🥩🦐 Surf & Turf Perfection: Steak & Shrimp with Zesty Chimichurri Sauce

Author: Jason Griffith

There are weeknight dinners, and then there are showstopper dinners. This Steak & Crevettes avec Zesty Chimichurrifalls squarely into the second category. It’s the kind of dish you put on a platter and watch guests’ eyes widen. The juicy, perfectly seared ribeye, the succulent, plump shrimp, and the vibrant, herby punch of the zesty chimichurri come together in a true celebration of flavor. Forget going out for expensive surf & turf—you can master this perfection right in your own kitchen in under an hour.

Why I Love This Recipe

This isn’t just a recipe; it’s a guaranteed crowd-pleaser that delivers restaurant-quality results without the fuss.

Flavor Bomb: The chimichurri is the absolute star. It’s bright, herbaceous, zesty, and cuts through the richness of the steak and shrimp beautifully. It’s the “secret sauce” that makes this dish addictive.
Quick & Impressive: From start to finish, you’re looking at about 40 minutes. The prep time is dedicated mostly to making the chimichurri, and the cooking itself is lightning fast. It’s the perfect way to impress guests without being tied to the stove all evening.
Simple Ingredients, Big Impact: We use great quality ingredients, like good ribeye and fresh shrimp, and let them shine. The chimichurri dressing is easy to assemble but tastes incredibly complex and fresh.

🔪 Ingredients List

Ingredient	Quantity	Notes
For the Steak
Ribeye Steaks (1 inch thick)	2	Approximately 1-1.5 lbs total
Salt & Black Pepper	To Taste	Be generous!
Olive Oil	1 tbsp	For searing
For the Shrimp (Crevettes)
Shrimp (Peeled & Deveined)	1 lb	Medium to large size
Olive Oil	1 tbsp	For cooking
Garlic, minced	2 cloves	Fresh is best
Smoked Paprika	1 tsp	Adds depth
Salt & Black Pepper	To Taste
For the Zesty Chimichurri Sauce
Fresh Parsley, finely chopped	1 cup	Flat-leaf preferred
Fresh Cilantro, finely chopped	1/2 cup	Don’t skip this for that zesty flavor!
Garlic, minced	3 cloves
Red Onion, finely chopped	1 small
Red Pepper Flakes	1 tsp	Adjust to your spice preference
Olive Oil	1/2 cup	Extra virgin is great for flavor
Red Wine Vinegar	1/4 cup	Essential for acidity
Lime Juice	Juice of 1 lime	Adds extra brightness
Salt & Black Pepper	To Taste

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💡 Swaps and Notes

Steak Cut: While ribeye is my favorite for its marbling and flavor, you can substitute it with New York strip, sirloin, or even a nice flank steak (slice against the grain).
Spice Level: The red pepper flakes in the chimichurri add a nice background heat. If you prefer less heat, start with 1/2 teaspoon.
Chimichurri Herbs: If you’re not a fan of cilantro, you can use all parsley, or swap the cilantro for a mix of fresh oregano and mint for a different, but equally delicious, profile.
Shrimp: Always look for high-quality, sustainably sourced shrimp. They cook down a bit, so go for medium to large sizes.

👨‍🍳 Directions: The 40-Minute Masterpiece

1. Make the Zesty Chimichurri (10 Minutes)

In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red onion, and red pepper flakes.
Pour in the 1/2 cup of olive oil, red wine vinegar, and the fresh lime juice.
Season generously with salt and black pepper.
Stir well to combine. Taste and adjust seasoning as needed. Set aside to allow the flavors to truly meld and develop while you prepare the main course.

2. Prepare and Cook the Steaks (15 Minutes)

Bring the steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This is crucial for an even cook!
Pat the steaks dry with a paper towel and generously season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
Sear the steaks for 4–5 minutes per side for medium-rare (internal temperature of 145∘F/63∘C). Adjust cook time for your desired doneness.
Remove the steaks from the pan and place them on a cutting board. Let them rest for 5 minutes before slicing. Do not skip the rest!

