Surf & Turf with Chimichurri Recipe
If you’re craving a restaurant-quality meal you can create at home, Surf & Turf with Chimichurri is about to become your secret weapon. This dish layers juicy filet mignon and plump, garlicky shrimp, all made irresistible with a punchy, herb-laden chimichurri sauce. Each component shines on its own, but together, they create an unforgettable flavor symphony that’s perfect for special occasions or simply because you deserve something incredible. Get ready to wow your taste buds with a colorful plate that’s both elegant and comforting—the ultimate fusion of land and sea!
Ingredients You’ll Need
Surf & Turf with Chimichurri comes together seamlessly with a handful of simple but essential ingredients. Each one plays a starring role—whether it’s adding tenderness, a burst of color, or a zesty brightness that makes the whole dish sing.
- Filet mignon steaks: Exceptionally tender beef that forms the foundation of an unforgettable surf & turf experience.
- Large shrimp: Choose peeled and deveined for convenience; they cook quickly and soak up flavor beautifully.
- Olive oil: Adds richness and helps achieve that perfect sear on both steak and shrimp.
- Salt: Just the right amount to enhance and balance all the bold flavors in each bite.
- Black pepper: Freshly ground provides the best gentle heat and complexity.
- Smoked paprika: Delivers a subtle smoky-sweet note that transforms the shrimp.
- Butter: Enriches the pan sauce, creating a silken finish for the shrimp.
- Garlic: Doubly used for savory depth in both shrimp and chimichurri.
- Lemon juice: A bright splash to balance the richness and elevate the shrimp.
- Fresh parsley: The heart of the chimichurri, bringing color and garden-fresh flavor.
- Fresh oregano: Gives the chimichurri a distinctive herbal kick; dried works in a pinch.
- Red wine vinegar: Zesty acidity that pulls all the components of the sauce together.
- Red pepper flakes: A hint of heat to brighten and enliven the chimichurri.
How to Make Surf & Turf with Chimichurri
Step 1: Whip Up the Chimichurri Sauce
Start by combining fresh parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Stir everything together, then let the sauce sit at room temperature for at least 15 minutes—this short rest allows the vibrant flavors to meld into a bright, garlicky condiment that will take your Surf & Turf with Chimichurri over the top.
Step 2: Prep the Filet Mignon Steaks
Pat your steaks dry to help them sear beautifully. Generously season both sides with salt and freshly ground black pepper, ensuring even coverage. Letting the steaks sit at room temperature for a few minutes before cooking helps them cook more evenly and retain their juicy tenderness.
Step 3: Sear the Steaks
Heat a cast iron skillet over medium-high and swirl in a tablespoon of olive oil. When the pan is shimmering hot, add the steaks and let them sear untouched for 3 to 4 minutes per side, aiming for a gorgeous crust and medium-rare center. Adjust the cooking time to your preferred doneness, then transfer the steaks to a plate and let them rest while you cook the shrimp.
Step 4: Sauté the Shrimp
Using the same skillet, add butter, the remaining olive oil, and minced garlic, letting the flavors infuse for a few seconds. Lay in the shrimp, sprinkle with smoked paprika, and sauté for 2 to 3 minutes per side until they’re plump and pink. Just before removing from the heat, squeeze fresh lemon juice over the shrimp for that irresistible citrusy snap.
Step 5: Plate and Serve with Chimichurri
To bring this show-stopping Surf & Turf with Chimichurri together, arrange each filet mignon on a plate and top (or surround) with four golden shrimp. Generously spoon the chimichurri over everything—the bold, herby sauce instantly ties together all the flavors for a dramatic and mouthwatering finish.
How to Serve Surf & Turf with Chimichurri
Garnishes
A final sprinkle of fresh herbs—think extra parsley or a pinch of oregano—will make the colors pop and add a burst of freshness. For a hint of glam, try a dash more smoked paprika or lemon zest right before serving.
