There’s something undeniably enticing about a sizzling steak paired with juicy shrimp, and when you add in the vibrant kick of chimichurri, you’ve got a dish that never fails to impress. I first whipped up this Chimichurri Steak and Shrimp on a whim, wanting to break away from my usual dinner routine. Little did I know that this delightful mix of filet mignon wrapped in crispy bacon and perfectly cooked shrimp would turn into a favorite in my household.
With its bold flavors and zesty freshness, this low-carb, high-protein meal quickly became a go-to for those evenings when I craved something special without spending hours in the kitchen. Trust me, every bite is a journey through the rich notes of fresh herbs and smoky bacon, making this dish not only visually stunning but incredibly satisfying. So grab your apron and let’s transform dinner into something extraordinary with this unforgettable surf and turf that’s sure to please everyone at your table!
Why is Chimichurri Steak and Shrimp a Must-Try?
Bold, Exciting Flavors: This dish combines the richness of beef with the delightful taste of shrimp, enhanced by a homemade chimichurri that packs a punch.
Low-Carb Delight: Perfect for those watching their carbs but still wanting to indulge in a gourmet experience.
Easy to Make: With just a few straightforward steps, you’ll have a stunning meal ready in no time.
Crowd-Pleaser: Whether it’s a weeknight dinner or entertaining guests, this recipe is sure to impress your taste buds and everyone at your table.
Versatile Options: Customize it with your favorite herbs or replace shrimp with scallops for variety. Let your imagination run wild by experimenting with different ingredients from your pantry!
Elevate your culinary skills with this mouthwatering dish. Before you start, check out my handy storage tips to keep your leftovers fresh!
Chimichurri Steak and Shrimp Ingredients
• For the Steak and Shrimp
- Filet Mignon – The star of the dish, providing a tender and rich flavor; consider using sirloin or ribeye for a budget-friendly swap.
- Sliced Bacon – Adds delicious smokiness; turkey bacon is a lighter alternative if you prefer.
- Shrimp – Ensures a juicy seafood element; remember to peel and devein for a smooth eating experience.
• For Seasoning
- Kosher Salt – A must for enhancing flavors; don’t worry if you have coarse sea salt on hand.
- Black Pepper – Brings depth and subtle heat; freshly ground pepper will elevate your dish.
- Garlic Powder – Adds savory richness; fresh garlic works beautifully as a substitute.
• For the Chimichurri
- Parsley – Bright, fresh flavor for the chimichurri; cilantro can be swapped for an exciting twist.
- Red Wine Vinegar – Provides a tangy bite; apple cider vinegar makes for a good alternative.
- Garlic Cloves – Freshly minced adds an intense aroma and flavor; adjust the amount to your liking.
- Red Chili Flakes – Spice it up to your taste; feel free to omit them if you prefer no heat.
- Olive Oil – Ties the chimichurri together; extra virgin olive oil is best for its bold flavor.
• For Cooking
- Canola Oil – Used for searing the steak; substitute with avocado or olive oil if preferred.
- Clarified Butter – Ideal for cooking shrimp at high heat, ensuring a rich flavor; regular unsalted butter works as well.
- Seafood Seasoning – Enhances the shrimp’s natural flavors; feel free to mix it up with Cajun or Old Bay seasonings.
With these ingredients, you’re well on your way to creating a stunning Chimichurri Steak and Shrimp dish that’s sure to impress! Enjoy cooking and savoring each delightful bite!
How to Make Chimichurri Steak and Shrimp
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Prep Steaks: Wrap each filet mignon with a slice of bacon, securing it with a toothpick to help hold everything together while cooking.
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Season Steaks: Massage canola oil onto the steaks, then generously season with kosher salt, freshly ground black pepper, and garlic powder. Refrigerate for about 40 minutes to dry brine and enhance the flavors.
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Room Temp: Remove your steaks from the fridge 15 minutes before grilling. This step allows for more even cooking, achieving that perfect, tender result.
