak with succulent shrimp tossed in garlic herb butter. The steak is drizzled with a rich pan sauce flecked with crushed peppercorns, while toasty garlic bread is perfect for sopping up every last drop.

On the side, lemony roasted green beans add a bright, crunchy contrast. This meal may look fancy, but it comes together in under an hour with simple techniques. Get ready to enjoy a white-tablecloth-worthy dinner without leaving home.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Place garlic herb butter in a large bowl to come to room temperature. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan. Halve baguette lengthwise. Zest and quarter lemon.
2. Place 1 tablespoon plain butter in a small microwave-safe bowl; microwave until softened, about 10 seconds (check every 5 seconds to avoid melting). Stir in garlic powder (start with ¼ teaspoon, add more to taste), salt and pepper to make garlic spread. Toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.
3. While green beans roast, pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board. Wash out pan.
4. Rinse shrimp under cold water and pat dry; season with salt and pepper. Heat a drizzle of oil in the same pan over medium heat. Add shrimp and cook until opaque and cooked through, 3-4 minutes. Turn off heat; transfer shrimp to the bowl with garlic herb butter. Add scallion greens and toss until shrimp is thoroughly coated. Cover to keep warm. Wipe out pan.
5. Melt 1 tablespoon plain butter in the same pan over medium heat. Add scallion whites and cook, stirring, until slightly softened, 1-2 minutes. Add stock concentrates, ¼ cup water (⅓ cup for 4 servings) and ½ teaspoon crushed peppercorns (1 teaspoon for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat; stir in another 1 tablespoon plain butter (2 tablespoons for 4). Season with salt and more crushed peppercorns if desired.
6. Spread cut sides of baguette with garlic spread. Toast in oven (on a baking sheet or directly on rack) until golden, 3-5 minutes. Halve diagonally. Toss green beans with lemon zest and lemon juice to taste. Slice steak against the grain. Divide garlic bread, green beans, steak and shrimp between plates. Spoon pan sauce over steak. Serve with remaining lemon wedges and extra sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time based on thickness.

What can I use instead of garlic herb butter?

If you don’t have garlic herb butter, mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon chopped fresh herbs like parsley or chives.

Can I make this dairy-free?

To make it dairy-free, use vegan butter or olive oil in place of butter and skip the garlic herb butter or use a dairy-free alternative.