Chimichurri Steak Shrimp: Amazing 1 Dish

Name: Chimichurri Steak Shrimp: Amazing 1 Dish
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 pieces Filet Mignon; 4 slices Sliced Bacon; 1 pound Shrimp; 1 tablespoon Kosher Salt; 1 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 1 cup Parsley; 1/4 cup Red Wine Vinegar; 4 cloves Garlic Cloves; 1 teaspoon Red Chili Flakes; 1/2 cup Olive Oil; 2 tablespoons Canola Oil; 2 tablespoons Clarified Butter; 1 tablespoon Seafood Seasoning

by Jannet Lisa

18 de September de 2025

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Chimichurri Steak and Shrimp has become my go-to for impressing guests without breaking a sweat. I remember the first time I made this surf and turf for a dinner party; the aroma of sizzling steak and vibrant, herb-infused chimichurri filled my kitchen, and everyone was raving about the incredible flavors. This easy chimichurri steak and shrimp recipe delivers a restaurant-quality meal right in your own home. The tender filet mignon, wrapped in crispy bacon, paired with plump, juicy shrimp and that zesty Argentinian chimichurri sauce, creates a symphony of tastes and textures that I know you’ll adore. Let’s get cooking!

Why You’ll Love This Chimichurri Steak and Shrimp

This recipe is a winner for so many reasons. It’s the perfect dish for quick weeknight meals and also elegant enough for entertaining guests.

Incredible Chimichurri steak and shrimp flavor profile: The bright, herbaceous chimichurri sauce perfectly complements the rich steak and sweet shrimp.
Remarkably easy chimichurri steak and shrimp to prepare, even for beginners.
It’s a fantastic option for Chimichurri steak and shrimp dinner ideas, offering a healthy, low-carb, and high-protein meal.
The combination of filet mignon, bacon, and shrimp is pure surf and turf perfection.
You get a wonderful balance of textures – tender steak, juicy shrimp, and a vibrant sauce.
It’s quick to make, with most of the magic happening on the grill or in a skillet.
The homemade chimichurri adds a fresh, zesty kick that elevates the entire dish.

Ingredients for Chimichurri Steak and Shrimp

Gathering these Chimichurri steak and shrimp ingredients is the first step to an amazing meal. The star of the show is the vibrant Chimichurri sauce for steak and shrimp, which gets its punch from fresh ingredients.

4 pieces Filet Mignon – about 6 oz each, patted dry
4 slices Sliced Bacon – for wrapping the steak
1 pound Shrimp – peeled and deveined
1 tablespoon Kosher Salt – divided
1 teaspoon Black Pepper – divided
1 teaspoon Garlic Powder – for seasoning the steak
1 cup fresh Parsley – finely chopped; this is the base of our bright chimichurri
1/4 cup Red Wine Vinegar – provides a crucial tangy element
4 cloves Garlic Cloves – minced, for that essential pungent kick
1 teaspoon Red Chili Flakes – adjust for your preferred spice level
1/2 cup Olive Oil – the binder for our sauce and a healthy fat
2 tablespoons Canola Oil – for searing the steaks
2 tablespoons Clarified Butter – ideal for cooking shrimp at higher temps
1 tablespoon Seafood Seasoning – to season the shrimp

The fresh parsley and red wine vinegar are key to the characteristic zesty flavor of the chimichurri sauce.

How to Make Chimichurri Steak and Shrimp

Let’s dive into how to make chimichurri steak and shrimp! This recipe breaks down the process into simple steps, ensuring perfect results every time. We’ll get that grill fired up and create a vibrant sauce that brings everything together.