Side Dishes
Pair your Surf & Turf with Chimichurri with crisp roasted potatoes, garlicky asparagus, or a simple green salad. The clean flavors and bright acidity of the sauce complement almost any side, so feel free to make it your own with seasonal veggies or even rice pilaf.
Creative Ways to Present
Stack the shrimp atop the steak for height and drama, or fan them alongside for a classic look. Try individual boards for each guest, with steak, shrimp, and a pool of chimichurri in the center, or serve family-style on a large platter for a dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Surf & Turf with Chimichurri in separate airtight containers in the refrigerator—the steak, shrimp, and chimichurri each have their own needs, and separation helps preserve the freshness and prevents flavors from muting.
Freezing
If you want to make components ahead, the cooked steaks and shrimp can be tightly wrapped and frozen for up to two months. Chimichurri, however, is best enjoyed fresh and will lose some of its vibrant flavor and color if frozen.
Reheating
Reheat the steak gently in a skillet over low heat, or in the oven covered with foil to keep it juicy. Shrimp warm quickly—just a minute or two in a hot pan does the trick. Bring the chimichurri to room temperature and stir before draping it liberally over everything once you’ve reheated your mains.
FAQs
Can I grill the steak and shrimp instead of pan-searing?
Absolutely! Grilling adds a fantastic smoky essence to Surf & Turf with Chimichurri. Simply brush everything with oil and cook the steak and shrimp on a preheated grill, following the same timing as the stovetop method.
Can I substitute a different cut of beef?
If filet mignon isn’t your favorite or it isn’t available, try ribeye or flank steak. Both are excellent for Surf & Turf with Chimichurri, offering their own delicious texture and flavor—just adjust the cooking time accordingly.
What should I do if I can’t find fresh oregano?
Dried oregano works well, just use half the amount since it’s more concentrated. The key is to chop it finely and allow it to mingle in the sauce a bit longer for the flavors to wake up.
How far in advance can I make chimichurri?
You can whip up the chimichurri up to 3 days ahead. Keep it refrigerated in an airtight container, and let it come to room temperature before serving for the best flavor.
Is Surf & Turf with Chimichurri diet-friendly?
Yes! This dish is naturally gluten-free and low-carb, making it a bright, protein-rich choice suitable for a range of diets. Just double-check the sides you serve to keep your meal aligned with your health goals.
Final Thoughts
Trust me, Surf & Turf with Chimichurri is one of those showstopper dishes that you’ll want to make again and again—whether you’re planning a romantic dinner, hosting friends, or treating yourself to something special. The blend of tender steak, succulent shrimp, and zesty chimichurri creates serious magic on the plate. Give it a try and let it become your new signature meal!
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Surf & Turf with Chimichurri Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect surf and turf meal with this exquisite recipe for Surf & Turf with Chimichurri. Juicy filet mignon steaks paired with succulent shrimp, all topped with a vibrant chimichurri sauce, create a symphony of flavors that will elevate your dining experience.
Ingredients
Steaks:
- 2 filet mignon steaks (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Shrimp:
- 8 large shrimp (peeled and deveined)
- 2 tablespoons butter
- 2 cloves garlic (minced)
- juice of 1/2 lemon
Chimichurri Sauce:
- 1/2 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (finely chopped or 1 tbsp dried)
- 3 cloves garlic (minced)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chimichurri Sauce: Combine all chimichurri ingredients in a bowl and let sit for 15 minutes.
- Steaks: Season steaks with salt and pepper. Sear in a skillet, then let rest.
- Shrimp: Sauté shrimp with butter, garlic, and paprika until cooked.
- Serve steaks topped with shrimp and chimichurri sauce.
Notes
- Grilling the steak and shrimp adds a smoky flavor.
- Flank steak or ribeye can be used as alternatives.
- Chimichurri sauce can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-American
Nutrition
- Serving Size: 1 steak with 4 shrimp and chimichurri
- Calories: 540
- Sugar: 0 g
- Sodium: 850 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 165 mg
