Pan Fried Steak and Paprika Shrimp

Meanwhile, roughly chop tarragon. Core, then cut pepper(s) into 1/4-inch slices. Mince or grate garlic. Peel, then thinly slice shallot. Drain, then pat shrimp dry with paper towels. In a medium bowl, whisk together garlic, paprika and 1 tbsp oil (dbl 4 ppl). Add the shrimp. Toss to coat. Season with salt and pepper. Set aside.

Cut ciabatta buns in half and arrange on a baking sheet, cut-side up. Divide the shrimp between buns. Toast in the bottom of the oven, until ciabatta are golden-brown and shrimp are cooked through 6-8 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) 

Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for mediumrare; steak size will affect doneness.**) 

When the steak is done, transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and shallots. Cook, stirring occasionally, until the peppers are tender-crisp, 3-4 min.