Steak and Shrimp Tacos with Chimichurri Recipe

Introduction

Steak and Shrimp Tacos with Chimichurri offer a delightful blend of smoky, savory flavors with a fresh, zesty twist. This dish combines juicy marinated skirt steak and spiced shrimp, topped with vibrant chimichurri sauce, all wrapped in soft yellow corn tortillas. Perfect for a casual meal that feels special.

Ingredients

• 2 pounds of skirt steak
• 1 pound of raw shrimp
• 2 tbsp SPG blend (salt, pepper, garlic powder)
• 2 tbsp blackening seasoning
• Yellow corn tortillas
• 4 oz Oaxaca cheese
• Juice from 2 naval oranges
• Juice from 3 limes
• 1/4 cup green onions
• 1/4 cup cilantro
• 2 tbsp BBQ rub
• 12 oz lager beer
• 1/2 cup olive oil
• 1/4 cup parsley
• 1/4 cup cilantro (for chimichurri)
• 3 cloves minced garlic
• 2 tbsp red wine vinegar
• Juice from 1 lemon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Step 1: In a bowl, combine the juice from 2 naval oranges, juice from 3 limes, 1/4 cup green onions, 1/4 cup cilantro, 3 tbsp BBQ rub, and 12 oz lager beer to create the marinade.
2. Step 2: Add the skirt steak to the marinade, cover, and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Step 3: Preheat your grill to direct high heat for cooking.
4. Step 4: Remove the skirt steak from the marinade, pat dry, and season lightly with the SPG blend on all sides.
5. Step 5: Thread the shrimp onto skewers and season evenly with the blackening seasoning.
6. Step 6: Prepare the chimichurri sauce by finely chopping parsley, cilantro, and minced garlic. Mix these with olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes in a bowl.
7. Step 7: Grill the skirt steak over direct heat for 3 to 4 minutes per side until it reaches an internal temperature of 135°F. Remove and let it rest for 5 to 10 minutes.
8. Step 8: Grill the shrimp skewers for 2 to 3 minutes on each side until they reach an internal temperature of 145°F. Remove from the grill.
9. Step 9: Slice the rested skirt steak against the grain into thin strips, then chop into bite-sized pieces for a tender bite.
10. Step 10: Assemble the tacos by layering yellow corn tortillas with Oaxaca cheese, sliced steak, grilled shrimp, and a generous spoonful of chimichurri sauce.

Tips & Variations

• For extra smokiness, add a few wood chips to your grill while cooking the steak and shrimp.
• Substitute skirt steak with flank steak if preferred, adjusting cooking time accordingly.
• For a creamier topping, add a drizzle of sour cream or avocado crema to the tacos.
• If fresh tortillas are unavailable, warm frozen tortillas in a dry skillet to restore softness.
• Use pre-made blackening seasoning for convenience or make your own blend with smoked paprika, cayenne, and thyme.

Storage

Store leftover steak, shrimp, and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and shrimp briefly in a hot skillet or under the broiler to avoid overcooking. Warm tortillas in a dry pan or microwave before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before seasoning and grilling to ensure even cooking and good texture.

What if I don’t have a grill?

You can cook the steak and shrimp using a hot cast-iron skillet or grill pan on the stovetop. High heat is key to achieving a good sear similar to grilling.

Steak and Shrimp Tacos with Chimichurri Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

These Steak and Shrimp Tacos with Chimichurri combine juicy, marinated skirt steak and perfectly seasoned shrimp, grilled to perfection and served on traditional yellow corn tortillas. Topped with creamy Oaxaca cheese and a vibrant, tangy homemade chimichurri sauce, this recipe offers a delicious fusion of smoky, fresh flavors perfect for a satisfying meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes (including marinating)
• Yield: 6 to 8 tacos 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat & Seafood

• 2 pounds of skirt steak
• 1 pound of raw shrimp

Seasonings & Marinade

• 2 tbsp SPG blend (salt, pepper, garlic powder)
• 2 tbsp blackening seasoning
• 3 tbsp BBQ rub
• 1/2 tsp salt (for chimichurri)
• 1/2 tsp black pepper (for chimichurri)
• 1/4 tsp crushed red pepper flakes (for chimichurri)

Liquids & Juices

• Juice from 2 naval oranges
• Juice from 3 limes
• 12 oz lager beer
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• Juice from 1 lemon

Fresh Herbs & Aromatics

• 1/4 cup green onions
• 1/4 cup cilantro (for marinade)
• 1/4 cup parsley (for chimichurri)
• 1/4 cup cilantro (for chimichurri)
• 3 cloves minced garlic

Additional Ingredients

• Yellow corn tortillas
• 4 oz Oaxaca cheese

Instructions

1. Prepare Marinade: In a bowl, combine the juice from 2 naval oranges, juice from 3 limes, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 3 tablespoons BBQ rub, and 12 oz lager beer. Mix well to create the marinade.
2. Marinate Steak: Place the skirt steak into the marinade bowl, ensuring it’s fully submerged. Cover and refrigerate for a minimum of 2 hours, preferably overnight, to enhance flavor and tenderness.
3. Preheat Grill: Get your grill ready for direct high heat cooking, ensuring it is well heated before placing the meat and shrimp on it.
4. Season Steak: Remove the skirt steak from the marinade and pat dry with paper towels. Lightly coat the surface of the steak with 2 tablespoons of the SPG blend seasoning for added flavor.
5. Prepare Shrimp: Thread the raw shrimp onto skewers, then season evenly with the blackening seasoning to ensure a flavorful crust once grilled.
6. Make Chimichurri Sauce: Finely chop parsley, cilantro, and minced garlic. Combine in a bowl with 1/2 cup olive oil, 2 tablespoons red wine vinegar, juice from 1 lemon, salt, black pepper, and crushed red pepper flakes. Stir well to blend the flavors together.
7. Grill Steak: Place the skirt steak on the grill over direct heat. Cook for 3 to 4 minutes per side until it reaches an internal temperature of 135°F for medium-rare. Remove from the grill and let it rest for 5 to 10 minutes to allow juices to redistribute.
8. Grill Shrimp: Cook the skewered shrimp on the grill over direct heat for 2 to 3 minutes per side until they turn opaque and reach an internal temperature of 145°F. Remove from grill and set aside.
9. Slice Steak: Cut the rested skirt steak against the grain into thin slices, then chop into bite-sized pieces to maximize tenderness and ease of eating.
10. Assemble Tacos: Warm yellow corn tortillas, then layer with Oaxaca cheese, chopped steak, and grilled shrimp. Drizzle or serve with the freshly made chimichurri sauce for an added burst of flavor. Serve immediately and enjoy!

Notes

• For best results, marinate the steak overnight to deepen the flavors and tenderize the meat.
• Use fresh herbs for the chimichurri to ensure a vibrant, fresh sauce.
• You can substitute skirt steak with flank steak if preferred.
• To avoid overcooking, use a meat thermometer to check internal temperatures accurately.
• If you don’t have a grill, you can use a grill pan or broiler, though the smoky flavor will differ slightly.

Keywords: steak tacos, shrimp tacos, chimichurri sauce, grilled steak, grilled shrimp, Mexican tacos, corn tortillas