If you’re craving a mouthwatering, restaurant-quality meal that feels both luxurious and effortlessly homey, this Surf & Turf with Chimichurri Recipe is absolutely one to try. Combining tender, juicy filet mignon steaks with perfectly seared shrimp, all topped with a vibrant, herbaceous chimichurri sauce, this dish bursts with bold flavors and beautiful textures. Whether you’re impressing a special someone or treating yourself to a delightful dinner, this recipe brings a delicious fusion of surf and turf that’s easy to prepare and impossible to resist.
Ingredients You’ll Need
These ingredients are simple but essential, each adding their unique magic to create a balanced and flavorful Surf & Turf with Chimichurri Recipe. From the rich beef and succulent shrimp, to the fresh herbs that make the chimichurri sing, every component plays a key role.
- 2 filet mignon steaks (6 oz each): Choose steaks with good marbling for tenderness and flavor.
- 8 large shrimp (peeled and deveined, tails on): Keeping tails on adds a nice presentation and flavor.
- 2 tablespoons olive oil: Used in both cooking the proteins and the chimichurri, bringing smooth, fruity notes.
- 1 tablespoon butter: Adds richness and helps caramelize the shrimp perfectly.
- 2 garlic cloves (minced): Infuses aromatic warmth into the shrimp and butter.
- Salt and black pepper to taste: Essential for seasoning both steaks and shrimp to perfection.
- 1 cup fresh parsley (finely chopped): The vibrant base of the chimichurri, providing freshness and color.
- 2 tablespoons fresh oregano (or 1 tablespoon dried): Adds a savory, slightly minty depth to the chimichurri.
- 3 garlic cloves (minced): Intensifies the bold flavor in the chimichurri sauce.
- 1/2 cup olive oil: The heart of the chimichurri, creating a luscious dressing.
- 2 tablespoons red wine vinegar: Brings a bright acidity that balances the richness.
- 1/2 teaspoon red pepper flakes: Adds a gentle kick without overpowering the dish.
- Salt and pepper to taste: Fine-tune the chimichurri to your palate.
How to Make Surf & Turf with Chimichurri Recipe
Step 1: Prepare and Season the Steaks
Start by patting your filet mignon steaks dry with paper towels; this is crucial for getting a beautiful sear. Season generously with salt and black pepper all over. A well-seasoned steak is the foundation for the perfect surf and turf experience.
Step 2: Sear the Steaks
Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering. Place the steaks in the pan and sear for about 3 to 4 minutes per side to reach medium-rare, adjusting time for your preferred doneness. Once cooked, remove the steaks from the skillet and allow them to rest for at least 5 minutes — this keeps them juicy and tender.
Step 3: Cook the Shrimp
Using the same skillet, add the butter along with the remaining olive oil and minced garlic. Let the garlic sizzle until fragrant, about 30 seconds. Toss in the shrimp and cook for 1 to 2 minutes on each side, until they turn pink and opaque. This quick cooking ensures the shrimp stay succulent and flavorful.
Step 4: Make the Chimichurri Sauce
In a bowl, combine finely chopped parsley, fresh oregano (or dried), garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well until everything is evenly mixed. This chimichurri is vibrant, herb-packed, and the perfect zesty companion for your surf and turf.
Step 5: Assemble and Serve
Arrange the rested filet mignon steaks and shrimp on plates, then spoon the chimichurri generously over the top. The fresh sauce adds fantastic color and an exciting burst of flavor that ties this indulgent dish beautifully together.
How to Serve Surf & Turf with Chimichurri Recipe
Garnishes
Simple garnishes can elevate your presentation and taste! Fresh parsley sprigs or a light sprinkle of red pepper flakes add visual appeal and a hint of extra flavor. A lemon wedge on the side offers a bright citrus contrast if you want a touch more acidity.
Side Dishes
Roasted potatoes with rosemary or grilled vegetables like asparagus and bell peppers make perfect side dishes. They complement the richness of the surf and turf and add a satisfying variety of textures and colors to your plate.
Creative Ways to Present
For a fun twist, slice the filet mignon into medallions and stack them with shrimp skewers, drizzling chimichurri artistically around the plate. Alternatively, serve the chimichurri on the side for guests to add as much as they like, making the meal interactive and personalized.
