Seared Strip Steaks and Shrimp with Chimichurri

Created by: Nicole Leggio, Cooking for Keeps

Is there anything more classic when it comes to fancy dinners than surf and turf? Whenever I hear that phrase, I automatically visualize a couple on their anniversary at the fanciest of steakhouses.

I think surf and turf is making a comeback, and it’s not just your typical seared filet and steamed lobster tail that’s making the rounds these days. This Valentine’s Day, try this unique steak and shrimp combo!

  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 2 Tbsp. butter
  • 2 (8 oz.) strip steaks
  • 4 large shrimp, peeled and deveined
  • ¼ cup finely chopped parsley
  • 2 cloves of garlic, minced
  • 1 small jalapeño, seeds and stems removed, minced
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. lemon juice
  • ⅛ cup olive oil
  • ¼ tsp. salt
  1. In a small bowl, combine chili powder, garlic powder, onion powder and cumin. Use it to generously coat both sides of the steak and shrimp. Season steaks and shrimp with salt and pepper.
  2. Heat a large cast-iron skillet to medium-high heat and add the butter. Once butter melts, add steaks. Cook until crusty and brown on both sides, about 2-3 minutes per side, or until the internal temperature is 140°F. Let rest for five minutes, during which the temperature should rise to 145°F.
  3. Add shrimp to the pan and cook until pink, about 1-2 minutes per side.
  4. While the steak and shrimp cook, make the chimichurri. Mix the parsley, garlic, jalapeno, red wine vinegar and lemon juice together in a small bowl. Slowly whisk in the olive oil and salt. Let set for 10-15 minutes.
  5. Top steaks with shrimp and cover in chimichurri sauce before serving. Refrigerate any leftovers.

View Party Plan: Valentine's Day