Savor the Flavor: Quick & Easy Surf and Turf with Zesty Chimichurri Sauce (Flank Steak & Shrimp Recipe)

Imagine a restaurant-quality meal, bursting with vibrant flavors, prepared right in your kitchen in under 30 minutes. This ultimate surf and turf recipe with homemade chimichurri sauce promises just that! It’s an impressive dish that will delight your entire family and have them asking for seconds. Featuring perfectly seasoned and cooked flank steak alongside succulent, tender shrimp generously coated in our fresh, zesty chimichurri, this meal is a true culinary triumph designed for simplicity and maximum flavor.

Whether you’re planning a special date night in, looking to elevate a weeknight dinner, or simply craving a gourmet experience without the fuss of dining out, this recipe is your answer. Home-cooked meals often surpass their restaurant counterparts in both flavor and personal touch. You have complete control over the seasoning, cooking method, and presentation, ensuring every bite is exactly to your liking. The versatility of this dish is another highlight; serve it alongside creamy mashed potatoes or a refreshing tomato avocado salad for a complete meal. Get creative and transform it into delicious fajitas or burritos with warm tortillas, or enjoy it on its own for a satisfying low-carb and keto-friendly option. The culinary possibilities are truly endless when you master this surf and turf!

Why This Quick Surf and Turf Recipe is a Must-Try

In today’s fast-paced world, finding a balance between convenience and gourmet dining can be a challenge. This surf and turf recipe bridges that gap effortlessly. It’s not just fast; it’s a meticulously designed meal that brings the sophisticated flavors of a high-end restaurant directly to your dining table with minimal effort. The beauty of this dish lies in its simplicity and the synergy of its components – the robust steak, the delicate shrimp, and the bright, herbaceous chimichurri. It’s perfect for those evenings when you want to create something memorable without spending hours in the kitchen, making it an ideal choice for romantic dinners, celebratory meals, or simply treating yourself to something special.

The Star Ingredients: Flank Steak and Shrimp

The foundation of any great surf and turf lies in the quality of its components. For this recipe, we focus on flank steak and shrimp, chosen for their rapid cooking times, incredible flavor, and fantastic texture.

Choosing Your Steak: Flank Steak for Flavor and Speed

Flank steak is a lean, flavorful cut of beef that is perfect for quick cooking methods like grilling or pan-searing. Its long, flat shape allows it to cook evenly and rapidly, making it an excellent choice when time is of the essence. While the recipe suggests flank steak, you have the flexibility to choose other cuts based on your preference. Filet mignon offers a more tender, melt-in-your-mouth experience, sirloin provides a good balance of flavor and tenderness, and prime rib is known for its rich, buttery taste. However, for a truly quick and economical option that still delivers immense flavor, flank steak is unbeatable. Always aim for a cut with good marbling for juiciness, and remember to slice against the grain for maximum tenderness.

Selecting the Best Shrimp: Freshness is Key

When it comes to shrimp, freshness makes all the difference. Opt for raw shrimp that is already peeled and deveined to save prep time, though preparing them yourself ensures maximum freshness. Look for firm, translucent shrimp with a mild, ocean-like smell. Avoid any with a strong “fishy” odor or soft, mushy texture. The shrimp cooks very quickly, transforming from grey to opaque pink in just a few minutes, resulting in a sweet and succulent bite that perfectly complements the savory steak.

Unveiling the Magic of Chimichurri Sauce

The homemade chimichurri sauce is truly what elevates this surf and turf from delicious to extraordinary. This vibrant, uncooked green sauce, originating from Argentina and Uruguay, is renowned for its fresh, herbaceous, and garlicky flavor profile, with a subtle kick of spice and tang. It’s incredibly versatile and perfectly cuts through the richness of the steak and shrimp, adding a burst of freshness that brightens every mouthful.

What is Chimichurri? The Quintessential Argentinian Condiment

Traditional chimichurri is made with finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. Red pepper flakes are often added for a touch of heat. The beauty of chimichurri is its simplicity and how the fresh ingredients meld together to create a complex flavor that is both robust and refreshing. It’s not just a sauce; it’s an experience that transports your taste buds straight to a South American parrillada (barbecue). For this recipe, we enhance it with a hint of cilantro and lime juice, adding another layer of brightness that pairs exceptionally well with both seafood and beef.

The Hot Water Hack for Instant Flavor

One of the brilliant tips in this recipe is the use of hot water in the chimichurri. Traditionally, chimichurri is left to sit for several hours to allow the flavors to meld and the sharpness of the raw garlic to mellow. By adding hot water to the sea salt and then to the food processor with the other ingredients, we accelerate this process. The heat helps to gently break down the acidity of the garlic and softens the herbaceous notes of the parsley and oregano, allowing the flavors to integrate almost instantly. This ingenious trick means you don’t have to wait 3-4 hours for your chimichurri to be ready, making it ideal for our under-30-minute meal. If, however, you have the luxury of time, you can certainly skip this step and let your chimichurri mingle in the fridge for a few hours to deepen its flavors naturally.

