Name: Steak and Shrimp with Zesty Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentinian-Inspired
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)

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)

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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