Carb Chopped Surf N Turf Skillet

About

Turn a steakhouse Surf ‘N’ Turf meal into a convenient skillet meal! This is great for meal prepping or a large family-shared meal. The steak and shrimp are cooked to a golden char and coated in lemon before being added to buttery, low-carb vegetables. You can serve with lots of extra lemon juice or a rich keto condiment.

Ingredients

12 ounce roast beef, sirloin tip, visible fat eaten
¼ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon onion powder
⅛ teaspoon cayenne
⅛ teaspoon garlic, powder
½ tablespoon olive oil
¼ each – juice from one lemon lemon juice
1 tablespoon butter, unsalted
6 large shrimp raw
10 ounce california style vegetable mix by great value
¼ teaspoon salt
¼ teaspoon black pepper, ground
½ teaspoon italian seasoning
¼ each – juice from one lemon lemon juice, fresh
½ tablespoon butter, unsalted

Instructions

On a flat surface, season a steak with the first amounts of salt and pepper, the onion powder, cayenne, and garlic.
Heat the olive oil in a large pan over medium-high heat and place in the steak. Place a lid over the pan and cook for 5-6 minutes per side for a medium steak (you may wish to slightly undercook your steak, since it will cook more later on). When you flip the steak over, squeeze the first amount of lemon juice over the steak. Transfer the cooked steak to a clean surface to cool, leaving all excess juices in the pan.
Deglaze your pan with the butter over low heat. Place in your shrimp (peeled and deveined) and cook the shrimp for about 3 minutes per side (lid on). The butter will pick up the leftover seasonings in the pan and turn the shrimp a beautiful golden brown.
Set the cooked shrimp aside to cool with the steak, once again leaving any excess juices in the pan. Once both are cool enough to handle, chop the steak and shrimp into small, bite-sized pieces.
Place THAWED california medley vegetables in the same pan over a medium heat. Toss the veggies so they pick up any butter and seasonings in the pan. Season the veggies with the final salt, pepper, and italian seasoning. Cook until the veggies are tender and have a slight char to them.
Turn the heat to a medium-low. Toss in the final amount of lemon juice and butter, making sure the veggies get completely coated. Then, return the chopped steak and shrimp to the skillet. Continually cook and stir until all ingredients are heated through.