Description
A delicious surf and turf dish, Steak and Shrimp with Chimichurri Sauce combines juicy steak, tender shrimp, and a vibrant herbaceous sauce. Perfect for special occasions or an easy gourmet dinner, this protein-packed meal is full of bold flavors and simple to prepare.
Ingredients
Scale
For the Steak and Shrimp:
- 2 ribeye or filet mignon steaks (about 1-inch thick)
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp fresh lemon juice
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
Instructions
- Prepare the Chimichurri Sauce
- Mix parsley, cilantro (if using), and garlic in a bowl.
- Add olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- Stir in lemon juice and mix well. Set aside to let flavors meld.
- Cook the Steak
- Season steaks with salt, black pepper, and smoked paprika.
- Heat a large skillet or grill over medium-high heat and add 1 tbsp olive oil.
- Sear steaks for 3-4 minutes per side for medium-rare (adjust for desired doneness).
- Add 1 tbsp butter and half of the minced garlic; baste the steaks for another minute.
- Remove from heat and let rest for 5-10 minutes.
- Cook the Shrimp
- In the same skillet, add another tablespoon of olive oil.
- Sauté shrimp with remaining garlic, red pepper flakes (if using), and lemon juice for 2-3 minutes per side until pink and opaque.
- Stir in the remaining butter and let it melt into the shrimp.
- Assemble and Serve
- Slice steak against the grain.
- Arrange steak and shrimp on plates.
- Drizzle chimichurri sauce generously over the top.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Storage: Store leftover steak, shrimp, and chimichurri separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat steak in a skillet over low heat; shrimp can be quickly warmed in a pan with butter.
- Freezing: Chimichurri sauce can be frozen in small portions and thawed as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Pan-Frying, Grilling (optional)
- Cuisine: Argentinian, American
Keywords: Steak and Shrimp, Chimichurri Sauce, Surf and Turf, Easy Dinner Recipe, Protein-Packed Meal