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
Scale
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
