If you’ve been craving a meal that delivers the best of land and sea with a vibrant kick of fresh herbs and spices, this Surf & Turf with Chimichurri Recipe is about to become your new go-to. Picture this: juicy, perfectly seared ribeye steaks paired with succulent shrimp, all drizzled with a zesty chimichurri sauce that bursts with brightness and a touch of heat. This dish is as impressive as it is comforting, combining rich textures and bold flavors in a way that feels celebratory but is absolutely doable on a weeknight. Whether you’re entertaining guests or just treating yourself, this Surf & Turf with Chimichurri Recipe promises a tasty adventure every time.
Ingredients You’ll Need
This recipe keeps things straightforward but don’t be fooled — every ingredient plays a vital role in creating a harmonious and unforgettable dish. From the hearty ribeye steaks to the fresh herbs in the chimichurri, each element adds unique taste, texture, or color that brings the meal to life.
- 2 ribeye steaks (about 12 ounces each): Choose well-marbled steaks for maximum juiciness and flavor.
- 1 pound large shrimp peeled and deveined: Fresh or thawed shrimp work best, adding that sweet ocean bite.
- 3 tablespoons olive oil divided: Used for searing and in the chimichurri, it brings richness and helps meld flavors.
- 2 teaspoons salt divided: Enhances natural flavors throughout the dish.
- 1 teaspoon black pepper divided: Adds a gentle peppery heat without overwhelming other tastes.
- 1 teaspoon smoked paprika: Gives a subtle smoky depth to the shrimp.
- 3 cloves garlic minced: Essential for aroma and punch in both the shrimp and chimichurri.
- 2 tablespoons unsalted butter: Adds luxurious richness and helps the shrimp cook evenly.
- For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped: Bright, grassy notes that form the sauce’s foundation.
- 1/4 cup fresh cilantro finely chopped: Adds a fresh, slightly citrusy twist.
- 3 cloves garlic minced: Brings pungency and depth to the sauce.
- 1/3 cup olive oil: Keeps the sauce luscious and carries the herbs perfectly.
- 2 tablespoons red wine vinegar: Offers a tangy balance to the rich steak and shrimp.
- 1 teaspoon dried oregano: Warms the sauce with subtle earthiness.
- 1/2 teaspoon red pepper flakes: Injects just the right amount of heat.
- 1/2 teaspoon salt: Brings all the juices and herbs together.
- 1/4 teaspoon black pepper: Complements the chili flakes with mild warmth.
How to Make Surf & Turf with Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by combining all the chimichurri sauce ingredients in a small bowl. Give it a good stir so that the olive oil, vinegar, herbs, garlic, and spices come together into a vibrant, slightly chunky sauce. Set this aside at room temperature to let those flavors marry while you cook the steak and shrimp. This resting ups the brightness and makes the sauce taste truly fresh and lively.
Step 2: Season and Cook the Ribeye Steaks
Pat your ribeyes dry with paper towels to ensure a perfect sear. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper evenly over the steaks. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until shimmering. Carefully place the steaks in the pan and cook for about 4 to 5 minutes on each side, depending on how done you like your steak. When cooked to your liking, remove the steaks, tent loosely with foil, and let them rest—this keeps all those delicious juices locked in.
Step 3: Sauté the Shrimp with Garlic and Smoked Paprika
In the same skillet (no need to waste those flavorful browned bits), add the butter, minced garlic, and smoked paprika. Let the garlic soften for about 30 seconds before adding the shrimp. Season the shrimp with the remaining salt and pepper, then sauté them for 2 to 3 minutes per side until they turn pink and opaque. This quick cooking keeps the shrimp tender and savory, perfectly complementing the steak.
Step 4: Slice Steaks and Plate with Shrimp
Slice the rested ribeye steaks against the grain into thick, juicy strips. Arrange the steak slices alongside the sautéed shrimp on your serving platter. Spoon generous amounts of that vibrant chimichurri sauce over the top, allowing the bright flavors and fresh herbs to enhance every bite. The contrast of rich meat, sweet shrimp, and zesty sauce is what truly makes this Surf & Turf with Chimichurri Recipe shine.
How to Serve Surf & Turf with Chimichurri Recipe
Garnishes
A sprinkle of chopped fresh parsley or a wedge of lemon brings a pop of color and freshness on the plate. Fresh herbs not only look beautiful but also add an extra layer of herbaceous brightness that pairs wonderfully with the chimichurri. A few red pepper flakes sprinkled on top can also brighten the presentation and add a subtle kick.
