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Surf & Turf Meets Chimichurri

A delightful combination of succulent steak and tender shrimp, drizzled with a vibrant chimichurri sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Surf & Turf
  • 1 pound ribeye steak Use high-quality ribeye for the best flavor.
  • 1 pound shrimp, peeled and deveined Fresh shrimp is recommended.
  • Salt and pepper, to taste Season generously.
  • Olive oil, for grilling For brushing the grill.
For the Chimichurri
  • 1 cup fresh parsley, finely chopped Use flat-leaf parsley for more flavor.
  • 1/2 cup olive oil Extra virgin olive oil recommended.
  • 1/4 cup red wine vinegar Adjust according to taste.
  • 4 cloves garlic, minced Fresh garlic adds the best flavor.
  • 1 teaspoon red pepper flakes Add more for extra heat.
  • Salt and pepper, to taste To season the chimichurri.

Method
 

Preparation
  1. In a medium bowl, whisk together the parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Set aside.
  2. Fire up your grill or grill pan over medium-high heat.
  3. Generously season the ribeye steak with salt and pepper.
Cooking
  1. Grill the steak for about 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.
  2. Remove the steak from the grill and let it rest for about 5 minutes before slicing.
  3. While the steak rests, toss the shrimp with olive oil, salt, and pepper. Grill for about 3-4 minutes until they turn pink and opaque.
Serving
  1. Slice the steak into strips and arrange on a platter with the grilled shrimp.
  2. Generously drizzle chimichurri over the steak and shrimp before serving.

Notes

Chimichurri can be made a day in advance for better flavor. Store any leftovers in an airtight container in the fridge for up to 3 days. A cast iron skillet can be used instead of a grill if necessary.