Weeknight Surf & Turf with Chimichurri Sauce

By: Regan Baroni

  • Cuisine: American
  • Course: Entrée



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-leafy 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
  • salt



  1. 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.
  2. Stir in parsley, cilantro and oregano.
  3. Whisk in the oil slowly until well combined, but not too oily.
  4. Season with salt to taste. (Store in a sealed container in refrigerator for up to one week.)
  5. Preparation for Surf & Turf: Sprinkle steak with salt and pepper and allow to rest at room temperature for 30 minutes.
  6. In the meantime, peel the shrimp by pulling the outer shell off starting from the legs.
  7. 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.
  8. Toss shrimp with olive oil, salt and pepper.
  9. Add 1-2 tablespoons of vegetable oil to an Anolon Try Ply Grill Pan, and turn burners to medium-high heat.
  10. 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.
  11. Cook shrimp for 1-2 minutes per side.
  12. Add the tomatoes and cook for about 4 minutes, moving them occasionally to char the outer skin.
  13. Thinly slice the steak against the grain.
Lightly brush the steak, shrimp and tomatoes with Chimichurri Sauce and enjoy!