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
Scale
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.