Comprehensive Ingredient List for Your Gourmet Meal

Crafting this incredible Surf and Turf with Chimichurri starts with gathering the right ingredients. Each component plays a vital role in building the layered flavors of this impressive dish.

• Flank Steak: About 2 lbs, the star of our “turf.” Choose a good quality cut. (Alternatively, filet mignon, sirloin, prime rib can be used for different textures and flavors.)
• Raw Shrimp: 1 lb, peeled and deveined, the “surf” component. Ensure they are fresh for best taste.
• Lime Juice and Zest: Essential for both the steak seasoning and the chimichurri, providing a bright, acidic lift.
• Fresh Parsley: A key herb for the vibrant chimichurri, and a garnish for freshness.
• Salt and Pepper: Fundamental seasonings for both the steak and shrimp, enhancing their natural flavors.
• Dried Parsley: Adds an earthy, concentrated parsley note to the steak seasoning.
• Smoked Paprika: Delivers a smoky depth and beautiful color to the steak.
• Lemon Zest: Offers a bright, aromatic citrus note to the steak seasoning.
• Granulated Garlic & Onion Powder: Provide a foundational savory flavor to the steak and shrimp rub.
• Red Crushed Pepper: Adds a subtle warmth and kick to both the seasoning and the chimichurri.
• Ancho Chili Powder: Contributes a mild, fruity chili flavor and a touch of smokiness to the steak rub.
• Fresh Oregano: Aromatic herb crucial for the authentic flavor of the chimichurri.
• Fresh Cilantro: Adds a distinctive, fresh, and slightly citrusy note to the chimichurri, complementing the parsley.
• Garlic Cloves: Provides pungent, essential garlic flavor to the chimichurri.
• Red Wine Vinegar: The acidic backbone of chimichurri, adding tang and balancing richness.
• Olive Oil: The base of the chimichurri sauce, carrying all the beautiful flavors and providing richness.

Step-by-Step Guide to Crafting Your Surf and Turf Masterpiece

Follow these detailed steps to create a show-stopping Surf and Turf with Chimichurri that tastes incredible and comes together quickly.

1. Mastering the Chimichurri Sauce: Begin by preparing the heart of this dish – the chimichurri. In a small microwave-safe bowl, combine 3 tablespoons of water with sea salt and stir until the salt completely dissolves. Microwave this mixture for about 1 minute until it comes to a boil. This hot, salty water is key to our quick chimichurri. Next, add all the fresh herbs (fresh parsley, oregano, cilantro), garlic cloves, red crushed pepper, black pepper, lime juice, and red wine vinegar to a food processor. Pour the hot water mixture and the olive oil over these ingredients. Pulse the food processor for about 15 seconds, just until all ingredients are finely chopped and well combined, but still have some texture. Avoid over-processing; you want a rustic consistency, not a smooth paste. Set this vibrant sauce aside.
2. Crafting the Steak and Shrimp Seasoning: In a separate small bowl, combine all the dry spices for the seasoning blend: dried parsley, smoked paprika, lemon zest, lime zest, granulated garlic, onion powder, red crushed pepper, and ancho chili powder, along with salt and pepper to taste. Stir these ingredients thoroughly to ensure an even blend. Divide this seasoning mixture into two separate bowls. One portion will be dedicated to seasoning your succulent flank steak, and the other will be used for coating the tender shrimp.
3. Seasoning the Proteins to Perfection: Take your flank steak and generously rub the seasoning blend from one of the bowls over both sides of the meat, pressing gently to ensure it adheres well. For the shrimp, place the peeled and deveined shrimp into a large mixing bowl. Add the remaining seasoning blend and toss vigorously to ensure each shrimp is evenly coated.
4. Cooking the Flank Steak: Heat a cast-iron skillet or a grill pan over high heat until it’s smoking hot. A hot pan is crucial for achieving a beautiful sear and a flavorful crust. Carefully place the seasoned flank steak into the hot pan and cook for precisely 3 minutes without moving it. This allows a rich crust to form. Flip the steak to the other side, and immediately squeeze the juice of a fresh lime directly over the cooked surface of the steak. Continue cooking for another 3 minutes. For rare to medium-rare, this timing is usually perfect for flank steak. Remove the steak from the heat, cover it loosely with foil, and let it rest on a cutting board for at least 5-10 minutes. Resting is vital; it allows the juices to redistribute throughout the meat, ensuring a tender and moist steak when sliced.
5. Sautéing the Succulent Shrimp: While the steak is resting, it’s time to cook the shrimp. Lower the heat on your cast-iron skillet or grill pan to medium-low. Add a splash of olive oil to the pan. Add the seasoned shrimp in a single layer. Cook the shrimp for 1-2 minutes per side, flipping them halfway through, until they turn opaque and pink. Be careful not to overcook them, as shrimp can become rubbery very quickly. Once cooked, remove the shrimp from the pan and transfer them to a large mixing bowl. Add about 3 tablespoons of the prepared chimichurri sauce to the cooked shrimp and toss gently to coat them evenly. This infuses the shrimp with an incredible burst of flavor.
6. Final Presentation and Enjoyment: Arrange the rested and sliced flank steak and the chimichurri-coated shrimp artfully on a serving platter. Serve with a small bowl of the remaining chimichurri sauce on the side for dipping, and garnish with fresh lime wedges. This beautiful and delicious surf and turf is now ready to be enjoyed!

