Surf n’ Turf Tacos with Chimichurri

Surf n’ Turf Tacos with Chimichurri

1 lb flank steak or skirt steak

1 lb shrimp peeled, deveined & tail off

Hot sauce, as a binder for shrimp

Kosher salt and fresh-ground pepper, to taste

1 tsp garlic powder

1 tsp chili powder

1 tsp smoked paprika

For the Steak Marinade:

8 oz beer Mexican beer

1 orange, juiced

1 lemon, juiced

4 garlic cloves minced

1/2 white onion, halved & sliced into half-moons

Kosher salt, to taste

2 tsp chili powder

1 tbsp red pepper flakes, or to taste

1 tsp oregano

1 tsp cumin

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp red pepper, or to taste

Kosher salt and fresh-ground pepper, to taste

Juice of 1 lime

For the Tacos:

Corn or flour tortillas, warmed or charred

1 small red onion, halved & sliced into half-moons

1 avocado, sliced or diced

Fresh cilantro leaves

Lime wedges, for squeezing

Hot sauce

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.

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.

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° for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.

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.

Warm tortillas on 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.

Serve immediately with lime wedges on the side for squeezing.