Short Description
This elegant surf-and-turf dish features perfectly grilled ribeye or strip steak topped with a creamy pepper sauce, accompanied by succulent grilled shrimp and a side of buttery orzo rice. Ideal for special occasions or an indulgent weekend dinner, this meal offers a harmonious blend of flavors and textures.
Why You’ll Love This Recipe
Restaurant-Quality at Home: Impress your guests with a dish that rivals fine dining establishments.
Balanced Flavors: The richness of the steak and pepper sauce complements the lightness of the shrimp and orzo.
Versatile Components: Each element can stand alone or be paired with other dishes.
Customizable: Easily adapt the recipe to suit dietary preferences or ingredient availability.
Make-Ahead Friendly: Prepare components in advance to streamline meal preparation.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak:
2 ribeye or strip steaks (1-inch thick)
Salt and freshly ground black pepper
1 tablespoon olive oil or butter
1 teaspoon fresh rosemary or thyme (optional)
For the Grilled Shrimp:
12 large shrimp, peeled and deveined
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
Fresh herbs (parsley or cilantro) for garnish
For the Creamy Pepper Sauce:
1 tablespoon olive oil or butter
1 small shallot, minced
½ cup heavy cream
¼ cup beef broth or red wine
1 teaspoon Dijon mustard (optional, for a slight tang)
½ teaspoon freshly cracked black pepper
Salt to taste
For the Orzo Rice:
1 cup orzo pasta
2 cups vegetable or chicken broth (or water)
1 tablespoon olive oil or butter
Salt and pepper, to taste
Fresh parsley, finely chopped (for garnish)
Directions
1. Grill the Steak:
Preheat a grill or skillet over medium-high heat.
Season the steaks generously with salt, pepper, and optional fresh rosemary or thyme.
Grill the steaks for 4–5 minutes per side for medium-rare, or adjust the time based on your preferred doneness.
During the last minute of cooking, add olive oil or butter to the pan and baste the steaks.
Remove the steaks from the heat and let them rest for 5 minutes before serving.
2. Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, minced garlic, lemon juice, salt, and pepper.
Preheat the grill or grill pan over medium heat.
Grill the shrimp for 2–3 minutes per side until pink and opaque.
Remove the shrimp from the grill and sprinkle with freshly chopped herbs.
3. Make the Creamy Pepper Sauce:
In a saucepan, heat olive oil or butter over medium heat. Add the minced shallot and sauté until soft, about 3 minutes.
Pour in the heavy cream and beef broth (or red wine), bringing the mixture to a simmer.
Stir in the Dijon mustard (if using), cracked black pepper, and salt.
Let the sauce simmer and thicken for about 5 minutes. Adjust seasoning to taste.
4. Prepare the Orzo Rice:
In a saucepan, heat olive oil or butter over medium heat.
Add the orzo pasta and toast for 2–3 minutes until golden.
Pour in the broth or water, season with salt and pepper, and bring to a boil.
Reduce the heat to low, cover, and simmer for 10–12 minutes until the orzo is tender and the liquid is absorbed.
Fluff the orzo with a fork and garnish with finely chopped parsley.
5. Assemble the Dish:
Place the grilled steak on a plate and spoon the creamy pepper sauce over the top.
Arrange the grilled shrimp alongside the steak.
Serve with a generous portion of orzo rice on the side.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 520 per serving
Variations
Alternative Proteins: Substitute steak with grilled chicken or pork chops.
Spicy Kick: Add a pinch of red pepper flakes to the creamy pepper sauce.
Vegetarian Option: Replace steak and shrimp with grilled portobello mushrooms and tofu.
Herb Infusion: Incorporate fresh basil or tarragon into the orzo for added flavor.
Wine Pairing: Serve with a glass of Cabernet Sauvignon or Chardonnay to complement the dish.
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Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Steak: Reheat gently in a skillet over low heat to maintain juiciness.
Reheating Shrimp: Warm in a pan over medium heat for 1–2 minutes.
Reheating Orzo: Add a splash of broth or water and reheat in the microwave or on the stovetop until warmed through.
