Chimichurri Steak with Grilled Shrimp

Ingredients

For the Steak and Shrimp:

• 2 ribeye or strip steaks (about 10 oz each)

• 12 large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh lemon juice

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 3 cloves garlic, minced

• 2 tbsp fresh oregano (or 2 tsp dried oregano)

• 1/2 tsp crushed red pepper flakes (adjust to spice preference)

• 1/2 cup olive oil

• Juice of 1/2 lemon

• Salt and pepper, to taste

Instructions

1. Make the Chimichurri:

   • In a bowl, combine parsley, garlic, oregano, and red pepper flakes.

   • Stir in olive oil,  lemon juice, salt, and pepper.

   • Mix well, then cover and refrigerate for at least 30 minutes to let flavors blend.

2. Prepare the Steak:

   • Pat steaks dry and season generously with salt, pepper, smoked paprika, and garlic powder.

   • Drizzle with olive oil and let sit at room temperature for 20–30 minutes before grilling.

3. Prepare the Shrimp:

   • In a small bowl, toss shrimp with olive oil, lemon juice, salt, pepper, and a pinch of paprika.

   • Skewer the shrimp for easy grilling.

4. Grill the Steak:

   • Preheat grill or grill pan to high heat.

   • Grill steaks for about 4–5 minutes per side (for medium-rare), or to your preferred doneness.

   • Remove and let rest for 5 minutes.

5. Grill the Shrimp:

   • Grill shrimp skewers for 2–3 minutes per side until pink and opaque.

6. Serve:

   • Slice steak against the grain, arrange on plates, and top generously with chimichurri sauce.

   • Add grilled shrimp on top or on the side.

   • Spoon a little extra chimichurri over the shrimp for a burst of flavor.