Kick your weeknights up a notch without the extra effort. This easy grilled Surf & Turf recipe combines juicy flank steak, tender shrimp and sweet tomatoes with a simple homemade Chimichurri Sauce.
Ingredients
- For the Chimichurri:
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt
- 3-4 garlic cloves minced
- 1 shallot finely diced
- 1 jalapeño or serrano pepper seeded, finely diced
- 1/2 cup fresh cilantro minced
- 1/2 cup fresh flat-leaf parsley minced
- 1 teaspoon dried oregano
- 1/3-1/2 cup olive oil taste as you go
- For the Surf & Turf:
- 1 pound flank steak
- 1 pound fresh large shrimp peeled, deveined
- 1 pint cherry tomatoes on the vine
- 1-2 tablespoons vegetable oil for pan
- 1-2 tablespoons olive oil
- fresh ground pepper to taste
- salt to taste
- Preparation for Chimichurri: Mix vinegar, salt, garlic, shallot and jalapeño or Serrano pepper together in a medium-sized bowl and let sit for 15 minutes.
- Stir in parsley, cilantro and oregano.
- Whisk in the oil slowly until well combined, but not too oily.
- Season with salt to taste.
- Store in a sealed container in refrigerator for up to one week.
- Preparation for Surf & Turf: Sprinkle steak with salt and pepper and allow to rest at room temperature for 30 minutes.
- In the meantime, peel the shrimp by pulling the outer shell off starting from the legs.
- To devein the shrimp, simply cut a shallow slit down the middle of the back to expose the dark intestine. Gently remove it with a pairing knife, rinse under cold water and set aside.
- Toss shrimp with olive oil, salt and pepper.
- Add 1-2 tablespoons of vegetable oil to an Anolon Try Ply Grill Pan, and turn burners to medium-high heat.
- Cook steak for 3-4 minutes per side for medium rare and transfer to a cutting board allowing it to rest for about 10 minutes.
- Cook shrimp for 1-2 minutes per side.
- Add the tomatoes and cook for about 4 minutes, moving them occasionally to char the outer skin.
- Thinly slice the steak against the grain.
- Lightly brush the steak, shrimp and tomatoes with Chimichurri Sauce and enjoy!
Note: Vegetable oil is better for high temperature cooking.
