If you’re searching for a showstopping meal that’s as impressive as it is delicious, look no further than Surf & Turf with Chimichurri. This vibrant dish pairs juicy filet mignon steaks and plump, garlicky shrimp with a punchy, herby chimichurri sauce that brings everything to life. It’s a guaranteed crowd-pleaser, whether you’re planning a romantic dinner or treating yourself on a weeknight. Every bite bursts with bold flavors and a perfect balance of textures, making Surf & Turf with Chimichurri a dish you’ll crave again and again.
Ingredients You’ll Need
This recipe keeps things simple yet stunning, relying on just a handful of fresh, quality ingredients to deliver restaurant-worthy results. Every element—whether it’s the tender filet or the zippy chimichurri—plays a crucial role in building flavor and color on your plate.
- Filet mignon steaks: Choose two thick-cut steaks (about 6 oz each) for buttery tenderness that melts in your mouth.
- Large shrimp: Eight peeled and deveined shrimp add sweet, briny contrast to the rich steak.
- Olive oil: A tablespoon for searing and flavor; high-quality oil also forms the base of chimichurri.
- Butter: Just a touch for basting the steaks and creating a luscious finish.
- Salt and black pepper: These basics are key for seasoning the steaks and shrimp perfectly.
- Garlic: Two cloves minced for basting the steak, plus more for the chimichurri, infusing everything with aromatic depth.
- Fresh parsley: Half a cup, finely chopped—this is the heart of your bright green chimichurri.
- Fresh oregano: Two tablespoons (or two teaspoons dried) add earthy, peppery notes to the sauce.
- Red pepper flakes: A half teaspoon brings a subtle kick to the chimichurri.
- Red wine vinegar: Two tablespoons for a tangy punch that balances the sauce.
- Lemon juice: Just a tablespoon lifts the flavors and adds freshness.
How to Make Surf & Turf with Chimichurri
Step 1: Make the Chimichurri
Start by preparing your chimichurri sauce so the flavors have time to mingle. In a bowl, combine the parsley, oregano, minced garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and black pepper. Give it a good stir and let it sit at room temperature. This sauce is the star that ties together the Surf & Turf with Chimichurri, infusing every bite with vibrant, herby goodness.
Step 2: Prep and Season the Steaks
Pat your filet mignon steaks dry with paper towels—this helps you get that gorgeous sear. Let them come to room temperature for even cooking. Season both sides generously with salt and black pepper, pressing the seasoning in so it sticks. The simple seasoning lets both the beef and chimichurri shine.
Step 3: Sear the Filet Mignon
Heat a skillet or grill pan over medium-high heat and add the olive oil. Once shimmering, add your steaks. Sear for 3 to 4 minutes per side for beautiful caramelization and medium-rare doneness. During the last minute, add butter and minced garlic, then tilt the pan and baste the steaks with the garlicky butter for extra richness. Remove the steaks and let them rest while you cook the shrimp.
Step 4: Cook the Shrimp
In the same pan, add a bit more oil if needed. Place the shrimp in a single layer and cook for 1 to 2 minutes per side, just until they turn opaque and pink. Shrimp cook quickly, so keep a close eye—overcooking makes them rubbery instead of succulent. Their sweetness is the perfect counterpart to the savory steak and tangy chimichurri.
Step 5: Plate and Finish with Chimichurri
Slice the rested steaks and fan them out on plates. Arrange the shrimp alongside the steak, then spoon generous amounts of chimichurri over both. The vibrant green sauce adds a beautiful pop of color and a big boost of flavor, perfectly completing your Surf & Turf with Chimichurri masterpiece.
How to Serve Surf & Turf with Chimichurri
Garnishes
Top your finished dish with a final flourish of fresh chopped parsley or a sprinkle of flaky sea salt. A wedge of lemon on the side offers a bright, zesty squeeze right before eating, making the whole plate look and taste extra special.
Side Dishes
Surf & Turf with Chimichurri pairs beautifully with a variety of sides. Try it with roasted potatoes, a crisp green salad, or grilled seasonal veggies. The herby sauce also loves to mingle with fluffy rice or garlicky mashed potatoes, soaking into every bite.
