Surf N Turf Tacos with Chimichurri

These Surf n Turf Tacos pair marinated steak and seasoned shrimp with a bright chimichurri sauce. The smoky, charred steak contrasts with the sweet, tender shrimp while fresh toppings and citrus cut through the richness. They’re excellent for summer cookouts, taco nights, or any gathering where you want bold, layered flavors.

Why Combine Steak and Shrimp in Tacos?

Combining steak and shrimp creates a pleasing contrast of texture and taste: meaty, savory beef alongside sweet, slightly briny shrimp. Together they make each bite interesting, and chimichurri’s herbs and acidity tie everything together for a balanced, vibrant taco.

What is Chimichurri and Why Use It?

Chimichurri is a South American sauce made from fresh herbs, garlic, vinegar, oil, and citrus. It’s bright and tangy, cutting through rich proteins and adding a fresh, herbal bite. Use it to finish the tacos for immediate brightness and depth.

Can I Cook This Without a Grill?

Yes. Cook the steak in a hot cast-iron skillet over medium-high heat for about 4–6 minutes per side, depending on thickness, then rest before slicing. Sear the shrimp in a skillet with a little oil for 2–3 minutes per side until pink and opaque.

Ingredients

Steak and Shrimp:

• 1 lb flank steak or skirt steak
• 1 lb shrimp, peeled and deveined
• Hot sauce (used as a binder for the 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)
• Juice of 1 orange
• Juice of 1 lemon
• 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

Make the Chimichurri: In a bowl combine the chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, lime juice, salt, and pepper. Stir and let rest 15–20 minutes to allow flavors to meld.

Marinate the Steak: 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 a resealable bag or shallow dish, pour the marinade over it, and refrigerate for at least 30 minutes, up to 1 hour for more flavor.

Cook the Steak: Heat a grill or cast-iron skillet until very hot. Remove the steak from the marinade, let excess drip off, and sear 4–6 minutes per side for medium-rare (about 130°F internal). Rest 5 minutes, then slice thinly against the grain.

Cook the Shrimp: Toss shrimp with a little hot sauce, then season with salt, pepper, garlic powder, chili powder, and smoked paprika. Heat a skillet with olive oil and cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat.

Warm the Tortillas: Heat tortillas in a dry skillet or on the grill about 30 seconds per side until warm with light char marks.

Assemble: Place sliced steak and a few shrimp on each tortilla. Top with sliced red onion, avocado, cilantro, and a generous spoonful of chimichurri.

Serve: Serve immediately with lime wedges. These tacos pair well with a simple slaw, Mexican street corn, or a chilled beverage.

Notes

• For more heat, increase red pepper flakes in the chimichurri or add sliced jalapeños to the tacos.
• Store leftover steak and shrimp in an airtight container for up to 3 days.
• Adjust chimichurri acidity with more or less vinegar or lime juice to taste.