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
Scale
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.
