If you’re craving a dish that perfectly marries the best of land and sea, this Surf & Turf with Chimichurri Recipe will absolutely steal the show. Imagine juicy, tender ribeye steaks paired with succulent shrimp, all elevated by the vibrant, herbaceous punch of homemade chimichurri sauce. This combination balances smoky, rich flavors with fresh, zesty brightness, making it a guaranteed crowd-pleaser that feels both indulgent and lively. Whether for a special occasion or a weekend treat, this recipe invites you to enjoy a timeless classic with a South American twist that’s surprisingly simple to make.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is straightforward, and each one plays its part in creating a delicious harmony of taste and texture. From the robust ribeye steaks to the bright mix of herbs in the chimichurri, every component is essential for delivering that perfect surf and turf experience.
- Ribeye steaks (2, about 12 ounces each): Choose good quality cuts with nice marbling for juicy, flavorful bites.
- Large shrimp, peeled and deveined (1 pound): Fresh or thawed shrimp add a delicate seafood touch to balance the steak.
- Olive oil (3 tablespoons, divided): Used for cooking and in the sauce, it brings richness and helps sear the proteins beautifully.
- Salt (2 teaspoons, divided): Enhances all the natural flavors in the dish.
- Black pepper (1 teaspoon, divided): Adds just the right amount of mild heat and depth.
- Smoked paprika (1 teaspoon): Infuses the shrimp with a subtle smoky warmth.
- Garlic (6 cloves total, minced): Integral for both the shrimp sauté and the chimichurri’s vibrant punch.
- Unsalted butter (2 tablespoons): Melts into the shrimp, creating a luscious, fragrant coating.
- Fresh parsley (1 cup, finely chopped): The bright green base for the chimichurri, offering freshness.
- Fresh cilantro (1/4 cup, finely chopped): Adds a citrusy, herbal lift to the sauce.
- Red wine vinegar (2 tablespoons): Balances the herb oil in chimichurri with acidity.
- Dried oregano (1 teaspoon): Brings earthiness and a touch of Mediterranean flair.
- Red pepper flakes (1/2 teaspoon): Adds a gentle spicy kick to excite your taste buds.
How to Make Surf & Turf with Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by whisking together the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a small bowl. Let this vibrant concoction sit at room temperature for at least 20 minutes to allow the flavors to mingle and deepen. Trust me, making the chimichurri ahead of time really amps up its fresh, zesty punch, setting the tone for the whole dish.
Step 2: Season and Cook the Ribeye Steaks
Pat your steaks completely dry with paper towels—that’s the little trick for a proper sear. Then season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until shimmering. Place the ribeyes in the pan and cook for about 4 to 5 minutes per side until they reach your desired doneness. Once cooked, tent them loosely with foil and let them rest; this resting step is key to juicy, tender steak slices.
Step 3: Sauté the Shrimp
Using the same skillet, add butter, minced garlic, and smoked paprika. As the butter melts, toss in the shrimp and season with the remaining salt and black pepper. Cook the shrimp for 2 to 3 minutes on each side until they turn that gorgeous opaque pink—this quick cooking keeps them juicy and tender, complementing the steak perfectly.
Step 4: Slice and Serve
Slice the rested steaks against the grain to ensure maximum tenderness. Arrange the shrimp alongside, then generously spoon the chimichurri sauce over everything. The herb sauce not only adds color but also infuses each bite with bright, tangy flavor that beautifully cuts through the richness of steak and buttered shrimp.
How to Serve Surf & Turf with Chimichurri Recipe
Garnishes
To elevate your presentation and add fresh texture, sprinkle some extra chopped parsley or cilantro on top. Thin lemon wedges work wonders here, offering guests the option to add a splash of citrus brightness that pairs exceptionally well with both the shrimp and steak.
Side Dishes
This Surf & Turf with Chimichurri Recipe shines when accompanied by simple, hearty sides like roasted potatoes dusted with rosemary, grilled bell peppers and zucchini, or a rustic crusty bread that’s perfect for soaking up any extra chimichurri sauce. These sides round out the meal with satisfying textures and flavors without overpowering the main attraction.
