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Grilled Surf and Turf with Easy Chimichurri Sauce
Recipes
Grilled Surf and Turf with Easy Chimichurri Sauce
4 servings
35 minutes total

Ingredients

  • For chimichurri sauce:
  • 1 small shallot
  • 1 small red chili (or jalapeño) pepper
  • 4 cloves garlic
  • ½ bunch fresh cilantro
  • ½ bunch fresh Italian parsley
  • 2 tablespoons fresh oregano
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • ¾ cup extra-virgin olive oil
  • For surf and turf:
  • 1 lb large peeled/deveined shrimp
  • 4 (12-inch) bamboo skewers
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or sirloin)

Steps

    1. Prepare sauce. Remove parsley, cilantro (½ cup each), and oregano leaves from stems. Remove membrane and seeds from chili, if desired. Combine all ingredients in food processor bowl (or blender); pulse until all leaves are finely chopped. Set aside.
    2. Prepare surf and turf. Thaw shrimp, if needed. Preheat grill (or grill pan) on medium-high. Thread shrimp onto skewers (wash hands); brush with 1 tablespoon oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Season steaks with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper (wash hands).
    3. Grill steaks 3–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Grill shrimp 2–3 minutes on each side until grill-marked, pink, and opaque. Serve steak and shrimp with chimichurri sauce.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 710, Total Fat 58g, Sat Fat 10g, Trans Fat 0g, Chol 210mg, Sodium 1560mg, Total Carb 4g, Fiber 1g, Sugars 1g, Protein 53g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%