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Make Chimichurri: In a bowl, mix together the chopped parsley, red wine vinegar, minced garlic, red chili flakes, and olive oil. Set aside to let the flavors meld beautifully.
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Grill Steaks: Preheat your grill to medium-high heat (approximately 375°F). Grill the wrapped filet mignon for 3 to 3.5 minutes on each side, until the internal temperature reaches about 115-120°F.
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Rest Steaks: After grilling, let your steaks rest on a cutting board for about 10 minutes. This resting period is essential for maximizing tenderness and juiciness.
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Cook Shrimp: Lower the grill temperature to 325°F. In a skillet, heat the clarified butter, then add in seasoned shrimp. Cook for 2-3 minutes until they turn opaque and curl into a “C” shape.
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Plate the Dish: Place the steaks on a serving platter, top each with the cooked shrimp, and generously spoon chimichurri over the entire dish for a vibrant finish.
Optional: Finish with a sprinkle of fresh parsley for an added touch of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chimichurri Steak and Shrimp
- Fridge: Store leftover Chimichurri Steak and Shrimp in an airtight container for up to 3-4 days. Ensure it’s separated, as the shrimp can spoil faster than the steak.
- Freezer: Wrap individual portions tightly in plastic wrap and then aluminum foil for freezing. Enjoy your meal for up to 3 months without losing flavor.
- Reheating: Gently reheat in a skillet over low heat to prevent toughness, or microwave in short bursts. Add a splash of broth to maintain moisture for the shrimp.
- Chimichurri Storage: The chimichurri can be refrigerated for up to 1 week in a sealed container. If frozen, use within 2 months for the best taste and freshness.
Chimichurri Steak and Shrimp Variations
Feel free to indulge your creativity and customize this recipe with these fun twists!
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Steak Swap: Easily substitute filet mignon with sirloin, ribeye, or even flank steak for a different flavor and texture. Experimenting with cuts can surprise your taste buds!
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Shrimp Alternatives: Try using scallops instead, or make it vegetarian by grilling extra veggies like bell peppers and zucchini for a colorful twist.
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Herb Change: Instead of parsley, switch it up with fresh cilantro or mint for a refreshing flavor that brightens the chimichurri.
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Spice it Up: Add extra heat with diced jalapeños or chipotle in adobo for a smoky kick. Adjust based on your spice tolerance and enjoy that extra zest!
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Oil Variation: Use avocado oil or sesame oil instead of olive oil in your chimichurri for a rich, nutty flavor that enhances the dish.
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Creamy Addition: For a luscious touch, mix in a dollop of sour cream or Greek yogurt into your chimichurri for a creamy twist that balances the bold flavors.
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Marinated Beef: Marinate your steak in a mixture of chimichurri before grilling for an extra punch of herbaceous goodness. This can elevate your flavor profile to another level!
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Cheesy Finish: Sprinkle some crumbled feta or goat cheese over the top just before serving for a delightful tang that complements the entire dish beautifully.
Dive into these suggestions and transform your Chimichurri Steak and Shrimp into a personalized flavor adventure!
Make Ahead Options
These Chimichurri Steak and Shrimp are a fantastic choice for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the chimichurri sauce up to 3 days in advance, allowing the flavors to deepen and meld beautifully in the fridge. The marinated filet mignon can also be wrapped in bacon and refrigerated for up to 24 hours before grilling, helping to ensure maximum tenderness and flavor. When you’re ready to serve, simply let the steaks come to room temperature for 15 minutes, grill them to perfection, cook the shrimp, and top everything with the chimichurri. You’ll enjoy a mesmerizing meal without the last-minute rush!
What to Serve with Chimichurri Steak and Shrimp?
Nothing makes a meal more memorable than the perfect sides to accompany it, elevating the delicious steak and shrimp to new heights.
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Cilantro Lime Rice: The bright, zesty flavors of this fluffy rice complement the bold chimichurri while adding a satisfying carb choice.
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Garlic Roasted Asparagus: Tender asparagus spears roasted with garlic not only add vibrant color but also a fresh crunch that balances the richness of the dish.
