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
Scale
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.
