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Composition for Seared Steak and Shrimp with Sriracha Hollindaise and Roasted Tomatoes:
- Take For Steaks and Shrimp
- Get 4-6 ounce of beef tederloin steaks
- Need to taste - sait and cracked black pepper
- You need 1 pound for medium raw shrimp, shelled and deveined
- Get 1 tablespoon - butter
- You need 1 tablespoon - olive oil
- Give 1 tablespoon of sriracha seasoning blend
- Need 1 recipe my sriracha hollindaise sauce found in my profile and search
- Take of For Baked Tomatoes
- Provide 4 medium tomatoes
- Require 1/2 cup for fresh grated romano cheese
- Give 2 tablespoons - sharp cheddar cheese, shredded
- Give 1 for garlic clove, minced
- Provide 2 tablespoons - fresh basil, chopped
- Give olive oil for drizzling
- Prepare Garnish
- You need 2 of green onions, sliced
- You need salt a pnd cracked black pepperctobtaste
Seared Steak and Shrimp with Sriracha Hollindaise and Roasted Tomatoes making process:
- Make Baked Tomatos
- Cover a baking pan with foil, spray foil with non stick spray. Preheat oven to 400
- In a bowl combine romano cheese, cheddar cheese, garlic, basil and salt and pepper to taste
- Slice the top off each tomato
- Divide cheese mixture on each tomato top and drizzle lightly with olive oil roast on prepared pan until tomatoes are tender and cheese is melted, about 10 to 15 minutes
- Prepare Steaks and Shrimp
- Season steaks with salt and pepper
- Heat butter and olive oil in skillet, add steaks cook on medium high, about 4 minutes on each side, depending on the thickness of your steaks for medium rare. Remove to plate to rest
- Season shrimp with sriracha seasoning
- In the same pan steaks were cooked in add shrimp, adding butter if pan is dry and saute shrimp just until pink about 4 minutes
- Serve steak with shrimp and tomatoes, drizzle with sriracha hollindaise, offering more on the side. Garnish with green onions
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