Creative Ways to Present
Want to impress at your next dinner? Serve the sliced steak and shrimp on a large wooden board or platter and drizzle the chimichurri artistically. Add a scattering of cherry tomatoes or microgreens for vivid pops of color. This rustic, family-style approach invites guests to dive in and creates a lively, engaging dining atmosphere.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely hang around for long!), store the steak and shrimp separately from the chimichurri sauce in airtight containers in the refrigerator. This helps preserve the fresh herbaceousness of the sauce while preventing the meat from getting soggy.
Freezing
While steak and shrimp are best enjoyed fresh, you can freeze cooked shrimp for up to one month. Wrap them tightly in foil or freezer bags. Steak can be frozen, but freezing cooked ribeye may affect texture slightly. For best results, freeze the steak raw or enjoy leftovers chilled.
Reheating
When reheating, warm the steak gently in a low-temperature oven or stovetop pan to avoid drying it out, and sauté shrimp quickly just until warmed through. Reheat chimichurri sauce separately at room temperature or give it a light stir if chilled to bring out its original vibrant flavor.
FAQs
Can I use other cuts of steak for this Surf & Turf with Chimichurri Recipe?
Absolutely! While ribeye is perfect for its tenderness and marbling, you can substitute with sirloin, filet mignon, or strip steak depending on your preference. Just adjust cooking times accordingly.
How far in advance can I make the chimichurri sauce?
You can prepare chimichurri up to 2 days ahead. Storing it in the refrigerator allows the flavors to mature beautifully, but be sure to bring it back to room temperature before serving.
Is this recipe suitable for a gluten-free diet?
Yes! The Surf & Turf with Chimichurri Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities or celiac disease.
Can I grill the steak and shrimp instead of cooking them in a skillet?
Definitely. Grilling adds a fantastic smoky flavor and beautiful grill marks. Just make sure to oil the grill grates well and watch cooking times closely to avoid overcooking.
What wine pairs well with Surf & Turf with Chimichurri?
A bold red wine like Malbec or Cabernet Sauvignon complements the rich, charred flavors of steak while a crisp Sauvignon Blanc can highlight the fresh herb notes of the chimichurri and shrimp. Choose your favorite depending on the vibe!
Final Thoughts
This Surf & Turf with Chimichurri Recipe has quickly become one of my go-to dishes when I want to impress without stress. The balance of succulent steak, tender shrimp, and the zesty herbal sauce is simply unbeatable. I encourage you to give it a try—invite some friends or savor it as a special treat yourself. Once you master this recipe, it’s bound to become a highlight in your culinary rotation!
Print
Surf & Turf with Chimichurri Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-American
- Diet: Gluten Free
Description
This Surf & Turf with Chimichurri recipe features juicy ribeye steaks paired with succulent shrimp cooked in garlic butter and smoked paprika. Served with a vibrant, homemade chimichurri sauce made from fresh parsley, cilantro, and red wine vinegar, it’s a perfect blend of Argentinian-American flavors that makes an impressive and delicious main course for any special occasion or weeknight dinner.
Ingredients
Steak and Shrimp
- 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 finely chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Mix well to combine. Set the sauce aside at room temperature to allow the flavors to develop while you cook the steak and shrimp.
- Season the Steaks: Pat the ribeye steaks dry with paper towels to ensure a good sear. Season both sides evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Cook the Steaks: Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and cook for about 4 to 5 minutes per side for medium-rare doneness, adjusting time if you prefer your steaks more or less cooked. Once done, remove the steaks from the skillet, tent loosely with foil, and let them rest to retain juices.
- Cook the Shrimp: In the same cast iron skillet, add the butter, minced garlic, and smoked paprika. Stir quickly to combine and melt the butter. Add the shrimp and season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the shrimp for about 2 to 3 minutes per side until they turn pink and opaque, being careful not to overcook.
- Serve: Slice the rested ribeye steaks thinly against the grain. Plate the steak slices alongside the garlic-smoked paprika shrimp. Spoon a generous amount of the chimichurri sauce over the steak and shrimp. Serve immediately while hot.
Notes
- For best flavor, prepare the chimichurri sauce a few hours ahead to allow the flavors to meld.
- This dish pairs beautifully with roasted potatoes, grilled vegetables, or crusty bread.
- If preferred, you can grill the steaks and shrimp directly on the grill instead of cooking in the skillet for a smoky flavor.
