Steak And Sautéed Shrimp Recipe

Make chimichurri

Combine parsley, cilantro (if using), oregano, minced garlic, red wine vinegar, red pepper flakes, salt, pepper and lemon zest in a bowl. Whisk in extra-virgin olive oil until well blended. Taste and adjust salt, acidity or oil. Let rest at room temperature for at least 20 minutes to allow flavors to meld (can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

Bring steak to room temperature

Remove the 7 oz sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season steak

Season both sides generously with kosher salt (about 1 tsp total) and freshly ground black pepper. Press seasonings into the meat.

Sear and cook steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Place steak in pan and sear undisturbed 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, crushed garlic clove and thyme sprig. Tilt pan and spoon melted butter over the steak (basting) for another 2.5–3 minutes for medium-rare (internal temp about 130–135°F / 55–57°C). Adjust time +/- for desired doneness.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute before slicing.

Prepare shrimp

Pat colossal shrimp dry with paper towels. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp smoked paprika; toss to coat evenly.

Sauté shrimp

In a separate large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, add the shrimp in a single layer without crowding. Sear 1.5–2 minutes on the first side until edges turn pink and slightly golden. Flip and add the minced garlic; cook another 30–60 seconds until shrimp are opaque and cooked through (total cook time about 3 minutes). Remove from heat.

Finish shrimp

Add 1 tablespoon lemon juice and 1 tablespoon chopped parsley to the shrimp. Toss to coat and spoon any pan juices over the shrimp. Taste and adjust seasoning if needed.

Slice the rested steak against the grain into 1/4-inch slices. Arrange slices on a warm plate.

Place sautéed shrimp alongside or on top of the steak. Spoon chimichurri over steak and shrimp, or serve chimichurri on the side for guests to add as desired.

Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.