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Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Onions

The sweet shrimp offset the smoky beef and I ended up with a zesty surf and turf.
Course taco
Keyword aioli, chimichurri, fried onions, meat, seafood, seared steak, shrimp, steak
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 1059kcal

Ingredients

For the garlic shrimp:

  • ¾ pound 26-30 shrimp, peeled and deveined, tails removed
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced

For the steak:

  • 1 pound flank steak
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the chimichurri “aioli”:

  • ½ cup mayonnaise
  • 3 teaspoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon minced shallot
  • 1 teaspoon lime juice
  • 1 teaspoon diced fresno pepper
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped oregano

For the crispy onions:

  • ½ medium yellow onion, thinly sliced
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For serving:

  • 8 small flour tortillas
  • ¼ cup thinly sliced radishes, for garnish
US Customary - Metric

Instructions

For the garlic shrimp:

  • Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.
  • Add the garlic and stir for 10 seconds. Add the shrimp and sauté on until cooked through and lightly browned on both sides, about 4 minutes. Remove from heat and set aside.

For the steak:

  • Season the beef with olive oil, salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Sear the beef about 4 minutes each side for medium-rare.
  • Remove from the pan and let sit for 10 minutes before slicing.

For the chimichurri “aioli”:

  • In a medium bowl whisk together the mayonnaise, olive oil, red wine vinegar, shallot and lime juice until all ingredients are completely incorporated.
  • Add the cilantro, parsley and oregano and whisk to combine. Cover and refrigerate until ready to use.

For the crispy onions:

  • In a medium bowl, add the buttermilk and the onions. Add the flour to another shallow bowl and season with salt and pepper. In a large saucepan, heat 2 inches of oil to 350°F (180ºC).
  • Add the onions to the flour and toss to coat. Shake the excess flour from the onions then add to the oil. Fry until golden brown, about 3 minutes. Remove to a paper-towel lined plate to drain.

For serving:

  • Chop the steak and shrimp into bite-sized pieces. Heat a medium sauté pan over medium heat. Add the tortillas one at a time to warm and lightly crisp them on both sides, about 30 seconds each side. Repeat with the remaining tortillas.
  • Top the tortillas with the steak and shrimp, radish, crispy onions and chimichurri aioli. Serve immediately.

Nutrition

Calories: 1059kcal | Carbohydrates: 86g | Protein: 54g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1922mg | Potassium: 920mg | Fiber: 5g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 9mg