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
Scale
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.