Side Dishes
This dish loves company—think rustic roasted potatoes with crispy edges, grilled seasonal vegetables brushed with olive oil, or thick slices of crusty artisan bread to sop up every last drop of chimichurri. These sides add hearty textures and balance, turning the meal into something truly memorable and well-rounded.
Creative Ways to Present
For a casual dinner party, serve the shrimp on skewers resting atop the steak slices with chimichurri drizzled liberally. Alternatively, arrange the components on a large wooden board for a rustic, family-style feast where everyone can help themselves. Don’t forget colorful bowls of sauce and sides nearby to make the presentation inviting and interactive.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the steak and shrimp in an airtight container in the refrigerator, keeping the chimichurri sauce separate in a small jar or bowl. This prevents the herbs from losing their vibrancy and keeps the textures intact. Enjoy within 2 days for the best taste.
Freezing
While steaks and shrimp are best enjoyed fresh, you can freeze cooked shrimp for up to a month. Wrap tightly in freezer-safe bags or containers. Ribeye is not ideal for freezing after cooking as it tends to lose its tenderness, but you can freeze uncooked steaks instead and thaw when ready to prepare this Surf & Turf with Chimichurri Recipe.
Reheating
Gently reheat leftover shrimp and steak in a skillet over low heat just until warmed through to avoid overcooking. Avoid microwaving if possible, as it can toughen the meat. Reheat the chimichurri sauce separately and drizzle on after warming to preserve its fresh flavors and texture.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye is recommended for its marbling and flavor, cuts like sirloin or strip steak can work nicely too. Just adjust cooking times as needed depending on thickness and tenderness.
Is this recipe suitable for grilling instead of stovetop?
Yes! Surf & Turf with Chimichurri Recipe is perfect for grilling. Cook the steaks and shrimp directly on a preheated grill for that smoky char, then toss the sauce over at serving time for an irresistible outdoor meal.
Can I make the chimichurri sauce without cilantro?
Sure thing! If cilantro isn’t your favorite, simply increase the parsley or add a bit of fresh oregano for a slightly different but still delicious flavor profile.
How spicy is the chimichurri sauce?
The red pepper flakes provide a subtle heat that enhances the bright herbaceous notes without overwhelming the palate. You can always adjust the amount to suit your spice preference.
What wine pairs well with Surf & Turf with Chimichurri Recipe?
A medium-bodied red like Malbec or a crisp white such as Sauvignon Blanc balances nicely with the richness of the steak and the zesty chimichurri. Both choices enhance the meal’s flavors beautifully.
Final Thoughts
This Surf & Turf with Chimichurri Recipe is truly a crowd-pleaser that balances bold, fresh flavors with hearty, satisfying proteins. It’s a celebration of vibrant sauces and perfectly cooked surf and turf that’s just waiting to become a favorite in your home cooking lineup. Give it a go—you might just find it’s the perfect dish to elevate any dinner occasion.
Print
Surf & Turf with Chimichurri Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-American
- Diet: Gluten Free
Description
Surf & Turf with Chimichurri is a flavorful and satisfying main course combining juicy grilled ribeye steaks and perfectly cooked shrimp, all topped with a vibrant, herbaceous chimichurri sauce. This Argentinian-American inspired dish is perfect for special occasions or an impressive weeknight meal, delivering a wonderful balance of rich meats and fresh, zesty herbs.
Ingredients
Surf & Turf
- 2 ribeye steaks (about 12 ounces each)
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Chimichurri Sauce: In a small bowl, combine the parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Mix well and set aside at room temperature to let the flavors meld.
- Season Steaks: Pat the ribeye steaks dry using paper towels. Then, season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper evenly.
- Cook Steaks: Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Place steaks in the skillet and cook for 4 to 5 minutes per side, depending on preferred doneness. Once cooked, remove steaks from the skillet and tent them with foil to rest and retain juices.
- Cook Shrimp: In the same skillet, add butter, minced garlic, and smoked paprika. Stir to combine, then add the shrimp. Season shrimp with the remaining salt and black pepper. Cook the shrimp for 2 to 3 minutes per side until they turn pink and are opaque.
- Slice and Serve: Slice the rested steaks against the grain. Plate the steak slices alongside the cooked shrimp. Generously spoon chimichurri sauce over the top of both for a fresh, tangy finish.
Notes
- For best flavor, prepare the chimichurri sauce a few hours ahead to allow the flavors to meld thoroughly.
- This dish pairs wonderfully with roasted potatoes, grilled vegetables, or crusty bread for a complete meal.
- If preferred, the steaks and shrimp can be grilled directly on a grill instead of cooking in a skillet for added smoky flavor.
