2 New York strip steaks
1/2 pound peeled and deveined shrimp
2 tbsp dry rub (your favorite recipe or bottle)
fleur de sel & freshly ground pepper
2 handfuls arugula
good quality extra virgin olive oil
3 tbsp goat cheese
1/4 cup toasted chopped hazelnuts
Season steaks and shrimp with salt and pepper. Add dry rub evenly and rub in. Put shrimps in the fridge but leave steaks out to take the chill off.
Chop watermelon into 3/4 inch cubes. Scatter arugula in a large salad bowl and put watermelon cubes on top loosening up some of the arugula leaves so they are not all squished. Crumble goat cheese into the bowl and scatter hazelnuts. Place in fridge.
Heat a large stainless steel pan to medium high with a generous drizzle of olive oil. Blot the steaks to remove extra moisture and place in hot pan to sear. After a few minutes flip the steaks over and continue cooking it. The numbers of minutes you will need to cook the steak will depend on its size and thickness.
Use an instant read thermometer to cook the steaks for 130 to 135 degrees for medium rare. Place the steaks on a plate to rest and heat another pan for the shrimp. Once the pan is hot saute the shrimps. Slice up the steak on a bias and plate with the shrimp.
To dress the salad squeeze over the lemon juice and lightly drizzle in extra virgin olive oil. Add fleur de sel and freshly cracked pepper.
Dinner is ready!
Thanks Susan, and good luck! Readers, give Susan a thumbs up if you like this recipe!
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