Recipe for Chimichurri Steak with Grilled Shrimp
If you haven’t tried chimichurri with your steak, you’re missing out. Take it another step further and top it with grilled shrimp and you got some straight dynamite on your hands. This is a quick and easy recipe that will be one that you’ll want to keep.
Chimi Steak w/Grilled Shrimp
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 4 piquillo or roasted red bell peppers (from a jar), chopped
- 4 garlic cloves, minced
- 2 tablespoons minced onion
- 1 tablespoon fresh lime juice
- 2 teaspoons crushed red pepper
- Salt and freshly ground pepper
- Ten 10-ounce strip steaks, cut 3/4 inch thick
- 2 tablespoons unsalted butter, melted
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Preheat your grill. In a blending device container, mix the oils with the vinegar. Stir in the parsley, cilantro, roughly chopped piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper, blend ingredients together and let stand for at least 20 minutes.
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Peel and devein shrimp and place onto skewers. Set aside 1/4 cup of chimichurri sauce for basting the shrimp.
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Brush the steaks on both sides with the melted butter and season them with salt and pepper. Grill the steaks over moderately high heat, turning once. While grilling steaks, place shrimp skewers on grill and after each turn, brush with chimichurri sauce. Transfer steaks and shrimp to a platter and let steaks rest for 10 minutes.
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Cut the steaks into 1-inch-thick slices and arrange them on the platter. Spoon some of the chimichurri sauce over the steak and serve along with the remaining chimichurri sauce on the side.
