If you’re a steak lover craving an insanely delicious meal with as much flavor as possible, stop scrolling. My Chimichurri Steak & Shrimp cooked on your outdoor grill is it!
This is not your father’s version of the classic Surf & Turf dish. Instead, perfectly grilled filet mignon, smoky bacon, and succulent shrimp are leveled up by a delicious chimichurri sauce.
What’s chimichurri? It’s a zesty homemade herby sauce made with fresh parsley. It originates in South America, where they like to make it with dried herbs! I prefer fresh herbs, but to each their own! It’s the best sauce you won’t forget after your first taste. The combo of fresh garlic, red pepper, and herb flavor in olive oil and vinegar adds zesty flavor to any dish.
In this recipe, the chimichurri smothers the shrimp and compliments every tender bite of perfectly cooked steak.
Table of Contents
- Why You’ll Love Chimichurri Steak Recipe with Shrimp
- How to Make Clarified Butter
- How to Make Chimichurri Steak & Shrimp
- This sauce is FYR!
- What to Serve with Steak & Shrimp
- What to do with Leftovers & Reheating
- More with Chimichurri
- FAQs for Chimichurri Steak & Shrimp
- Chimichurri Steak & Shrimp Recipe
Why You’ll Love Chimichurri Steak Recipe with Shrimp
What’s not to love about the most tender steak cut of all, filet mignon? Because, let’s be honest, tough steak can ruin even the greatest of recipes.
This unbelievably great recipe (if I do say so myself!) starts with the incredibly good steak. And, it just gets better with the addition of smoky bacon, shrimp, and that exquisite Argentinian dipping sauce, chimichurri.
This low-carb meal is also a great way for couples and friends to celebrate any special occasion. It’s so tasty and so visually appealing, it’s sure to be a big hit!
- The Surf – A pound of fresh shrimp, peeled and deveined, is cooked with your favorite seafood seasoning. Clarified butter with a high smoke point gives the best results when sautéeing.
How to Make Clarified Butter
Clarified butter has a higher smoke point, making it ideal for high-heat cooking. You can find it in most grocery stores, but you can also make it at home if you choose!
To make it yourself, melt about 4 sticks of unsalted butter in a saucepan over low heat. Let the butter simmer without stirring for about 15-20 minutes until three layers form: clear liquid on top, golden middle layer, and milk solids at the bottom.
Remove from heat, skim off the foam, and strain the clear liquid through a fine-mesh strainer or cheesecloth into a container. Store it in a sealed container until it’s ready to use.
- The Turf – The main star of this show is the filet mignon steaks, wrapped in bacon, oiled, and seasoned with kosher salt, black pepper, and garlic powder.
- The Chimichurri Ingredients – In my chimichurri recipe, I use flat-leaf parsley, red wine vinegar (or sherry vinegar), garlic, red chili flakes (aka red pepper flakes), salt, and olive oil. The addition of more fresh herbs like fresh oregano is optional.
The cook time to pull this dish together with all these amazing ingredients is fast, so let’s get to it. You’ll be diving into your new favorite meal sooner than you think!
For more delicious recipes featuring Chimichurri, check out: Chimichurri Marinated Tri-Tip with Grilled Fries, Chimichurri Steak Sandwich, Spiced Lamb Kebabs with Mint Chimichurri, and Wagyu Secreto Steak with Roasted Chimichurri.
How to Make Chimichurri Steak & Shrimp
The first order of business is to lovingly wrap each filet with a slice of bacon, securing it with a toothpick or a grilling pin.
Lather the steaks with oil and sprinkle them with my go-to trio of seasonings: salt, pepper, and garlic powder. Alternatively, you can season them with my Bourbon Prime seasoning and some BLK Fyr Sauce. Let the seasoned meat rest in the fridge for 40 minutes.
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Next, remove the steaks from the fridge. Let them relax for 15 minutes at room temperature, the best way to achieve perfectly cooked meat on the grill.
