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grilled veggies on the flat top

Surf n’ Turf Tacos with Chimichurri

Difficulty: Easy
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Course: Appetizer, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 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
For the 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

Method
 

  1. In a small bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, lime juice, salt, and pepper to make the chimichurri sauce. Stir well and let it sit for 15-20 minutes.
  2. In a separate bowl, whisk together beer, orange juice, lemon juice, minced garlic, sliced onion, kosher salt, chili powder, red pepper flakes, oregano, and cumin. Place the steak in the marinade and let it sit for at least 30 minutes, preferably up to 1 hour.
  3. Heat a grill or cast-iron skillet over medium-high heat. Remove steak from the marinade and grill for 4-6 minutes per side until it reaches an internal temperature of 130°F for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
  4. Meanwhile, season 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 little olive oil and cook shrimp for 2-3 minutes per side until pink and cooked through.
  5. Warm tortillas in a dry skillet or on the grill for about 30 seconds per side. Assemble tacos by layering steak and shrimp on each tortilla. Top with red onion, avocado, fresh cilantro, and a generous spoonful of chimichurri sauce.
  6. Serve immediately with lime wedges on the side for an extra burst of citrus. Enjoy!