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Grilled Corn on the Cob: Sweet and smoky corn pairs beautifully with the steak and shrimp, making it a delightful addition for summer gatherings.
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Creamy Avocado Salad: A refreshing mix of creamy avocado, tomatoes, and lime creates a cooler counterpoint to the grilled flavors, making each bite invigorating.
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Roasted Sweet Potatoes: Their natural sweetness and crispy edges contrast wonderfully with the savory notes of the main dish, providing a pleasing texture.
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Chilled White Wine: A crisp Sauvignon Blanc or Chardonnay offers a refreshing drink pairing, enhancing the flavors without overpowering the meal.
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Chocolate Mousse: End the meal on a sweet note with a rich, silky chocolate mousse; it provides a decadent finale that leaves everyone satisfied.
Tips for the Best Chimichurri Steak and Shrimp
- Bacon Crispiness: Ensure the bacon is crispy by grilling it long enough to achieve that perfect crunch—nobody wants a soggy wrap!
- Temperature Check: Use a meat thermometer to ensure your filet mignon hits 115-120°F; this guarantees a juicy and perfectly cooked steak.
- Let It Rest: Don’t skip the resting time for the steaks! It’s vital for redistributing juices, which enhances the tenderness of your Chimichurri Steak and Shrimp.
- Chimichurri Flavor: For a richer flavor, prepare the chimichurri a few hours ahead or the night before; it allows the ingredients to meld beautifully.
- Fresh Ingredients: Use fresh herbs and spices whenever possible. Their vibrant taste truly elevates the overall flavor profile of your dish.
Chimichurri Steak and Shrimp Recipe FAQs
What type of steak is best for this recipe?
I recommend using filet mignon for its tenderness and rich flavor, but you can also opt for sirloin, ribeye, or New York steak if you’d like to try something different! Each cut brings its own unique texture and taste to the dish.
How should I store leftover Chimichurri Steak and Shrimp?
Store your leftovers in an airtight container in the fridge for up to 3-4 days. Just make sure to separate the shrimp, as they tend to spoil faster than the steak. This way, you can enjoy your delicious creations without worry!
Can I freeze Chimichurri Steak and Shrimp?
Absolutely! For freezing, wrap individual portions tightly in plastic wrap and then in aluminum foil to protect against freezer burn. You can keep them in the freezer for up to 3 months. When you’re ready to enjoy, just thaw in the fridge overnight and reheat gently.
What should I do if my steak is overcooked?
If you’ve overcooked your steak, don’t fret! If it’s still salvageable, slice it thinly against the grain for a more tender bite. You could also serve it with extra chimichurri sauce to add moisture and flavor. Remember, resting the meat can really help retain those precious juices next time!
What are some dietary considerations for this dish?
This Chimichurri Steak and Shrimp recipe is low-carb and high-protein, making it perfect for anyone following a low-carb meal plan. If you’re cooking for someone with seafood allergies, you can easily swap out the shrimp for grilled vegetables or scallops instead!
Chimichurri Steak and Shrimp: Your Ultimate Flavor Adventure
Ingredients
Equipment
Method
- Wrap each filet mignon with a slice of bacon, securing it with a toothpick to help hold everything together while cooking.
- Massage canola oil onto the steaks, then generously season with kosher salt, freshly ground black pepper, and garlic powder. Refrigerate for about 40 minutes to dry brine and enhance the flavors.
- Remove your steaks from the fridge 15 minutes before grilling.
- In a bowl, mix together the chopped parsley, red wine vinegar, minced garlic, red chili flakes, and olive oil. Set aside.
- Preheat your grill to medium-high heat (approximately 375°F). Grill the wrapped filet mignon for 3 to 3.5 minutes on each side.
- After grilling, let your steaks rest on a cutting board for about 10 minutes.
- Lower the grill temperature to 325°F. In a skillet, heat the clarified butter, then add in seasoned shrimp. Cook for 2-3 minutes until they turn opaque.
- Place the steaks on a serving platter, top each with the cooked shrimp, and generously spoon chimichurri over the entire dish.