Chimichurri Steak & Shrimp

5 from 1 vote

Chimichurri Steak & Shrimp 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 zesty chimichurri sauce.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Filets:

3-4 Filet Mignon
3-4 Sliced Bacon
1 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder
Canola Oil as needed

Shrimp:

1 lb Shrimp peeled & deveined
2 tbsp Seafood Seasoning
2 tbsp Clarified Butter

Chimichurri:

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

Instructions

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!

Video

Notes

How to Make Clarified Butter

Clarified butter has a higher smoke point, making it ideal for high-heat cooking. 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.

Nutrition