Description
A delicious combination of flank steak, shrimp, and roasted vegetables, perfect for a quick dinner.
Ingredients
Scale
- 1 ½ pounds flank steak or skirt steak (cut into 1-inch cubes)
- 1 pound large shrimp (31–40 count, peeled and deveined)
- 1 head broccoli (cut into bite-sized florets)
- 2 ears corn on the cob (kernels removed)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet. Toss broccoli and corn with 2 tbsp oil, half the salt, and half the pepper. Roast for 10 minutes.
- While vegetables roast, pat steak dry and toss with remaining oil, garlic, paprika, salt, and pepper. Season shrimp lightly with salt and pepper.
- Remove pan, push veggies to one side. Add steak to empty side. Roast for 8-10 minutes until steak is browned.
- Add shrimp to pan, toss to combine. Roast for 3-5 minutes until shrimp are opaque and pink.
- Rest for 5 minutes. Drizzle with lemon juice and sprinkle with parsley. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
- Cholesterol: 150
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid toughening the shrimp. Do not freeze.