Ingredients: For the Grilled Steak: 2 beef tenderloin fillets (about 6 to 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter Olive oil for grilling For the Grilled Shrimp and Scallops: Large sea scallops Jumbo shrimp, peeled and deveined Olive oil Salt and pepper For the Garlic Butter Sauce: 3 cloves garlic, minced 6 tablespoons unsalted butter, cubed 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 1 tablespoon freshly squeezed lemon juice 2 teaspoons lemon zest Salt and pepper For the Cheesy Mashed Potatoes: Prepared mashed potatoes (homemade or store-bought) Grated cheddar cheese Butter Salt and pepper For the Broccoli: Fresh broccoli florets Olive oil Salt and pepper Instructions: Grill the Steak: Preheat your grill or grill pan over medium-high heat. Pat the steak dry with paper towels and season with salt and pepper. Grill the steak for about 4-6 minutes per side (adjust based on desired doneness). Remove from the grill and let

it rest. Grill the Shrimp and Scallops: Season the shrimp and scallops with salt and pepper. Grill the shrimp and scallops for 2-3 minutes per side until cooked through. Set aside and keep warm. Make the Garlic Butter Sauce: In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant. Stir in parsley, chives, lemon juice, and lemon zest. Season with salt and pepper. Prepare the Cheesy Mashed Potatoes: Mix grated cheddar cheese, butter, salt, and pepper into warm mashed potatoes. Stir until the cheese is melted and the mixture is creamy. Roast the Broccoli: Toss broccoli florets with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 15-20 minutes until tender. Serve: Arrange the grilled steak, shrimp, and scallops on a platter. Drizzle with garlic butter sauce. Serve with cheesy mashed potatoes and roasted broccoli.