Make Ahead and Storage
Storing Leftovers
Let leftover steak and shrimp cool completely before placing them in an airtight container. Refrigerate for up to 3 days, keeping the chimichurri sauce separate to maintain its fresh flavor and vibrant color.
Freezing
While the steak and shrimp can be frozen, it’s best done before cooking for optimal texture. Frozen cooked steak or shrimp tends to become a bit rubbery. Chimichurri can be frozen in an ice cube tray, then transferred to a freezer bag for convenient portioning later.
Reheating
To reheat, gently warm the steak and shrimp in a low-temperature oven or skillet to avoid overcooking. Reheat chimichurri at room temperature or give it a quick stir before serving—you want to preserve its bright, fresh taste.
FAQs
Can I use a different type of steak for this Surf & Turf with Chimichurri Recipe?
Absolutely! While filet mignon is tender and luxurious, ribeye or New York strip steaks work wonderfully, offering more marbling and bold flavor. Just adjust cooking times accordingly.
Is it possible to make chimichurri without fresh oregano?
Yes, you can substitute dried oregano if fresh is unavailable. Use about half the amount, as dried herbs are more concentrated. The flavor will still be vibrant and delicious.
How spicy is the chimichurri sauce in this recipe?
The red pepper flakes add a mild kick that complements the flavors without overwhelming the dish. You can adjust the amount up or down based on your heat preference.
Can the shrimp be substituted with another seafood?
Definitely! Scallops or lobster tails make fantastic alternatives that pair beautifully with the steak and chimichurri sauce for a different but equally luxurious surf and turf experience.
What’s the best wine pairing for Surf & Turf with Chimichurri Recipe?
A medium-bodied red like Malbec or a crisp Sauvignon Blanc work wonderfully. The wine should complement the herbs and richness without overshadowing the vibrant chimichurri.
Final Thoughts
This Surf & Turf with Chimichurri Recipe is one of those dishes that brings joy to the table with its perfect balance of flavors, colors, and textures. It’s straightforward enough for a weekday treat but special enough to impress whenever you want to spoil yourself or loved ones. I can’t recommend it highly enough—give it a try and watch your favorite meal cravings become wildly satisfied!
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Surf & Turf with Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-American
- Diet: Gluten Free
Description
This Surf & Turf with Chimichurri recipe combines perfectly seared filet mignon steaks with succulent shrimp, all topped with a vibrant, homemade Argentinian chimichurri sauce. A flavorful and elegant meal ideal for date night or special occasions, offering a delightful balance of tender beef, juicy seafood, and a zesty herb sauce.
Ingredients
Protein
- 2 filet mignon steaks (6 oz each)
- 8 large shrimp (peeled and deveined, tails on)
Cooking Fats & Aromatics
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves (minced)
- Salt and black pepper to taste
Chimichurri Sauce
- 1 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 garlic cloves (minced)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Season the Steaks: Pat the filet mignon steaks dry with paper towels, then season generously on both sides with salt and black pepper to enhance flavor and create a nice crust during cooking.
- Sear the Steaks: Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering. Place the steaks in the skillet and sear for 3–4 minutes per side for medium-rare doneness. Adjust time if you prefer other levels of doneness. Remove the steaks from the skillet and let them rest to retain juices.
- Cook the Shrimp: In the same skillet, reduce heat to medium and add butter, minced garlic, and the remaining olive oil. When the butter has melted and garlic is fragrant, add the shrimp and cook for 1–2 minutes per side until they turn pink and opaque, indicating they are fully cooked.
- Prepare the Chimichurri Sauce: In a bowl, combine finely chopped parsley, fresh oregano (or dried), minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Serve: Spoon the chimichurri sauce generously over the rested steaks and cooked shrimp just before serving for fresh, vibrant flavor.
Notes
- Allow the steaks to rest for at least 5 minutes before slicing to let the juices redistribute for maximum tenderness.
- Chimichurri sauce can be prepared ahead of time and stored in the refrigerator for up to 5 days, allowing flavors to meld.
- For a complete meal, serve the surf and turf with roasted potatoes or grilled vegetables.
