Surf N Turf Tacos with Chimichurri

These Surf n Turf Tacos combine the bold flavors of marinated steak and juicy shrimp, topped with a vibrant chimichurri sauce. The combination of smoky grilled steak, perfectly seasoned shrimp, and fresh toppings creates a taco that’s rich, savory, and refreshing all at once. Whether you’re making these for a summer barbecue or a casual taco night, they’re guaranteed to impress!

Why Combine Steak and Shrimp in Tacos?

Steak and shrimp create a perfect contrast of textures and flavors in these tacos. The richness of the beef balances the sweet and slightly briny taste of the shrimp, making every bite flavorful and satisfying. Pairing them with chimichurri adds a fresh, herby punch that brings everything together.

What is Chimichurri and Why Use It?

Chimichurri is a classic Argentinian sauce made with fresh herbs, garlic, olive oil, vinegar, and lime juice. It’s bright, tangy, and packed with fresh flavor, making it the perfect complement to grilled meats and seafood. The acidity helps balance the richness of the steak and shrimp while adding a bold depth of flavor.

Can I Cook This Without a Grill?

Absolutely! If you don’t have a grill, you can cook the steak in a cast-iron skillet over medium-high heat for 4-6 minutes per side, then let it rest before slicing. The shrimp can also be cooked in a skillet with a little olive oil over medium heat for 2-3 minutes per side.

Ingredients

Steak and Shrimp:

• 1 lb flank steak or skirt steak
• 1 lb shrimp, peeled and deveined
• Hot sauce (as a binder for shrimp)
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp smoked paprika (optional)

For the Steak Marinade:

• 8 oz beer (Corona or similar)
• 1 orange, juiced
• 1 lemon, juiced
• 4 garlic cloves, minced
• 1/3 white onion, thinly sliced
• 2 tsp kosher salt
• 2 tsp chili powder
• 1 tbsp red pepper flakes
• 1 tsp oregano
• 1 tsp cumin

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Juice of 1 lime

For the Tacos:

• Soft corn or flour tortillas
• 1 small red onion, thinly sliced
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges (for serving)

Instructions

Prepare the Chimichurri Sauce: In a small bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, lime juice, salt, and pepper. Stir well and let sit for 15-20 minutes to allow the flavors to meld.

Marinate the Steak: In a mixing bowl, whisk together the beer, orange juice, lemon juice, minced garlic, sliced onion, kosher salt, chili powder, red pepper flakes, oregano, and cumin. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Let the steak marinate for at least 30 minutes, preferably up to 1 hour for deeper flavor.

Cook the Steak: Heat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade, allowing any excess liquid to drip off. Grill for 4-6 minutes per side, depending on thickness, until it reaches an internal temperature of 130°F for medium-rare. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

Prepare the Shrimp: While the steak is cooking, season the shrimp with hot sauce as a binder, then add salt, pepper, garlic powder, chili powder, and smoked paprika. Heat a skillet over medium-high heat with a splash of olive oil. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.

Warm the Tortillas: Heat tortillas in a dry skillet or directly on the grill for about 30 seconds per side until warm and slightly charred.

Assemble the Tacos: Place a few slices of steak and a couple of shrimp on each tortilla. Top with thinly sliced red onion, avocado slices, and fresh cilantro. Spoon a generous amount of chimichurri sauce over the top.

Serve and Enjoy: Serve the tacos immediately with lime wedges on the side for an extra burst of citrus. Enjoy your Surf n Turf Tacos with your favorite sides!

Notes

• For a spicier version, increase the red pepper flakes in the chimichurri or add sliced jalapeños.
• Leftover steak and shrimp can be stored in an airtight container for up to 3 days.
• Try pairing these tacos with a refreshing margarita or a side of Mexican street corn.