Grilled Steak with Shrimp, Asparagus, and Sides
Ingredients:
For the Steak:
2 boneless ribeye or sirloin steaks
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon garlic powder
Salt and pepper to taste
For the Shrimp:
12 large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon lemon juice (for garnish)
For the Asparagus:
1 bunch of fresh asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon lemon zest (optional)
For the Macaroni and Cheese:
8 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional, for topping)
For the Sides:
4 small potatoes, halved
2 ears of corn on the cob, husked
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steak:
Preheat the grill or grill pan over medium-high heat.
Rub the steaks with olive oil and season generously with rosemary, thyme, garlic powder, salt, and pepper.
Grill the steaks for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Let them rest for a few minutes before slicing into pieces to reveal the juicy, medium-rare interior.
Grill the Shrimp:
In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Drizzle with lemon juice for added brightness.
Grill the Asparagus:
Toss the trimmed asparagus with olive oil, salt, and pepper.
Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred. Optionally, sprinkle with lemon zest for extra flavor.
Make the Macaroni and Cheese:
Cook the elbow macaroni according to package instructions, drain, and set aside.
In a large saucepan, melt butter over med
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