New York Strip Steak With Garlic Butter Shrimp & Mixed Veggie Quinoa

What You’ll Need

Quinoa & Roasted Vegetables

• 1 cup quinoa, rinsed

• 2 cups chicken or vegetable stock

• 3–4 cups assorted roasted vegetables (e.g. carrots, zucchini, peppers, onions), tossed in olive oil

• Dressing: olive oil + balsamic vinegar + Dijon mustard

Grilled New York Strip Steak

• 1–1.5" thick pasture-raised grass-fed NY Strip Steak

• Kosher salt & black pepper

Garlic Butter Shrimp

• 1 lb shrimp, peeled & deveined

• Garlic Butter Sauce:

  • ½ cup unsalted butter

  • 6 garlic cloves, minced or pressed

  • 1 Tbsp fresh lemon juice

  • 1 tsp fish sauce (optional, for umami depth)

  • ½ tsp salt

  • 2 Tbsp chopped parsley

To Assemble:

• Optional garnish: lemon wedges, extra parsley

Let’s Cook

1. Roast Veggies & Cook Quinoa

• Roast vegetables at 425°F until caramelized (~30 min).

• Meanwhile, cook quinoa in stock until tender (~12–15 min).

• Toss quinoa with roasted vegetables and a drizzle of olive oil, balsamic, and Dijon to taste.

2. Grill the NY Strip

• Season steak with salt and pepper.

• Sear over high heat until a crust forms, then move to indirect heat and cook to medium-rare (135 °F internal).

• Rest before slicing thinly.

3. Make & Glaze Shrimp with Garlic Butter Sauce

• 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. 

• Grill or pan-sear shrimp (~3 min per side) until just opaque. Toss in garlic butter sauce to coat.

4. Assemble the Plate

• Divide quinoa & roasted vegetables onto plates.

• Layer sliced strip steak and garlic butter shrimp.

• Finish with a squeeze of lemon and extra parsley if desired.