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Argentinian Surf and Turf


Argentinian Surf and Turf


  • 1 pound skirt steak
  • 1 pound shrimp, peeled and deveined
  • 2 medium zucchinis
  • 2 medium yellow squash
  • 4 portabella mushroom caps
  • 1 lemon
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for garnish

For the Skirt Steak Marinade:

  • 1/4 cup lime juice
  • 1/4 cup pineapple juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

Recipe Steps

1: In a bowl, prepare the skirt steak marinade by combining lime juice, pineapple juice, vegetable oil, soy sauce, red wine vinegar, Worcestershire sauce, chopped garlic cloves, kosher salt, and black pepper.

2: Place the skirt steak in a plastic bag and pour the marinade over it. Seal the bag and refrigerate for a few hours.

3: Prepare the chimichurri sauce according to your preferred recipe, or refer to the provided resources.

4: Slice the zucchinis and yellow squash lengthwise to maximize grilling surface area. Trim and cut the portabella mushroom caps into thick slices.

5: Insert the FlavrQ Grid in your gas grill, place the grates back in place, and spoon wood chips over the grid.

6: Preheat the grill until the FlavrQ wood chips are hot and the grill is ready for cooking.

7: Remove the skirt steak from the marinade and pat it dry with a paper towel. Skewer the shrimp with flat metal skewers and season them with sea salt and black pepper.

8: Grill the zucchinis, yellow squash, and mushrooms on high heat, flipping them until they develop a nice char on both sides.

9: Squeeze the juice of a grilled lemon over the vegetables and sprinkle grated Parmesan cheese and fresh basil leaves for added flavor.

10: Cook the skirt steak for approximately 1 minute per side, giving it a quarter turn in between for beautiful grill marks. Remove the steak and let it rest on a wire rack.

11: Grill the shrimp for about a minute per side until cooked through.

12: Slice the skirt steak against the grain into thin strips and serve it alongside the grilled shrimp and vegetables.

13: Drizzle the chimichurri sauce over the steak and shrimp for an authentic Argentinian touch.

14: Serve the Argentinian surf and turf with salt-crusted potatoes or your favorite side dishes, and enjoy the flavors of a delicious grilling adventure!

Recipe Tips

Note: Adjust cooking times based on your grill’s heat and desired doneness of the steak and shrimp.