Creative Ways to Present
If you’re aiming for a little drama, serve the steak and shrimp on a wooden board with the chimichurri in a rustic bowl. For date night, plate everything individually with a drizzle of sauce and a scattering of microgreens. You can also skewer the shrimp for a fun, tapas-style appetizer version of Surf & Turf with Chimichurri.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the steak, shrimp, and chimichurri separately in airtight containers in the refrigerator. The sauce will keep for up to 3 days, and the proteins are best enjoyed within a day or two for peak freshness.
Freezing
While the chimichurri sauce is best enjoyed fresh, you can freeze the cooked steak and shrimp if needed. Wrap them tightly and freeze for up to one month. Thaw overnight in the fridge before reheating. Avoid freezing the chimichurri, as the herbs can lose their vibrant flavor and texture.
Reheating
To reheat Surf & Turf with Chimichurri, use gentle heat to keep everything tender. Warm the steak and shrimp in a skillet over low heat with a splash of water or broth. Bring the chimichurri to room temperature before spooning it over the reheated proteins for that signature burst of fresh flavor.
FAQs
Can I use a different cut of steak?
Absolutely! While filet mignon is wonderfully tender, you can substitute with sirloin, ribeye, or New York strip—just adjust cooking times to suit the cut and thickness.
Do I have to use fresh herbs for chimichurri?
Fresh parsley is a must for that vibrant color and flavor, but if you can’t find fresh oregano, dried works in a pinch. The key is to chop and mix the herbs well for maximum infusion.
How spicy is the chimichurri?
The red pepper flakes add a gentle warmth to the Surf & Turf with Chimichurri, but you can adjust the amount to your taste. Omit them for a milder sauce or add extra for more kick.
Can I grill the steak and shrimp instead?
Definitely! Grilling adds a smoky layer that’s fantastic with chimichurri. Brush everything lightly with oil before grilling and keep an eye on the shrimp—they cook fast on the grill, too.
Is this dish suitable for meal prep?
Yes! You can make the chimichurri a day ahead and prep the proteins in advance. Store everything separately and assemble just before serving for the freshest experience.
Final Thoughts
I can’t recommend Surf & Turf with Chimichurri enough—it’s a feast for the senses that’s both approachable and impressive. Whether you’re celebrating something special or just want to treat yourself, this recipe is sure to become a new favorite. Give it a try and let the flavors transport you to your happy place!
Print
Surf & Turf with Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop or Grilling
- Cuisine: Argentinian-American
- Diet: Non-Vegetarian
Description
This Surf & Turf with Chimichurri recipe offers the perfect blend of juicy filet mignon steaks paired with succulent shrimp, all elevated by a vibrant and tangy chimichurri sauce. Quick to prepare and full of bold Argentinian-American flavors, it makes an ideal romantic or special occasion dinner.
Ingredients
Sterling Proteins
- 2 filet mignon steaks (about 6 oz each)
- 8 large shrimp (peeled and deveined)
Cooking Essentials
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- 2 cloves garlic, minced
Chimichurri Sauce
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Chimichurri Sauce: In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and pepper. Mix thoroughly and set aside at room temperature to let the flavors meld.
- Season Steaks: Pat filet mignons dry with paper towels. Generously season both sides with salt and black pepper for best taste and crust formation.
- Sear Steaks: Heat a skillet or grill pan over medium-high heat and add olive oil. Place steaks in the hot pan and sear for 3 to 4 minutes on each side for medium-rare doneness. During the last minute of cooking, add butter and minced garlic, then baste the steaks by spooning the melted butter mixture over them to enhance flavor and juiciness.
- Rest Steaks: Remove steaks from the pan and let them rest for a few minutes to allow juices to redistribute, ensuring tender, juicy meat.
- Cook Shrimp: Using the same pan, add a bit more olive oil if needed. Cook shrimp for 1 to 2 minutes per side until they turn opaque and pink, indicating they are done.
- Serve: Slice the rested steaks and arrange them on plates alongside the cooked shrimp. Spoon generous amounts of chimichurri sauce over the meat and shrimp to finish.
Notes
- Bring steaks to room temperature before cooking to ensure even doneness.
- You can grill both steaks and shrimp over direct heat for extra smoky flavor if preferred.
- Chimichurri sauce can be prepared a day ahead and refrigerated to deepen the flavors.
Nutrition
- Serving Size: 1 steak + 4 shrimp
- Calories: 520
- Sugar: 0g
- Sodium: 440mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 180mg
