Surf-and-Turf Brunch

Steps

How to make it

Prep 12 min · Cook 18 min

1. Bring beef 120 g to room temperature 15 minutes; pat dry; season both sides with a pinch of salt and black pepper. Rinse shrimp 80 g, drain, and devein; cut tomato 1/2 into thick slices; mince 2 garlic cloves.
2. Heat 1 tbsp olive oil in a skillet over medium-high; sear steak 2 minutes on the first side until deep brown, then flip and cook 2 minutes more (center 55–60°C for pink, or extend to 65°C for medium).
3. Rest steak 3 minutes, then slice against the grain; add 1 tsp olive oil to the same pan and sauté garlic 15 seconds until fragrant.
4. Add shrimp over high heat and stir-fry 1–2 minutes until orange-pink and curled; squeeze 1 tsp lemon juice and remove.
5. Pan-fry tomato slices in the remaining oil 1 minute per side until slightly softened; in another pan, scramble egg 1 over low heat until softly set.
6. Arrange steak, shrimp, tomato, and eggs on a plate; drizzle a little olive oil and black pepper; serve immediately.

Tips & storage

Make it easier

• Rest steak so juices settle before slicing.
• Cook shrimp last so they do not toughen in the pan.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best fresh; reheated steak and shrimp lose texture.

Substitutions