This was kind of a random dinner combining steak with leftover shrimp in the freezer. Served with a riff on Ben’s cole slaw, which used kohlrabi, zoodles, carrots and snow peas instead of cole slaw mix.
1 ribeye steak, small (I think ours was about 12 oz
about 3/4 pound large shrimp
3 scallions, sliced into long pieces
3 garlic scapes, sliced into long pieces
two cloves garlic, minced
1 tbsp ginger
soy sauce (a few glugs for marinating)
sesame oil (a few glugs for marinating)
splash sherry (for marinating)
2 tbsp coconut oil
Marinate shrimp and steak in soy sauce, sesame oil, sherry and ginger.
Season steak with salt and pepper. Heat 1 tbsp oil in a cast iron skillet. When super hot, add steak. Cook, flipping once, until desired temperature.
When steak’s about halfway done, heat oil in another pan. Add vegetables and sautee a few minutes. Add shrimp and sautee another two minutes or until opaque.