Chilean Seafood Surf & Turf Steak Dinner – Paleo Recipe

Allergens

Shellfish (shrimp)

Ingredients

• 24 large fresh shrimp, peeled and deveined
• 1 1/2 lbs beef tenderloin, cut into 6 portions
• 2 cups cherry tomatoes
• 2 tbsp chopped fresh parsley
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. In a small bowl, combine parsley, olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the chimichurri sauce. Set aside for flavors to meld.
2. Season shrimp and beef portions with salt and black pepper to taste.
3. In a large pan, sear the beef over high heat until browned on all sides. Transfer to a plate and set aside.
4. Add shrimp to the same pan and cook until pink and opaque. Remove from heat and set aside.
5. Place seared beef portions on individual plates, followed by cooked shrimp and cherry tomatoes. Drizzle with chimichurri sauce and serve immediately.

Chef’s Insight

The key to this recipe lies in the balance of flavors - the saltiness of the shrimp, the tenderness of the beef, and the vibrant freshness of the chimichurri sauce.

Notes

For a stunning presentation, garnish with fresh parsley or cherry tomatoes.