Step 1: Start by preparing the steaks. Wrap each filet mignon with a slice of bacon, securing it with a toothpick. Then, give the steaks a good massage with canola oil, followed by a generous seasoning of kosher salt, black pepper, and garlic powder. For the best flavor, refrigerate them for at least 40 minutes to let the seasonings truly meld.
Step 2: While the steaks are chilling, let’s whip up that amazing chimichurri sauce. In a bowl, combine the finely chopped fresh parsley, red wine vinegar, minced garlic cloves, red chili flakes, and olive oil. Stir it all together until well combined. This sauce is so fresh and vibrant!
Step 3: Preheat your grill to a medium-high heat, aiming for around 375°F (190°C). Remove the seasoned steaks from the refrigerator about 15 minutes before you plan to grill them; this helps them cook more evenly.
Step 4: Place the bacon-wrapped filets on the preheated grill. Grill them for about 3 to 3.5 minutes per side. You’re looking for a nice sear and medium-rare doneness. The bacon should be getting nicely crispy.
Step 5: Once grilled, transfer the steaks to a cutting board and let them rest for a crucial 10 minutes. This resting period allows the juices to redistribute, ensuring a tender and flavorful steak.
Step 6: While the steaks rest, lower the grill temperature to 325°F (160°C) or prepare a skillet on the stovetop. Heat the clarified butter in the skillet over medium-high heat. Add the seasoned shrimp (seasoned with seafood seasoning, salt, and pepper) and cook for 2 to 3 minutes, or until they turn pink and opaque. These are crucial chimichurri steak and shrimp cooking instructions for perfectly cooked seafood.
Step 7: To plate, place a rested steak on each plate. Top generously with the cooked shrimp, and then spoon that glorious, fresh chimichurri sauce over everything. Enjoy this incredible dish!

Pro Tips for the Best Chimichurri Steak and Shrimp

Want to elevate your chimichurri steak and shrimp game? Follow these expert tips for guaranteed success, whether you’re aiming for perfectly grilled chimichurri steak and shrimp or a beautiful pan-seared chimichurri steak and shrimp.

Always use fresh, high-quality ingredients, especially for the chimichurri. Fresh parsley and good olive oil make a huge difference.
Don’t skip the steak resting time! It’s crucial for juicy, tender meat.
Ensure your grill or skillet is properly preheated before adding the steak and shrimp to get that perfect sear.
Taste and adjust the chimichurri seasoning before serving; a little extra salt or chili flake can really make it pop.

What’s the secret to perfect Chimichurri Steak and Shrimp?

The real secret lies in the balance of fresh ingredients for the chimichurri and proper cooking techniques. Don’t over-marinate the steak, and ensure your chimichurri has a good ratio of herbs to oil and vinegar for that vibrant punch. For more on flavor balancing, check out these flavorful spice tips.

Can I make Chimichurri Steak and Shrimp ahead of time?

Absolutely! For effective chimichurri steak and shrimp meal prep, make the chimichurri sauce up to a day in advance and store it in the fridge. You can also season the steak and shrimp ahead of time and keep them refrigerated.

How do I avoid common mistakes with Chimichurri Steak and Shrimp?

A common pitfall is overcooking the steak or shrimp. Watch the cooking times closely and rely on visual cues like color and firmness. Also, avoid overmixing the chimichurri, which can make it pasty rather than vibrant.

Best Ways to Serve Chimichurri Steak and Shrimp

This vibrant dish is fantastic on its own, but I love pairing it with a few simple sides to make it a complete meal. These chimichurri steak and shrimp pairing ideas really let the main flavors shine.

Serve it alongside some fluffy white rice or quinoa to soak up any extra chimichurri sauce.
A simple grilled asparagus or a fresh mixed green salad with a light vinaigrette makes for a refreshing contrast.
For a heartier meal, consider some roasted potatoes or sweet potato wedges.

The bright, herbaceous notes of the chimichurri make it incredibly versatile!

Chimichurri Steak Shrimp: Amazing 1 Dish - Chimichurri Steak Shrimp - additional detail

Nutrition Facts for Chimichurri Steak and Shrimp

When you’re enjoying this delicious Chimichurri Steak and Shrimp, it’s helpful to know what you’re consuming. This recipe is designed to be a fantastic low-carb, high-protein option.

