Seared Strip Steaks and Shrimp with Chimichurri
Surf and turf is making a comeback, and it’s not just your typical seared filet and steamed lobster tail that’s making the rounds these days. This Valentine’s Day, try this unique steak and shrimp combo!
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 tablespoons butter
- 2 (8 oz.) strip steaks
- 4 large shrimp, peeled and deveined
- 1⁄4 cup finely chopped parsley
- 2 cloves garlic, minced
- 1 small jalapeño, seeds and stems removed, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1⁄8 cup olive oil
- 1⁄4 teaspoon salt
- In a small bowl, combine chili powder, garlic powder, onion powder and cumin. Use it to generously coat both sides of the steak and shrimp. Season steaks and shrimp with salt and pepper.
- Heat a large cast-iron skillet to medium-high heat and add the butter. Once butter melts, add steaks. Cook until crusty and brown on both sides, about 2-3 minutes per side, or until the internal temperature is 140°F. Let rest for five minutes, during which the temperature should rise to 145°F.
- Add shrimp to the pan and cook until pink, about 1-2 minutes per side.
- While the steak and shrimp cook, make the chimichurri. Mix the parsley, garlic, jalapeño, red wine vinegar and lemon juice together in a small bowl. Slowly whisk in the olive oil and salt. Let set for 10-15 minutes.
- Top steaks with shrimp and cover in chimichurri sauce before serving. Refrigerate any leftovers.