Surf and Turf Tacos with Steak, Shrimp and Chimichurri
If you love the bold flavors of steak and seafood, these Surf and Turf Tacos are an absolute must-try! Juicy, seared ribeye steak pairs perfectly with plump tender shrimp, all topped with a fresh homemade chimichurri and creamy guacamole.
Equipment
- Cast Iron frying pan
- mixing bowls
Ingredients
- 2 ribeye steaks roughly 250g each
- 165 g shrimp prawns
- 300 g guacamole 2 avocados, half red onion, juice of ½ lime, 5g coriander, pinch salt and pepper
- 8 mini tortillas
- 1 tablespoon fajita or taco seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
Chimichurri:
- 25 g parsley finely chopped
- 1 small red chilli finely diced
- 2 garlic cloves minced
- Pinch salt and pepper
- 1 tablespoon red wine vinegar
- 100 ml olive oil
Peppercorn sauce:
- 1 shallot diced
- 1 tablespoon butter
- 1 tablespoon crushed black peppercorns
- 2 tablespoon brandy
- 150 ml beef stock
- 75 ml double cream
- 1 teaspoon wostershire sauce optional
- Salt and pepper
Instructions
- Finely chop the parsley and red chili, then mince the garlic. Mix them in a bowl with a pinch of salt and pepper, red wine vinegar, and olive oil. Let sit while preparing the rest of the dish—this allows the flavors to meld beautifully.
- Season the ribeye steaks with around ½ tablespoon of the fajita or taco seasoning along with some salt and pepper. Heat a heavy pan or grill over high heat with 1 tablespoon of olive oil.
- Heat a pan over high heat and add the seasoned ribeye steaks. Sear for about 1½ minutes on one side until a golden-brown crust forms. Flip the steaks, then add 1 tablespoon of butter, quickly basting the meat as it melts.
- Next, add the shrimp along with the remaining seasoning, stirring them alongside the steak for about 1 minute. Once the shrimp start to turn pink, remove the steak from the pan and set it aside to rest. Let the shrimp cook for another 30 seconds in the flavorful steak juices, then remove from the heat and set aside with the steak.
- For the peppercorn sauce melt the butter in the same pan the steak and shrimp were cooking in and sauté the shallots until soft, around 2-3 minutes. Add the crushed black peppercorns, then pour in the brandy, letting it cook off for a few seconds. Stir in the beef stock and let it reduce slightly for around 2 minutes. Lower the heat and add the double cream and Worcestershire sauce, stirring until smooth. Season with salt and pepper and remove from heat.
- To assemble the tacos, warm the mini tortillas in a dry pan or directly over a flame until slightly charred. Spread a layer of guacamole on each tortilla. Add slices of steak and a few shrimp then drizzle with chimichurri and a spoonful of peppercorn sauce for extra indulgence. Serve immediately and enjoy these incredible surf and turf tacos!
Nutrition
Calories: 680kcalCarbohydrates: 32gProtein: 48gFat: 42g
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