Surf & Turf with Roasted Fall Veggies

Juicy seared steak and garlicky shrimp paired with caramelized autumn vegetables for a cozy, protein-packed family feast.

Ingredients

For the Surf & Turf:

• 2 lbs sirloin or strip steak (about 1 ½–2 inches thick, cut into 6 portions after cooking)

• 1 lb large shrimp, peeled & deveined

• 3 tbsp olive oil (divided)

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme leaves

• Salt & black pepper, to taste

• 1 tbsp butter (for finishing shrimp)

• 1 lemon (for zest + juice)

For the Fall Veggies:

• 2 medium sweet potatoes, peeled and cubed

• 2 cups Brussels sprouts, halved

• 1 large red onion, cut into wedges

• 2 cups butternut squash, cubed

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried sage

• Salt & pepper, to taste

Directions

1. Prep the veggies: Preheat oven to 425°F (220°C). Toss sweet potatoes, Brussels sprouts, onion, and butternut squash with olive oil, smoked paprika, sage, salt, and pepper. Spread on 2 baking sheets. Roast 25–30 min, tossing halfway, until caramelized.

2. Cook the steak: Pat steak dry and season generously with salt, pepper, rosemary, and thyme. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Sear steak 3–4 min per side for medium-rare (adjust for doneness). Rest 5–10 min before slicing.

3. Cook the shrimp: In the same pan, add 1 tbsp olive oil and garlic. Cook shrimp 1–2 min per side until pink. Add butter, lemon zest, and a squeeze of juice, tossing to coat.

4. Serve family style: Arrange sliced steak, shrimp, and roasted fall veggies on a large platter. Garnish with fresh herbs and extra lemon wedges.