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
Scale
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
