Ingredients:

  • 1.5 lbs Sirloin Steak, cut into 1.5-inch cubes
  • 1 lb Large Shrimp, peeled and deveined
  • 2 tbsp Avocado oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarsely ground black pepper
  • 1/2 cup Unsalted butter, melted
  • 4 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1 tbsp Fresh lemon juice
  • 1 bunch Asparagus, woody ends trimmed
  • 1 medium Lemon, thinly sliced into rounds

Instructions:

  1. Preheat your oven to 425°F (220°C). Arrange the steak cubes and asparagus on a large rimmed baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to coat and spread in a single layer.
  2. Place the sheet pan in the oven and roast for 8–10 minutes until the steak begins to brown and asparagus is bright green.
  3. Remove the pan from the oven. Arrange the shrimp and lemon slices in the gaps between the steak and asparagus. Whisk melted butter, garlic, paprika, and lemon juice together; pour 3/4 of this mixture over the pan ingredients.
  4. Return the pan to the oven for 5–7 minutes until shrimp are opaque and pink. Pour the remaining garlic butter over the hot steak and shrimp and let rest for 3 minutes before serving.