Grilled Flank Steak and Garlic Shrimp with Chimichurri – Sizzle Up a Surf-and-Turf Masterpiece!

Serving: Serve immediately with additional chimichurri sauce and a side of roasted vegetables or salad.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a grill or stovetop to preserve texture.
Variations
Add veggies: Consider grilling vegetables like bell peppers or zucchini alongside the steak and shrimp for a complete meal.
Use a different sauce: If you’re not a fan of chimichurri, try a balsamic glaze or a lemon garlic butter sauce for a different twist.
FAQ
Q: How do I know when the steak is done?
A: For medium-rare, use a meat thermometer to check for an internal temperature of 130°F. Let it rest for 5 minutes before slicing.

Q: Can I make the chimichurri sauce ahead of time?
A: Yes! You can prepare the chimichurri sauce a day ahead and store it in the fridge to let the flavors develop.

Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 20–25 minutes
Servings: 4 servings
Calories per Serving: Approximately 400 kcal (varies depending on the ingredients)

Enjoy this Grilled Flank Steak and Garlic Shrimp with Chimichurri—a bold and savory surf-and-turf meal that’s sure to impress!