Steak & Shrimp with Fresh Chimichurri 
A perfect combination of juicy steak, succulent shrimp, and a vibrant chimichurri sauce—this dish is packed with bold flavors and comes together in no time!
Ingredients:
For the Steak:
2 ribeye steaks (1-inch thick)
Salt and pepper, to taste
1 tbsp olive oil
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
Salt and pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 small red onion, finely chopped
1 tsp red pepper flakes (adjust to taste)
½ cup olive oil
¼ cup red wine vinegar
Juice of 1 lime
Salt and pepper, to taste
Instructions:
1. Prepare the Chimichurri
In a bowl, combine the parsley, cilantro, garlic, red onion, and red pepper flakes. Stir in the olive oil, red wine vinegar, and lime juice. Season with salt and pepper, mix well, and let it sit to develop its flavors.
2. Cook the Steak
Let the steaks sit at room temperature for about 30 minutes before cooking.
Preheat a grill or skillet over medium-high heat. Generously season both sides with salt and pepper.
Heat olive oil in the pan or on the grill, then cook the steaks for 4–5 minutes per side for medium-rare (internal temp: 145°F/63°C), or adjust to your preferred doneness.
Remove from heat and let the steaks rest for 5 minutes before slicing.
3. Cook the Shrimp
In a large skillet, heat olive oil over medium heat.
Add garlic and sauté for about 30 seconds until fragrant.
Toss in the shrimp along with smoked paprika, salt, and pepper. Cook for 2–3 minutes per side until the shrimp are pink and fully cooked.
4. Assemble & Serve
Slice the rested steaks and arrange them on a platter alongside the shrimp.
Drizzle generously with chimichurri sauce, and serve with extra sauce on the side. Garnish with fresh herbs if desired.
Recipe Details:
Prep Time: 15 minutes
Cook Time: 15 minutes
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