While the steaks are resting, let’s mix up the chimichurri. Combine the ingredients in a medium bowl or large Mason jar, set aside, and let the flavors mix and mingle while we fire up the grill.
Get the grill fired up to a medium-high heat (around 375 degrees F) for direct cooking. Take a deep breath and tell yourself you will focus and not overcook these premium steaks!
Now, throw the steaks on the grill, give them a good 3-3.5 minutes per side or until they hit an internal temperature of about 120 degrees F. Using your tongs, make sure to give the bacon a good sear so that it’s crispy, not fatty. Once done, let the steaks rest for 10 minutes on a cutting board.
Now, lower the temperature of the grill to about 325 degrees F. Grab a non-stick skillet or well-seasoned cast iron pan and add the clarified butter. Take your peeled and deveined shrimp and toss them with your seafood seasoning in a bowl.
Toss the seasoned shrimp into the skillet. Cook them for 2-3 minutes until they strike that perfect “C” shape and transform from opaque to a beautiful white.
When done, let the shrimp rest up for a few minutes while you return to the steaks.
Chimichurri Steak & Shrimp Assembly
Plate those steaks, either whole or in halves. Arrange the shrimp on top and crown it all with chimichurri.
The stage is set, so all you have to do now is savor the flavors and enjoy. So freakin’ delicious, I promise!
What to Serve with Steak & Shrimp
Chimichurri Steak & Shrimp is a rich and satisfying meal on its own. However, to balance out this red meat and seafood dish, sides like cilantro lime rice, grilled vegetables, or a crisp green salad are some suggestions. The chimichurri sauce also pairs perfectly with crusty bread for dipping.
What to do with Leftovers & Reheating
Place any leftovers in airtight containers or tightly wrapped in aluminum foil or plastic wrap. Store items separately. The filet mignon and bacon can be stored for 3-4 days in the fridge; the shrimp for 1-2 days.
Reheat the steak, bacon, and shrimp in a skillet on the grill or consider turning the leftovers into a sandwich. Layer the steak, bacon, shrimp, and chimichurri sauce onto some crusty French bread.
FAQs for Chimichurri Steak & Shrimp
While filet mignon is the cut of meat I prefer with succulent shrimp, feel free to freewheel it with different cuts, such as sirloin steak, ribeye steaks, or New York steaks.
Absolutely! Chimichurri tends to develop even more flavor if prepared a few hours before serving.
Yes, I get it. Not everyone can be as obsessed with chimichurri as me. Salsa verde would be another incredible option for saucing up the steak and shrimp dinner.
Another sauce that’s similar but different is Salsa Vinaigrette. Check is out in my Skewered Picanha with Salsa Vinaigrette recipe!
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Chimichurri Steak & Shrimp
- 3-4 Filet Mignon
- 3-4 Sliced Bacon
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
- 1 lb Shrimp peeled & deveined
- 2 tbsp Seafood Seasoning
- 2 tbsp Clarified Butter
- ½ cup Parsley chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1 tbsp Red Chili Flakes
- Olive Oil to desired consistency
- Salt to taste
- Carefully wrap one whole slice of bacon around each filet and pin it with a toothpick, string, or a grilling pin.
- Lather your steaks with oil and season with salt, black pepper, and garlic powder.
- Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
- In a bowl, mix together all the ingredients for the Chimichurri and set to the side.
- Preheat your grill to medium-high heat temperature (around 375 degrees F) for direct cooking.
- Add your steak to the grill to cook for 3-3.5 minutes per side or until 115-120 degrees F internal. Make sure to sear off the bacon as well to get nice and crispy.
- Once the steaks are done, pull them off and let them rest for 10 minutes.
- Add the skillet to the grill at a slightly lower temperature (around 325 degrees F) along with clarified butter.
- Add your seafood seasoning to the shrimp and mix together.
- Add the shrimp to the skillet and cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let the shrimp rest.
- Slice into your steaks and serve with your shrimp on top. Garnish with the chimichurri on top and enjoy!