FAQs
Can I use a different cut of steak?
Yes, sirloin or filet mignon are excellent alternatives to ribeye or strip steak.
Is there a substitute for heavy cream in the sauce?
You can use half-and-half or a mixture of milk and butter as a lighter alternative.
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Can I prepare the components ahead of time?
Yes, you can marinate the shrimp and prepare the orzo rice in advance.
How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque, typically after 2–3 minutes per side.
What can I serve as a side dish?
A fresh green salad or steamed vegetables pair well with this meal.
Can I make the pepper sauce spicier?
Add more cracked black pepper or a dash of cayenne pepper for extra heat.
Is orzo pasta or rice?
Orzo is a type of pasta shaped like rice grains.
Can I grill the shrimp on skewers?
Yes, skewering the shrimp makes them easier to handle on the grill.
How should I store leftover sauce?
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cooked components?
It’s best to consume the dish fresh, but you can freeze the cooked steak and orzo separately for up to 1 month.
Conclusion
Grilled Steak with Pepper Sauce, Grilled Shrimp, and Orzo Rice is a delectable combination that brings the luxury of a steakhouse meal to your home kitchen. With its harmonious blend of flavors and textures, this dish is sure to impress and satisfy.
Grilled Steak with Pepper Sauce, Grilled Shrimp, and Orzo Rice
- Total Time: 45 minutes
- Yield: 4-servings
Description
This Grilled Steak with Pepper Sauce, Grilled Shrimp, and Orzo Rice is an elegant surf and turf dinner featuring juicy grilled ribeye, garlic-lemon shrimp, and a creamy black pepper sauce, all served over tender orzo. Perfect for special occasions or a luxurious weekend meal, it’s a restaurant-quality dish made right at home.
Ingredients
For the Steak:
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2 ribeye or strip steaks (1-inch thick)
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Salt and freshly ground black pepper
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1 tablespoon olive oil or butter
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1 teaspoon fresh rosemary or thyme (optional)
For the Grilled Shrimp:
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12 large shrimp, peeled and deveined
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 tablespoon lemon juice
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Salt and freshly ground black pepper, to taste
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Fresh parsley or cilantro, chopped (for garnish)
For the Creamy Pepper Sauce:
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1 tablespoon olive oil or butter
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1 small shallot, minced
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1/2 cup heavy cream
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1/4 cup beef broth or red wine
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1 teaspoon Dijon mustard (optional)
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1/2 teaspoon freshly cracked black pepper
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Salt, to taste
For the Orzo Rice:
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1 cup orzo pasta
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2 cups vegetable or chicken broth (or water)
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1 tablespoon olive oil or butter
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Salt and pepper, to taste
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Fresh parsley, finely chopped (for garnish)
Instructions
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Grill the Steak:
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Preheat grill or skillet over medium-high heat.
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Season steaks with salt, pepper, and herbs if using.
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Grill 4–5 minutes per side for medium-rare or until desired doneness.
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Rest steaks for 5 minutes before slicing.
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Grill the Shrimp:
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Toss shrimp in olive oil, garlic, lemon juice, salt, and pepper.
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Grill over medium heat for 2–3 minutes per side until pink and opaque.
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Garnish with chopped herbs.
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Make the Creamy Pepper Sauce:
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In a saucepan, heat oil or butter and sauté shallots until soft.
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Stir in cream and broth (or wine), and bring to a simmer.
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Add Dijon mustard, cracked black pepper, and salt.
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Simmer for about 5 minutes until thickened.
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Prepare the Orzo Rice:
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In a pot, heat oil or butter and toast orzo for 1–2 minutes.
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Add broth or water and bring to a boil.
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Reduce heat, cover, and simmer for 10–12 minutes until tender.
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Season and garnish with parsley.
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Assemble:
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Plate sliced steak with grilled shrimp, pour creamy pepper sauce over steak, and serve with orzo on the side.
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Notes
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Red wine adds richness to the sauce, but beef broth keeps it family-friendly.
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Orzo can be swapped with couscous or rice if preferred.
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Make the sauce ahead and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
