If you have ever dreamed of the perfect combination of land and sea on your plate, then the Surf & Turf with Chimichurri Recipe will absolutely thrill your taste buds. This vibrant dish brings together juicy, perfectly grilled ribeye steaks and succulent shrimp, all beautifully enhanced by a fresh, zesty chimichurri sauce that bursts with herbs and garlic. It’s not just a meal; it’s a celebration of flavors and textures that feels special enough for entertaining but simple enough for any weeknight feast. Trust me, once you try this Surf & Turf with Chimichurri Recipe, it will quickly become a favorite you’ll want to share with everyone you know.
Ingredients You’ll Need
The magic of this Surf & Turf with Chimichurri Recipe lies in the simplicity and quality of each ingredient. Every component contributes to a harmonious balance of savory, fresh, and slightly spicy notes that make this dish sing, while the colors of the parsley and shrimp add so much vibrancy to your plate.
- Ribeye or strip steaks (about 1 inch thick): Choose cuts with good marbling for juicy, flavorful results when grilled.
- Large shrimp, peeled and deveined: Fresh or thawed shrimp work best for quick sautéing and perfect tenderness.
- Olive oil: A versatile oil that helps season and cook the protein while adding subtle fruity notes.
- Garlic powder: Enhances the natural savoriness of the steak and shrimp without overpowering them.
- Salt and black pepper: Essential for seasoning and bringing out the full flavor of both surf and turf.
- Butter (for shrimp): Adds richness and a slight caramelization to the shrimp during sautéing.
- Fresh parsley: The bright base of your chimichurri providing vibrant green color and fresh herbal flavor.
- Fresh oregano (or dried): Adds an earthy, slightly minty complexity to the chimichurri sauce.
- Garlic cloves, minced: Delivers pungency and warmth to the chimichurri that elevates the entire dish.
- Red pepper flakes (optional): For those who like a subtle kick that balances the freshness of the herbs.
- Red wine vinegar: Gives a tangy brightness that wakes up the flavors and cuts through the richness.
How to Make Surf & Turf with Chimichurri Recipe
Step 1: Make the Chimichurri
Start by combining your chopped parsley, oregano, minced garlic, and red pepper flakes in a bowl. Then stir in olive oil and red wine vinegar, seasoning with salt and pepper to taste. Let this lively sauce rest for at least 15 minutes so the flavors meld beautifully—this sprinkle of fresh herb magic will make your surf and turf unforgettable.
Step 2: Prepare and Cook the Steak
Pat your steaks dry for a nice sear and coat them evenly with olive oil, garlic powder, salt, and pepper. Heat your grill or cast iron skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side for a perfect medium-rare, or adjust time to your preferred doneness. Once cooked, allow the steaks to rest for 5 minutes so the juices redistribute and keep your meat wonderfully tender.
Step 3: Sauté the Shrimp
While the steak rests, melt butter in a separate skillet over medium heat. Season your shrimp with salt and pepper, then sauté them for 2 to 3 minutes per side until they turn pink and slightly golden. The butter ensures each shrimp is succulent with a lovely, rich finish that pairs beautifully with the steak.
Step 4: Bring It All Together
Slice the rested steak and arrange it elegantly on your plates alongside the buttery shrimp. Generously spoon your vibrant chimichurri sauce over both to complete this stunning dish. The herby sauce complements both proteins perfectly, creating a harmony of flavor you won’t be able to get enough of.
How to Serve Surf & Turf with Chimichurri Recipe
Garnishes
Fresh herb sprigs, extra chopped parsley, or thin lemon wedges make perfect garnishes to brighten each bite. They add a fresh pop of color and a final aromatic touch that elevates the dish visually and in flavor.
Side Dishes
Roasted potatoes, grilled vegetables, or a crisp salad are wonderful companions to this Surf & Turf with Chimichurri Recipe. These sides not only balance the richness of the steak and shrimp but also provide textural contrast and extra layers of flavor to your meal.
