Surf and Turf with Chimichurri Sauce – Steak and Shrimp Dinner

Introduction

Imagine a dinner that combines the best of both worlds: the savory richness of a perfectly grilled steak and the succulent sweetness of seared shrimp, all tied together with the bright, herby flavor of chimichurri sauce. This surf and turf recipe is not just a meal, it’s an experience. It’s about creating a dish that’s both elegant and accessible, using everyday ingredients to craft something truly special. Whether you’re a seasoned chef or a culinary newbie, this recipe is designed to guide you through the process with ease, ensuring that every bite is a testament to the magic that happens when flavors and textures come together in perfect harmony.

Why This Works

• Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between the richness of the steak, the delicacy of the shrimp, and the freshness of the chimichurri, making it appealing to a wide range of palates. Moreover, it uses ingredients that are readily available in most supermarkets, making it convenient for anyone to try.

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• Ease of preparation: Despite its sophisticated appearance and taste, this surf and turf with chimichurri sauce is surprisingly easy to prepare. The steps are straightforward, and each component can be prepared ahead of time, making it a great option for both weeknight dinners and special occasions.
• Impressive results with minimal effort: The combination of grilled steak, seared shrimp, and homemade chimichurri sauce might seem like a lot of work, but the truth is, each element is relatively simple to prepare. The end result is a dish that looks and tastes like it was prepared by a professional chef, but requires minimal fuss and effort.

Ingredients

• 1.5-2 pounds flank steak or ribeye, trimmed of excess fat
• 1 pound large shrimp, peeled and deveined
• 1 cup fresh parsley leaves and stems
• 1 cup fresh oregano leaves
• 2 cloves garlic, minced
• 1 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for some heat)

Instructions

1. Step 1: Prepare the Chimichurri Sauce – In a food processor, combine parsley, oregano, garlic, red pepper flakes (if using), salt, and black pepper. Process until the mixture is well combined and the herbs are finely chopped. With the processor running, slowly pour in the red wine vinegar and then the olive oil through the top. Process until the sauce is well emulsified. Taste and adjust the seasoning as needed.
2. Step 2: Grill the Steak – Preheat your grill to medium-high heat. Season the steak with salt and pepper on both sides. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should be at least 130°F to 135°F. Once cooked, let the steak rest for 10 minutes before slicing it thinly against the grain.
3. Step 3: Sear the Shrimp – Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan, then add the shrimp. Cook for 2-3 minutes per side, until the shrimp are pink and cooked through. Remove the shrimp from the pan and set them aside on a plate.
4. Step 4: Serve – Slice the rested steak into thin strips. Serve the steak with the seared shrimp and spoon the chimichurri sauce over the top of both. You can also serve with your choice of sides, such as grilled vegetables, roasted potatoes, or a simple salad.

Handy Tips

• For the chimichurri sauce, use fresh and high-quality herbs for the best flavor. You can also make the sauce ahead of time and store it in the refrigerator for up to 1 week.
• When grilling the steak, make sure to not press down on it with your spatula, as this can squeeze out juices and make the steak tough.
• Shrimp cook quickly, so keep an eye on them to avoid overcooking. They should be opaque and pink when fully cooked.

Heat Control

Heat control is crucial in this recipe, especially when grilling the steak and searing the shrimp. For the steak, medium-high heat is ideal for achieving a nice crust on the outside while keeping the inside juicy. When cooking the shrimp, medium-high heat helps to sear them quickly, locking in their moisture and flavor. Always use a thermometer to ensure your grill or pan is at the right temperature, and adjust the heat as needed to prevent burning or undercooking.

Crunch Factor

The crunch factor in this dish comes from the fresh herbs in the chimichurri sauce and the slight char on the grilled steak and seared shrimp. To enhance the crunch, you can also serve the dish with some crispy elements, such as toasted bread or crispy fried onions. The key is to balance textures so that each bite includes a variety of sensations, from the tender steak and shrimp to the crunchy, fresh accents.

Pro Kitchen Tricks

• Letting the steak rest before slicing is crucial for retaining its juices. Use this time to prepare the rest of the dish, such as heating the plates or preparing any sides.
• For an extra burst of flavor, marinate the steak and shrimp in some of the chimichurri sauce for about 30 minutes before cooking. This will help the flavors penetrate deeper into the meat and seafood.
• Keep your kitchen organized by prepping all the ingredients before starting to cook. This includes chopping the herbs, seasoning the steak, and peeling the shrimp.

Storage Tips

• The chimichurri sauce can be stored in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using.
• Cooked steak and shrimp can be stored in the refrigerator for up to 3 days. Reheat them gently in the oven or on the stovetop, taking care not to overcook.
• For longer storage, consider freezing the cooked steak and shrimp. They can be frozen for up to 2 months. Simply thaw overnight in the refrigerator and reheat as needed.

Gift Packaging Ideas

If you’re considering gifting this dish, perhaps for a dinner party or as a care package, you can package the chimichurri sauce in decorative jars and pair it with a nicely wrapped steak and a bag of frozen shrimp. Add some recipe cards with instructions on how to prepare the dish, and don’t forget to include some suggestions for sides or drinks that would complement the meal well.

Flavor Variations

• Different spices: Consider adding some smoked paprika to the chimichurri for a smoky depth, or a pinch of cayenne pepper for an extra kick of heat.
• Creative toppings: In addition to the chimichurri, you could top the steak and shrimp with some crumbled feta cheese, diced tomatoes, or sliced avocado for added flavor and texture.
• Ingredient swaps: For a vegetarian version, swap the steak and shrimp with portobello mushrooms and eggplant, marinated and grilled in a similar fashion. For a vegan version, use tofu or tempeh and a vegan-friendly chimichurri sauce.

Troubleshooting

• Texture problems: If your steak turns out tough, it might be overcooked. Try cooking it to a lower internal temperature next time. If the shrimp are rubbery, they might be overcooked as well; aim for a shorter cooking time.
• Ingredient replacements: If you can’t find fresh parsley or oregano, you can substitute with other fresh herbs like basil or cilantro, though the flavor will be slightly different.
• Over/undercooking signs: For steak, check the internal temperature and the color. For shrimp, look for them to turn pink and opaque. Practice makes perfect, so don’t be discouraged if it takes a few tries to get the cooking times just right.

FAQs

• Can I freeze it? Yes, you can freeze the cooked steak and shrimp, and the chimichurri sauce can be stored in the refrigerator for up to a week or frozen for longer.
• Is it gluten-free? This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity.
• Can I double the recipe? Absolutely, this recipe can be easily doubled or tripled to feed a larger crowd. Just be sure to have enough grill or pan space to cook all the components without overcrowding.

Conclusion

This surf and turf with chimichurri sauce is a recipe that embodies the spirit of creative cooking while remaining accessible to cooks of all levels. It’s a dish that can be enjoyed on special occasions or as a treat any night of the week. The combination of grilled steak, seared shrimp, and the vibrant, herby chimichurri sauce is a match made in heaven, offering a flavor and texture experience that will leave you and your guests in awe. So don’t be afraid to experiment, to try new flavors and techniques, and most importantly, to share this culinary joy with others.