Ingredients

• 2 (1-inch-thick) grilling steaks (such as ribeye, New York strip, or tenderloin), about 2 lb
• 2 ¼ teaspoons Cajun (or seafood) seasoning, divided
• 1 tablespoon olive oil
• 2 tablespoons fresh chives
• 1 (12 oz) box frozen breaded butterfly shrimp
• 1 cup diced fresh yellow onions
• ¾ cup seafood stock (or clam juice)
• ¼ cup sherry wine (or apple juice)
• 1 cup lobster (or seafood) bisque

Steps

1. Preheat oven to 425°F. Preheat large sauté pan on medium-high 2–3 minutes. Coat steaks with 2 teaspoons seasoning (wash hands). Arrange shrimp on baking sheet and bake 6 minutes.
2. Place oil in pan, then add steaks; cook 2 minutes on each side or until browned. Chop chives. Flip shrimp and add steaks to same baking sheet.
3. Complete baking shrimp following package instructions; bake steaks 8–10 more minutes until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let rest 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Meanwhile, reduce heat on same sauté pan to medium, then add onions to steak drippings; cook 2–3 minutes, stirring occasionally, until tender. Add stock and wine; cook 4–5 minutes until reduced by about two-thirds.
5. Reduce heat on pan to low; add bisque and cook 1–2 minutes until hot and sauce thickens. Slice steak and drizzle with sauce; top with shrimp. Sprinkle with remaining ¼ teaspoon seasoning and chives; serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 1 ½ lb fresh asparagus spears
• 3 tablespoons olive oil, divided
• ½ teaspoon kosher salt
• ⅓ cup roasted, salted pistachios
• 1 lemon, for zest/juice
• 1 cup grape tomatoes

Steps

1. Preheat oven to 425°F. Cut tough root ends from asparagus, then coat with 2 tablespoons oil and season with salt; place on baking sheet in single layer.
2. Bake asparagus 8 minutes. Chop pistachios. Zest lemon (1 teaspoon), then juice (2 tablespoons).
3. Top asparagus with tomatoes, zest, juice, and pistachios, and drizzle with remaining 1 tablespoon oil; bake 3–4 more minutes until asparagus is tender. Toss with pan drippings; serve.