Creative Ways to Present
For a special dinner, try serving your sliced steak and shrimp on a wooden board with small bowls of chimichurri on the side. Or pile the surf and turf over a bed of garlic mashed potatoes or creamy polenta for a cozy yet elegant presentation that invites guests to dig in happily.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the steak and shrimp separately in airtight containers in the refrigerator. The chimichurri sauce, being herb-based, keeps beautifully and should be kept in its own container to maintain freshness and vibrant flavor.
Freezing
While it’s best to enjoy surf and turf fresh, you can freeze cooked shrimp and steak in portions for up to 2 months. Chimichurri does not freeze well due to its fresh herbs, so make a fresh batch when ready to serve again for that unmistakable zing.
Reheating
Gently reheat the steak and shrimp in a skillet over low heat or in the oven wrapped in foil to keep them tender. Avoid microwaving if possible, as it can toughen the meat. Once warmed, add fresh chimichurri just before serving to restore that bright, fresh flavor.
FAQs
Can I use other types of steak for this Surf & Turf with Chimichurri Recipe?
Absolutely! While ribeye or strip steak offer great flavor and texture, you can also use filet mignon, sirloin, or even flank steak. Just adjust cooking times depending on thickness and cut.
Is chimichurri sauce spicy?
The sauce can be mildly spicy if you add the optional red pepper flakes, but you can control the heat level to suit your taste by adjusting the amount or leaving them out altogether.
Can I prepare chimichurri in advance?
Yes, chimichurri actually tastes better after it sits for a few hours or overnight. Make it a day ahead and refrigerate, just bring it to room temperature before serving for the best flavor.
What’s the best way to cook shrimp for surf and turf?
Sautéing shrimp in butter over medium heat is quick and delicious, giving them a lightly caramelized exterior while keeping the inside tender. Avoid overcooking to maintain juiciness.
Can I grill the shrimp together with the steak?
You can, but shrimp cook much faster than steak, so grill them separately or add shrimp after flipping your steak to avoid overcooking.
Final Thoughts
This Surf & Turf with Chimichurri Recipe is truly a gem that brings together simple ingredients for a spectacular taste experience. Whether it’s a weekend treat or a celebration dinner, it’s sure to impress both your palate and your guests. Give it a go and enjoy the perfect balance of juicy steak, tender shrimp, and that unbeatable chimichurri zing—once you try it, it’s bound to become one of your all-time favorites!
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Surf & Turf with Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-Inspired
- Diet: Gluten Free
Description
A delicious Argentinian-inspired surf and turf featuring grilled ribeye steak and sautéed shrimp, served with a vibrant and tangy chimichurri sauce. Perfect for a special dinner, this recipe balances savory meats with fresh herbs and a kick of red pepper flakes.
Ingredients
For the Steak & Shrimp:
- 2 ribeye or strip steaks (about 1 inch thick)
- 12 large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- Salt and black pepper to taste
- 1 tablespoon butter (for shrimp)
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano (or 1 teaspoon dried)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Make the Chimichurri: In a bowl, combine parsley, oregano, garlic, and red pepper flakes (if using). Stir in olive oil and red wine vinegar. Season with salt and pepper to taste. Let the mixture sit for at least 15 minutes to develop the flavors.
- Prepare and Cook the Steaks: Pat the steaks dry with paper towels. Rub both sides with olive oil, then season generously with garlic powder, salt, and black pepper. Heat a grill or cast iron skillet over medium-high heat. Cook the steaks for 3–4 minutes per side to reach medium-rare or adjust timing to your preferred doneness. Remove steaks and let them rest for 5 minutes to retain juices.
- Cook the Shrimp: In a separate skillet over medium heat, melt the butter. Season the shrimp with salt and pepper, then sauté them for 2–3 minutes per side until they turn pink and are cooked through. Avoid overcooking to maintain tenderness.
- Serve: Slice the rested steak and arrange on plates alongside the sautéed shrimp. Spoon the chimichurri sauce generously over both the steak and shrimp. Serve immediately for the best flavor and texture.
Notes
- Pair this dish with roasted potatoes, grilled vegetables, or a fresh green salad for a complete meal.
- The chimichurri sauce can be prepared a day ahead and refrigerated; just bring it to room temperature before serving to enhance the flavors.
