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

Serving – Serve this dish with a side of roasted vegetables, mashed potatoes, or a light salad. The chimichurri sauce also pairs wonderfully with grilled bread or a crisp green salad.
Storage – Store any leftover steak, shrimp, and chimichurri sauce separately in airtight containers. Refrigerate for up to 2 days. Reheat the steak and shrimp in the oven or on the stovetop, and serve the chimichurri sauce chilled.
Variations
Different Proteins – Swap the ribeye steak for another cut, like sirloin or filet mignon, or try a different seafood option, like scallops or lobster.
Spicy Chimichurri – Add extra red pepper flakes or a small chopped chili to the chimichurri sauce for more heat.
Add Grilled Vegetables – Add grilled vegetables such as peppers, onions, or asparagus to make this a more complete meal.
FAQ
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Be sure to thaw them completely and pat them dry before cooking to avoid excess water.

2. Can I prepare the chimichurri sauce ahead of time?
Yes, chimichurri sauce can be made a day in advance. Store it in an airtight container in the refrigerator for up to 3 days.

3. Can I cook the steak in the oven instead of the skillet?
Absolutely! You can sear the steak in a skillet and then transfer it to a preheated oven at 400°F (200°C) to finish cooking. Use a meat thermometer to ensure the steak reaches your preferred doneness.

This Steak and Shrimp with Chimichurri Sauce brings together two classic favorites, elevated by the bold, tangy flavors of chimichurri. Whether you’re cooking for a special occasion or a weeknight dinner, this dish is a surefire hit!