New York Strip Steak with Shrimp and Honey-Ginger Butter with Elizabeth Poett

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is lower in calories and canned tuna is more economical.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index.

new york strip steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner and chuck eye is more affordable.

In a small bowl, combine the olive oil, 4 peeled garlic cloves, 2 teaspoons salt, and 1/4 teaspoon pepper. Rub the mixture onto all sides of each steak and set aside for at least 30 minutes.

Melt the butter and 6 unpeeled garlic cloves in two skillets over medium heat. Place 2 steaks in each skillet and cook, basting with the garlic butter, for 5 to 7 minutes on each side until medium rare (internal temperature of 135°F). Let the steaks rest for 15 minutes covered with foil.

Marinate the shrimp in a medium bowl with the beer for no more than 30 minutes.

In a heavy pan, melt the butter over medium heat, then add olive oil, minced garlic, ginger, and jalapeños. Cook until the garlic is golden brown.

Squeeze one quartered lime over the pan and add the rinds. Stir in parsley, honey, and 1 teaspoon salt, cooking for 4 to 5 minutes.

Remove the ginger from the pan and discard. Add the drained shrimp and cook for 2 to 5 minutes until pink and opaque, flipping halfway through.

Top the steaks with the shrimp, drizzle with the remaining butter sauce, and squeeze a quarter of the remaining lime over each steak.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens