surf and turf with parsley potatoes... 25 minutes

the goods:

1/2 pound small new red potatoes, halved or quartered if large
1 tablespoon vegetable oil
2 sirloin steaks
3 sprigs thyme
3 tablespoons unsalted butter
10 extra-large shrimp, peeled and deveined, tails left on
1/4 cup chopped fresh parsley



Place potatoes in a medium pot and cover with cold water by 1 inch. Season with salt; bring to a boil over medium, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Drain potatoes and return to pot.



Meanwhile, heat oil in a medium skillet over medium-high. Pat steaks dry with a paper towel and season with salt and pepper. Add steaks to skillet, cook until browned well, about 7 minutes per side. Reduce heat to medium, top steaks with thyme, and add 1 tablespoon butter to skillet. When butter froths, tilt skillet slightly so butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil.



Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to skillet; when it froths, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper, transfer to a plate and sprinkle with a portion of the parsley.



Return skillet to medium heat and add cooked potatoes. Cook, stirring, until potatoes are heated through and starting to break down, 1 minutes. Add 1 tablespoon butter and remaining parsley and toss to coat. Season with salt and pepper.