3. Cook the Crevettes (5 Minutes)

While the steak rests, wipe out the pan (or use a separate pan) and heat 1 tablespoon of olive oil over medium heat.
Add the 2 cloves of minced garlic and sauté for about 30 seconds until fragrant.
Add the peeled and deveined shrimp, smoked paprika, salt, and pepper.
Cook for 2–3 minutes per side until the shrimp is pink, opaque, and perfectly cooked through.

4. Assemble and Serve (10 Minutes)

Slice the rested steak against the grain into thick pieces.
Arrange the sliced steak and the cooked shrimp on a large platter or individual plates.
Generously drizzle the Zesty Chimichurri sauce over the steak and shrimp.
Serve immediately with extra chimichurri on the side for dipping!

🔥 Tips for Success

Rest the Steak: I cannot stress this enough. If you slice the steak immediately, all the delicious juices will run out. Resting for at least 5 minutes allows those juices to redistribute, guaranteeing a tender, juicy slice every time.
Use Fresh Herbs: The chimichurri relies on the bright, potent flavor of fresh herbs. Do not substitute dried herbs; it will completely change the quality of the sauce.
High Heat Sear: Make sure your pan is screaming hot before you add the steak. This is what creates that beautiful, flavorful crust (the Maillard reaction) while keeping the interior tender.

🍽️ Serving Suggestions and Pairings

This dish is rich and flavorful, so it pairs best with sides that are simple, starch-based, or bright green.

Starch: Creamy Garlic Mashed Potatoes or simple White Rice are great for soaking up the excess chimichurri.
Vegetables: A simple side salad, grilled asparagus, or roasted broccoli.
Drinks: For a refreshing and zesty pairing, try a Classic Margarita Recipe: Easy and Delicious to complement the bright lime in the chimichurri.

📊 Nutritional Information Per Serving (Estimate)

Calories: 580 – 650 kcal
Protein: 55 g
Fat: 40 g
Carbohydrates: 5 g
Fiber: 1 g

Note: This is an estimated value and can vary based on the specific cut of steak and exact measurements of oil used.

🧊 Storage and Leftover Tips

Chimichurri is best when freshly made, but this dish makes for great leftovers!

Storage: Store the sliced steak, shrimp, and any leftover chimichurri separately in airtight containers in the refrigerator. They will keep well for up to 3 days.
Reheating: To reheat the steak and shrimp, place them in a foil-covered dish in a 300∘F oven for about 10–15 minutes until just warmed through. Be careful not to overcook the shrimp. You can also quickly sauté the shrimp on the stovetop.
Leftover Idea: Dice the leftover steak and shrimp and toss it with the chimichurri. It makes an incredible, protein-packed filling for tacos or a topping for a light and A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight), substituting the chicken for the surf & turf mix.

🔗 More Recipes You Will Love

If you enjoyed this hearty, flavor-packed meal, be sure to try some of my other favorite recipes for a delicious dinner:

For another comforting one-pan meal, check out This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit.
If you’re craving bold, comforting flavors, try This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
And for a sweet finish, you can’t go wrong with these tiny, perfect These Chocolate Chip Cookie Bites are My Favorite Little Treat to Bake Anytime.

Final Thoughts

This Steak & Crevettes avec Zesty Chimichurri is the perfect marriage of rich beef, tender seafood, and a powerful, fresh sauce that elevates the entire experience. It’s a testament to the fact that simple, quality ingredients, treated well, can produce truly memorable food.

If you make this recipe, I’d love to hear your feedback! Did you stick to the recipe or add your own twist? Let me know in the comments below, and don’t forget to follow me on Instagram for more chefmaniac.com inspiration!

Surf & Turf Perfection: Steak & Shrimp with Zesty Chimichurri Sauce