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Ingredients:
For the Steak:
2 ribeye or sirloin steaks, about 1 inch thick
Salt and pepper to taste
2 tablespoons olive oil
For the Creamy Cajun Shrimp:
1/2 lb large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
For the Sautéed Spinach:
4 cups fresh spinach
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
For the Mashed Yukon Potatoes:
2 lbs Yukon Gold potatoes, peeled and cut into chunks
1/2 cup milk
1/4 cup heavy cream
4 tablespoons butter
Salt and pepper to taste
Directions:
For the Steak:
Season both sides of the steaks generously with salt and pepper. Let them sit at room temperature for 15-20 minutes.
In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate, covered with foil.
For the Creamy Cajun Shrimp:
Season the shrimp with Cajun seasoning.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the seasoned shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until the sauce has thickened. Remove from heat and keep warm.
For the Sautéed Spinach:
In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
For the Mashed Yukon Potatoes:
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. A
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