What You’ll Need
Quinoa & Roasted Vegetables
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1 cup quinoa, rinsed
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2 cups chicken or vegetable stock
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3–4 cups assorted roasted vegetables (e.g. carrots, zucchini, peppers, onions), tossed in olive oil
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Dressing: olive oil + balsamic vinegar + Dijon mustard
Grilled New York Strip Steak
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1–1.5" thick pasture-raised grass-fed NY Strip Steak
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Kosher salt & black pepper
Garlic Butter Shrimp
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1 lb shrimp, peeled & deveined
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Garlic Butter Sauce:
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½ cup unsalted butter
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6 garlic cloves, minced or pressed
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1 Tbsp fresh lemon juice
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1 tsp fish sauce (optional, for umami depth)
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½ tsp salt
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2 Tbsp chopped parsley
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To Assemble:
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Optional garnish: lemon wedges, extra parsley
Let’s Cook
1. Roast Veggies & Cook Quinoa
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Roast vegetables at 425°F until caramelized (~30 min).
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Meanwhile, cook quinoa in stock until tender (~12–15 min).
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Toss quinoa with roasted vegetables and a drizzle of olive oil, balsamic, and Dijon to taste.
2. Grill the NY Strip
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Season steak with salt and pepper.
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Sear over high heat until a crust forms, then move to indirect heat and cook to medium-rare (135 °F internal).
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Rest before slicing thinly.
3. Make & Glaze Shrimp with Garlic Butter Sauce
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In a small pan, melt butter over medium heat. Add garlic, lemon juice, fish sauce (if using), and salt. Stir until fragrant (~2 minutes), watching carefully so garlic doesn’t burn. Remove from heat and stir in parsley.
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Grill or pan-sear shrimp (~3 min per side) until just opaque. Toss in garlic butter sauce to coat.
4. Assemble the Plate
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Divide quinoa & roasted vegetables onto plates.
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Layer sliced strip steak and garlic butter shrimp.
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Finish with a squeeze of lemon and extra parsley if desired.
