Chimichurri Steak & Shrimp

Why You’ll Love Chimichurri Steak & Shrimp Recipe

I love this recipe because it feels indulgent yet fresh at the same time. I get the satisfaction of a perfectly cooked steak and shrimp dinner, but the chimichurri keeps everything vibrant and flavorful instead of heavy. It’s impressive enough for guests while still being straightforward to cook on the grill.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Filets:
3–4 filet mignon
3–4 sliced beef strips
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
Canola oil as needed

Shrimp:
1 lb shrimp, peeled and 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

Directions

I start by carefully wrapping one slice of beef strip around each filet and securing it with a toothpick or grilling pin. I lightly coat the steaks with oil and season them evenly with salt, black pepper, and garlic powder.

I place the seasoned steaks in the refrigerator for about 40 minutes to dry brine, then pull them out 15 minutes before cooking so they can come closer to room temperature.

While the steaks rest, I mix all the chimichurri ingredients in a bowl, adding olive oil until the sauce reaches a spoonable consistency. I set it aside so the flavors can meld.

I preheat my grill to medium-high heat, around 375°F, for direct cooking. I grill the steaks for about 3–3½ minutes per side until they reach an internal temperature of 115–120°F, making sure the wrapped beef strips crisp nicely. Once done, I remove the steaks and let them rest for 10 minutes.

I lower the grill temperature slightly and place a skillet on the grates with the clarified butter. I season the shrimp with seafood seasoning, then cook them in the skillet for 2–3 minutes until they curl into a “C” shape and turn opaque. I remove them from the heat and let them rest briefly.

To serve, I slice the steaks, top them with shrimp, and generously spoon chimichurri over everything.

Servings and Timing

This recipe serves 4 people. Prep time takes me about 15 minutes, cook time is around 20 minutes, and total time comes to about 35 minutes, making it perfect for a satisfying yet efficient dinner.

Variations

When I want to change things up, I use ribeye instead of filet mignon for extra richness. I sometimes swap parsley for cilantro in the chimichurri for a different herbal profile, or add a squeeze of lemon juice for extra brightness. Grilled vegetables also pair beautifully alongside this dish.

Storage/Reheating

I store leftover steak and shrimp separately in airtight containers in the refrigerator for up to 2 days. To reheat, I gently warm them in a skillet over low heat to avoid overcooking. I always add fresh chimichurri just before serving.

FAQs

Can I cook this without a grill?

I can cook the steaks and shrimp in a cast iron skillet on the stovetop with great results.

How do I know when the steak is done?

I use a meat thermometer and aim for 115–120°F before resting for medium-rare.

Can I make the chimichurri ahead of time?

I often make it a few hours ahead and keep it refrigerated until needed.

What shrimp size works best?

I prefer large or jumbo shrimp so they stay juicy and don’t overcook.

Can I skip the wrapped meat on the steak?

I can, but I enjoy the added flavor and texture it brings.

What oil is best for grilling?

I use canola oil because it has a high smoke point and neutral flavor.

Can I use frozen shrimp?

I can, as long as they’re fully thawed and patted dry before cooking.

How spicy is the chimichurri?

It has a mild heat, which I can adjust by adding more or less chili flakes.

What sides go well with this dish?

I like serving it with grilled vegetables, roasted potatoes, or a simple salad.

Should I slice the steak before serving?

I like slicing it to make it easier to serve and showcase the doneness.

Conclusion

This chimichurri steak and shrimp recipe is one of my favorite ways to elevate a classic dinner into something bold and memorable. I love how the rich steak, tender shrimp, and fresh chimichurri work together, making this dish feel special without being overly complicated.