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slices of steak with chimichurri on top and shrimp on the side.
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5 from 1 vote

Surf and Turf with Chimichurri

Surf and turf with chimichurri sauce made in under 30 minutes! A restaurant-quality meal that will impress the entire family and have them begging for more. Flank steak seasoned and cooked to perfection with juicy tender shrimp coated in homemade chimichurri. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entree
Cuisine: American, Argentinian, Latin
Servings: 5
Calories: 429kcal


  • 2 lb flank steak
  • 1 lb shrimp peeled and deveined
  • 1 lime quartered
  • fresh parsley

Steak Seasoning

  • 1/2 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1/2 tsp lemon zest
  • 1/2 tsp lime zest
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/2 tsp red crushed pepper
  • 1/2 tsp ancho chili powder
  • salt and pepper to taste

Chimichurri Sauce

  • 3 tbsp fresh parsley
  • 1 tbsp fresh oregano
  • 2 tbsp cilantro
  • 4 garlic cloves
  • 1 tsp red crushed pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lime juice
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil


  • To prepare the chimichurri sauce, add 3 tbsp of water to a microwave-safe bowl. Stir in the sea salt until it dissolves. Place in the microwave for 1 minute to bring to a boil. Add all ingredients to a food processor and pour the hot water on top. Pulse for 15 seconds. Set aside.
  • To prepare the steak seasoning, add all spices to a small bowl and stir to blend. Separate seasoning into 2 bowls. One bowl will be reserved for seasoning the steak, the other will be for the shrimp
  • Rub seasoning generously on both sides of the steak. Place shrimp into a large mixing bowl and toss in the seasoning to coat.
  • Heat a cast-iron skillet or grill pan over high heat. Add the steak, and cook for 3 minutes. Flip, and squeeze the juice of a lime on top of the steak. Cook 3 more minutes. Remove from heat, cover, and let rest on a cutting board.
  • While the steak rests, cook the shrimp. Lower heat to medium-low. Add a splash of olive oil to the cast iron skillet or grill pan and add the shrimp. Cook 1-2 minutes, or until opaque flipping halfway through. Remove from heat and add to a large mixing bowl. Add 3 tbsp of chimichurri sauce and toss shrimp to coat.
  • Place steak and shrimp on a serving platter with a bowl of remaining chimichurri sauce and lime wedges. Enjoy!


  • Adding hot water to the chimichurri helps to break down the acidity of the garlic and tones down the parsley, which essentially eliminates the need for the chimichurri sauce to sit 3-4 hours prior to serving. If you have the time to allow the chimichurri sauce to sit simply omit this step.
  • This cut of meat is best when cooked rare/medium-rare. Check to see if the temp has reached 120 degrees f before removing. The temperature will rise as it rests.


Calories: 429kcal | Carbohydrates: 4g | Protein: 58g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 337mg | Sodium: 1283mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 12mg | Calcium: 188mg | Iron: 5mg