Top Tips for the Ultimate Surf and Turf Experience

Achieving restaurant-quality surf and turf at home is easier than you think with these expert tips:

• The Chimichurri Shortcut: As mentioned, adding hot water to the chimichurri mixture is a game-changer. It significantly reduces the waiting time required for the flavors to meld and for the intensity of the garlic to soften. This means you can enjoy your fresh chimichurri almost immediately after preparation, without needing to let it sit for 3-4 hours. However, if you have ample time and prefer a deeper, more developed flavor, you can certainly omit the hot water step and allow the sauce to rest in the refrigerator.
• Perfect Steak Doneness: For flank steak, a rare to medium-rare doneness (internal temperature of 120-125°F before resting) is highly recommended. This cut is at its most tender and flavorful when not overcooked. Remember that the internal temperature of the steak will continue to rise by several degrees as it rests off the heat. Using a meat thermometer is the most reliable way to ensure perfect doneness every time. Always allow your steak to rest properly before slicing against the grain to retain all its delicious juices.
• Don’t Overcrowd the Pan: When cooking both the steak and shrimp, ensure your pan isn’t overcrowded. Cooking in batches if necessary allows for proper searing and even cooking, preventing the proteins from steaming instead of browning.
• Resting is Non-Negotiable: While it might be tempting to slice into that beautifully cooked steak immediately, resist the urge! Resting the steak is crucial. It allows the muscle fibers to relax and reabsorb the juices, resulting in a much more tender and flavorful piece of meat.
• Taste and Adjust: Always taste your chimichurri and seasoning blends before applying them generously. Adjust salt, pepper, and acidity (with more lime juice or vinegar) to suit your personal preferences.

Serving Suggestions & Pairing Ideas

This Surf and Turf with Chimichurri is incredibly versatile and can be paired with a variety of side dishes to create a complete and satisfying meal. For a classic steakhouse experience, serve it alongside creamy mashed potatoes, which provide a comforting contrast to the bold flavors of the meat and sauce. If you prefer something lighter, a simple tomato avocado salad or a fresh green salad with a light vinaigrette would be an excellent choice. Looking for a more interactive meal? Shred the steak and chop the shrimp to create fantastic fajitas or burritos with warm tortillas and your favorite toppings. And for those following a low-carb or keto-friendly diet, this dish stands perfectly on its own, offering a protein-packed and flavorful meal without the need for additional carbs. Don’t forget to offer extra chimichurri on the side – it’s so good, you’ll want to drizzle it over everything!

Customizing Your Surf and Turf: Protein Variations

One of the many appealing aspects of surf and turf is its adaptability. While flank steak and shrimp are a classic and delicious combination, you can certainly customize the “surf” and “turf” components to suit your taste, dietary needs, or what you have on hand.

Can I use lobster instead of shrimp?

Absolutely! Lobster tails or pre-cooked lobster chunks are a luxurious alternative to shrimp. Lobster’s sweet, delicate flavor pairs wonderfully with a robust steak and the zesty chimichurri. Simply grill or pan-sear lobster tails until opaque and firm, then toss with a little chimichurri for an elevated experience. Scallops are another excellent seafood option, offering a sweet, buttery taste and a quick cooking time; sear them until golden brown and tender.

On the “turf” side, don’t feel limited to just flank steak. As previously mentioned, filet mignon, sirloin, or even a ribeye would be fantastic. And if you’re looking for a different protein altogether, chicken breast or thigh can be seasoned and cooked similarly, absorbing the rich flavors of the chimichurri beautifully. The key is to match your chosen proteins with quick cooking methods to maintain the under-30-minute promise of this recipe.

Conclusion: Your Go-To Gourmet Meal Made Easy

This Surf and Turf with Chimichurri recipe is more than just a meal; it’s a celebration of vibrant flavors and effortless elegance. It proves that you don’t need to be a professional chef or spend hours in the kitchen to create something truly exceptional. With perfectly seared flank steak, tender, zesty shrimp, and a bright, homemade chimichurri sauce, you’ll impress anyone you cook for, including yourself. Whether it’s a romantic dinner for two or a delightful family feast, this dish delivers on taste, presentation, and convenience. Give it a try, and you’ll quickly find it becoming a cherished favorite in your recipe repertoire.

Don’t forget to share your experience! Let me know down below in the comment section if you enjoyed this surf and turf with chimichurri as much as I did!

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