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Steak and Scallop Dinner

Side note: I’m a pescatarian and haven’t eaten meat in 7 years but I grew up eating and cooking it. I cooked this dish for my boyfriend and served myself everything but steak.

Let’s prep the side dishes first. We’re going to take some kale and put it in a bowl with a little bit of lemon and seal it with plastic wrap. Next, we will take our bag of tri-color peewee potatoes and wash them. After we are finished cleaning them, we will cut them into fours and place them into a bowl with some butter and pepper. Grab some more plastic wrap and cover the bowl of potatoes and put both bowls to the side.

Take your steak out of the fridge and let it rest. I like to lay my steak in a bowl and put the marinade on it. I’m using coconut amino seasoning sauce to marinate this steak. Put your skillet on the stove on medium heat and put olive oil in the pan. Let the oil heat while you put a lot of salt and pepper on the steak. I also put in some cayenne, rosemary, and garlic powder. Be generous with the salt because when it cooks, you’ll lose a lot of the salt and flavor. While you’re cooking the steak make sure you put the bowl of potatoes in the microwave. When your pan is hot enough you are going to lay the steak in the pan away from you. This is very important to make sure you lay it away from you because you don’t want hot oil to splash at you. You want it to splash away from you.

To get a medium-rare steak, you’re going to leave the steak cooking for approximately 2-3 minutes on each side, and then flip it. The internal temperature for medium-rare steak is 135 degrees but if you don’t have a temperature reader, you can just eyeball it. Once you’ve flipped the steak to the second side, you’re going to wait 1 minute and then scoop some butter onto of the steak. While the butter is melting, keep adding more of the scooped butter onto the steak for another 2 minutes, this is called basting. This is a very important step as this will leave you with a juicy steak.

After you’ve finished basting the steak, it’s almost done. You’re going to take the steak off the pan and then put it on a cutting board or plate and pour all the oils in the pan on it and let it sit for 9 minutes before cutting it.

Take some mushrooms, lemon, and chives and throw it in the same pan you cooked the steak in. Let them cook for about 5 minutes on medium heat or until brown. While you’re waiting for your steak to finish resting, you can start warming up the kale bowl for 3 minutes and cut up some more chives to garnish the food when it’s done.

Heat up a pan with some more oil and grab your scallops. Place the scallops in the pan and put some rosemary, pepper, lemon, and butter on them. Let them cook for 2 minutes and then flip them. Pour the coconut amino seasoning sauce on them and leave them for another 3 minutes. When the times up, turn the heat off and set the scallops to the side.

Now it’s time to slice your steak. I will be cutting the steak in strips, but you can cut it however you like. Scoop the potatoes and kale onto your plate along with the steak. Place the mushrooms and scallops onto your steak and there you have it, an amazing meal. Enjoy!

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