This Steak and Shrimp with Zesty Chimichurri recipe is a flavor-packed surf-and-turf experience that’s ready in just 30 minutes. Juicy ribeye steaks and smoky garlic shrimp are finished with a vibrant chimichurri sauce made from fresh herbs, garlic, and citrus—bringing bold, Argentine-inspired flair to any dinner table. It’s a satisfying, protein-rich meal that’s perfect for a quick weeknight dinner or an elevated weekend gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak:
2 ribeye steaks (about 1 inch thick)
Salt and pepper, to taste
1 tablespoon olive oil
For the Shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 small red onion, finely chopped
1 teaspoon red pepper flakes (adjust to taste)
1/2 cup olive oil
1/4 cup vinegar
Juice of 1 lime
Salt and pepper, to taste
Directions
Make the Chimichurri Sauce:
I start by mixing parsley, cilantro, garlic, red onion, and red pepper flakes in a bowl. Then I stir in olive oil, vinegar, and lime juice, seasoning with salt and pepper. I let this sit while I cook to let the flavors really come together.
Prepare the Steaks:
I always let my ribeyes sit out for about 30 minutes to come to room temperature—it helps them cook evenly. Then I heat a grill or skillet over medium-high, season the steaks with salt and pepper, and sear them in olive oil for about 4–5 minutes per side. After cooking, I let them rest for 5 minutes to keep the juices locked in.
Cook the Shrimp:
In a skillet, I sauté garlic in olive oil for 30 seconds before adding shrimp, smoked paprika, salt, and pepper. I cook the shrimp for about 2–3 minutes per side, just until they’re pink and opaque.
Assemble and Serve:
I slice the rested steaks and plate them with the shrimp either on top or to the side. Then I spoon that bold chimichurri sauce generously over everything. A little extra sauce on the side never hurts.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories per serving: Approximately 480 kcal
Variations
I sometimes swap ribeye for sirloin or filet mignon for a leaner option.
For a spicier kick, I’ll increase the red pepper flakes in the chimichurri or add a chopped jalapeño.
If I don’t have cilantro, I use extra parsley or even fresh oregano for a different herb flavor.
To lighten it up further, I’ve served this dish over cauliflower rice or grilled vegetables instead of heavier sides.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the steak and shrimp gently in a skillet over low heat to avoid overcooking. I keep the chimichurri separate and spoon it over the reheated meat and shrimp just before serving. The sauce stays fresh in the fridge for up to a week.
FAQs
What kind of steak works best for this recipe?
I like using ribeye because of its marbling and flavor, but sirloin or strip steak also work well. Just make sure it’s about 1 inch thick for even cooking.
Can I make this recipe ahead of time?
Yes, I often make the chimichurri a day ahead—it actually tastes better as the flavors meld. The steak and shrimp are best cooked fresh, but you can prep everything in advance.
Is this recipe spicy?
It has a little kick from the red pepper flakes, but I can easily adjust the heat level by adding more or less. It’s flavorful without being overpowering.
Can I grill the shrimp instead of cooking them in a skillet?
Absolutely. I sometimes skewer the shrimp and grill them for that extra smoky flavor. Just keep an eye on them—they cook quickly.
What should I serve with this dish?
I like serving it with roasted vegetables, grilled asparagus, or a simple side salad. It also pairs well with rice or mashed potatoes if I want something heartier.
Conclusion
This steak and shrimp with zesty chimichurri is one of my favorite ways to bring bold, fresh flavor to the table fast. It’s perfect when I want something a little fancy without a lot of fuss. Whether for a weeknight dinner or a weekend treat, this dish never fails to impress.
📖 Recipe:
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Steak and Shrimp with Zesty Chimichurri
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Steak and Shrimp with Zesty Chimichurri is a quick and bold surf-and-turf dish, featuring juicy ribeye steaks, smoky garlic shrimp, and a vibrant chimichurri sauce packed with herbs, citrus, and spice. Ready in 30 minutes, it’s perfect for weeknight dinners or special occasions.
Ingredients
2 ribeye steaks (about 1 inch thick)
Salt and pepper, to taste
1 tablespoon olive oil (for steak)
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil (for shrimp)
2 cloves garlic, minced
1 teaspoon smoked paprika
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3 cloves garlic, minced (for chimichurri)
1 small red onion, finely chopped
1 teaspoon red pepper flakes (adjust to taste)
1/2 cup olive oil (for chimichurri)
1/4 cup vinegar
Juice of 1 lime
Salt and pepper, to taste (for chimichurri)
Instructions
- In a bowl, mix parsley, cilantro, garlic, red onion, and red pepper flakes. Stir in olive oil, vinegar, and lime juice. Season with salt and pepper and let sit to allow flavors to meld.
- Let the ribeye steaks come to room temperature for 30 minutes. Season with salt and pepper.
- Heat a grill or skillet over medium-high heat. Add olive oil and sear steaks for 4–5 minutes per side. Let rest for 5 minutes after cooking.
- In a skillet, heat olive oil and sauté minced garlic for 30 seconds. Add shrimp, smoked paprika, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque.
- Slice the rested steaks and plate with shrimp. Spoon chimichurri sauce generously over the top. Serve extra sauce on the side if desired.
Notes
Swap ribeye for sirloin or filet mignon for a leaner option.
Adjust red pepper flakes or add jalapeño for more heat.
Use extra parsley or oregano if you don’t have cilantro.
Serve over cauliflower rice or grilled veggies for a lighter meal.
Chimichurri can be made a day ahead for better flavor.
Store leftovers in an airtight container for up to 3 days; reheat gently to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 1g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 190mg