Calories: 600 kcal
Fat: 40 g
Saturated Fat: 15 g
Protein: 45 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 1 g
Sodium: 900 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chimichurri Steak and Shrimp

Proper storage is key to enjoying your delicious chimichurri steak and shrimp leftovers. After cooking, allow the steak and shrimp to cool slightly before storing. For the best chimichurri steak and shrimp meal prep, it’s ideal to store the chimichurri sauce separately from the steak and shrimp to maintain its vibrant texture and flavor.

Fridge Storage: Place cooled steak and shrimp in an airtight container. Store the chimichurri sauce in a separate sealed container. Both can be refrigerated for 3-4 days.
Freezer Storage: For longer storage, wrap individual portions of the steak and shrimp tightly in plastic wrap, then in foil. Freeze for up to 3 months. The chimichurri sauce can also be frozen in small containers for up to 2 months.

To reheat, gently warm the steak and shrimp in a skillet over low heat, or microwave for a minute or two until heated through. Add the chimichurri sauce just before serving to preserve its fresh taste.

Variations of Chimichurri Steak and Shrimp You Can Try

This chimichurri steak and shrimp recipe is fantastic as is, but I love experimenting with it! If you’re looking to switch things up or cater to different tastes, here are a few ideas.

Spicy Chimichurri Steak and Shrimp: For those who love a kick, amp up the red chili flakes in the chimichurri sauce, or add a finely minced jalapeño or serrano pepper. You could also add a pinch of cayenne pepper to the steak and shrimp seasoning.
Garlic Chimichurri Steak and Shrimp: Want even more garlic flavor? Add an extra clove or two of minced garlic to the chimichurri, or even rub a clove of garlic over the grilled steak before serving.
Pan-Seared Chimichurri Steak and Shrimp: No grill? No problem! You can achieve a beautiful sear by using a cast-iron skillet over medium-high heat for both the steak and shrimp. Just ensure your pan is well-oiled and hot before adding your proteins.
Vegetarian Option: Swap the steak and shrimp for hearty portobello mushrooms or thick slices of halloumi cheese. Grill or pan-sear them until tender and slightly charred, then top with the chimichurri.

These variations offer delicious ways to enjoy the vibrant flavors of chimichurri!

Frequently Asked Questions About Chimichurri Steak and Shrimp

What makes this the best chimichurri steak and shrimp?

It’s all about the freshness and balance! We use vibrant, fresh parsley, good quality olive oil, and just the right amount of tang from red wine vinegar. Plus, the bacon-wrapped filet mignon and perfectly cooked shrimp create a surf and turf experience that’s hard to beat. It truly stands out as one of the best chimichurri steak and shrimp options. For more amazing dinner ideas, check out these dinner recipes.

Can I prepare Chimichurri Steak and Shrimp for a crowd?

Absolutely! This recipe scales up beautifully, making it perfect for chimichurri steak and shrimp for a crowd. You can prepare the chimichurri sauce a day in advance. For the steak and shrimp, grill or sear them in batches. Keep the cooked proteins warm in a low oven (around 200°F) while you finish the rest.

What side dishes pair well with Chimichurri Steak and Shrimp?

To complement the rich flavors, I love serving this with simple sides. Grilled asparagus, a fresh corn salad, or even some roasted sweet potatoes work wonderfully. A light quinoa pilaf also soaks up the extra chimichurri sauce beautifully. The key is to keep the sides relatively simple so the steak and shrimp shine.

How do I make the chimichurri sauce spicier?

If you enjoy a little heat, simply add more red chili flakes to the chimichurri sauce. You can also finely mince a fresh jalapeño or serrano pepper along with the garlic for an extra kick. Some people even add a pinch of cayenne pepper to the steak and shrimp seasoning for a subtle warmth that complements the sauce.