Steak and Shrimp with Chimichurri Sauce: A Flavorful Surf and Turf Delight

Prepare the Chimichurri Sauce – In a bowl, combine the chopped parsley, cilantro, garlic, red onion, and red pepper flakes. Add the olive oil, red wine vinegar, lime juice, salt, and pepper. Stir to combine and set aside for at least 10 minutes to allow the flavors to meld.

Cook the Steak – Season the ribeye steaks generously with salt and pepper. Heat a tablespoon of olive oil in a cast-iron skillet or on a grill over medium-high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Once cooked, remove from the heat and let the steaks rest for a few minutes.

Cook the Shrimp – While the steaks are resting, heat another tablespoon of olive oil in the same skillet over medium heat. Add the minced garlic and sauté for about 30 seconds. Then add the shrimp, smoked paprika, salt, and pepper. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.

Assemble the Dish – Slice the rested steaks and arrange them on a platter. Add the cooked shrimp alongside. Generously drizzle the chimichurri sauce over the steak and shrimp.

Serving and Storage Tips