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

surf and turf tacos with crispy onions and chimichurri aioli.

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

Sweet, garlicky shrimp and smoky seared flank steak are a combination that just works, especially when you add a zesty chimichurri aioli and a pile of shatteringly crispy fried shallots on top.

Course taco

Cuisine argentinean

Prep Time 15

Cook Time 25

Servings

Calories 753kcal

Author Kylie Mazon-Chambers

Ingredients

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 shallots:

2 medium shallots, thinly sliced
1 cup buttermilk
1 cup all-purpose flour
Kosher salt, as needed
Freshly ground black pepper, as needed
Vegetable oil, as needed, for frying

For the seared steak:

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

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 serving:

8 small flour tortillas, warmed
¼ cup thinly sliced radishes, for garnish

US Customary - Metric

Instructions

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 shallots:

In a medium bowl, add the buttermilk and the shallots. 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).
Working in batches, add the shallots to the flour and toss to coat. Shake the excess flour from the shallots then add to the oil. Fry until golden brown, about 3 minutes. Remove to a paper-towel lined plate to drain.

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 garlic shrimp:

Season the shrimp on both sides with salt and pepper. Return the cast iron pan to medium heat, add the olive oil and heat through. Add the butter and allow to melt.
Add the shrimp and sauté on until cooked through and lightly browned, about 2 minutes. Flip the shrimp then add the garlic and cook until the shrimp are cooked through, about an additional 1 to 2 minutes. Remove from heat and set aside.

For serving:

If desired, chop the steak and shrimp into bite-sized pieces. Heat a medium sauté pan over medium heat. Top the tortillas with the steak and shrimp, radish, crispy shallots and chimichurri aioli. Serve immediately.

Video

Notes

Recipe tips:

Make the aioli first. It gets better as it sits — even 20 minutes in the refrigerator makes a noticeable difference as the flavors meld. Make it ahead and keep it covered until assembly.
Warm tortillas directly over a gas flame. Thirty seconds per side directly on the burner grate gives you slightly charred, pliable tortillas that hold up much better than microwave-warmed ones.
Multitask strategically. Start the oil heating for the shallots, then sear the steak while the shallots fry, then cook the shrimp last since it takes only four minutes and is best served immediately.

Nutrition