Platter with steak, shrimps, eggs and zucchini

Preparation: 45 min

Dry the steaks with paper towels well. Season the T-bone steaks with 1 ¼ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder. Preheat a grill until 400F/200C or higher.

Sear the steaks on the first side for several minutes or until solid grill marks form.

Season the zucchini spears with 1 tbsp olive oil and ¼ tsp salt.

Flip the steaks and turn them 90 degrees as well. Add the olive oil coated zucchini spears to the grill. Cook the steaks until well done. The time will vary depending on how hot your grill is, the steaks’ thickness, and the temperature the steaks started. If you are unsure of doneness, use a thermometer. Medium-rare steaks should read around 130 F on the grill and continue to rise but should be no greater than 135 F. Set them aside and rest. Carefully watch for the zucchini to become cooked as well.

Heat a medium-sized nonstick skillet over medium heat until hot. Add 1 tbsp butter, melt and tilt the pan to distribute it. Add the shrimp and ½ tsp garlic powder, and ¼ tsp salt. Cook until nicely browned and pink. Set them aside while you cook the eggs.

Cook the eggs in ½ tbsp of butter to your liking. For this recipe, we cooked them sunnyside up by cooking them on the first side for several minutes and until the whites turned opaque, and the edges were brown and crispy. Arrange the steaks on the platter surrounded by the eggs, shrimp, and zucchini spears.

keto lunch