Garlic Butter Shrimp and Steak. Surf meets turf in the most mouthwatering way!
Succulent wild shrimp bathed in a fragrant, garlic-herb butter, piled high on char-kissed flank steak marinated in balsamic-honey goodness. Herbaceous, smoky, and indulgent yet easy enough for your next dinner. Have we caught your attention yet?
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Why We Love This Recipe
- Surf & Turf Made Simple: Steak and shrimp feel special, but this recipe keeps it easy and approachable.
- Big Flavour, Minimal Effort: A balsamic-honey marinated steak and garlic butter shrimp deliver bold flavour without extra steps.
- Perfect Balance: Rich garlic butter is balanced with lemon and herbs so every bite feels fresh, not heavy.
- Fast & Flexible: Quick enough for weeknights, impressive enough for guests.
- Always a Crowd-Pleaser: Juicy steak and buttery shrimp never disappoint.
Ingredients
- Flank steak
- Wild shrimp
- Kosher salt
- Freshly ground pepper
Flank Steak Marinade
- Horseradish
- Garlic cloves
- Mustard
- Honey
- Rosemary
- Oregano
- Balsamic vinegar
- Olive oil
Shrimp Garlic Butter
- Garlic
- Cilantro
- Parsley leaves
- Olive oil
- Salt
- Freshly ground pepper
- lemon
- Butter
See the recipe card below for exact quantities.
Instructions
Marinate the Flank Steak
In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil in slowly and blend until creamy.
Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
Place the meat in a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.
Remove the steak from the fridge at least 30 minutes prior to grilling.
Prepare the Shrimp
Rough chop the garlic, then add the cilantro, parsley and finely chop together.
In a medium bowl add the shrimp and the garlic herb mixture.
Drizzle in the olive oil, salt, pepper, the lemon zest, and the juice of ½ the lemon. Toss to combine and set aside.
Grill the Steak
Preheat the grill on medium-high.
Remove the steak from the marinade, let the excess marinade drip off.
Season the steak with kosher salt & freshly ground pepper.
TIP: If your grates have just been cleaned or have a habit of sticking, lightly oiling the grates right before adding the steak may help, as the honey in the marinade may stick.
Grill the steak over medium-high heat, flipping when a nice char has developed (3 to 4 minutes), then cooked until charred and an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare), total cooking time 7-9 minutes.
Transfer the steak to a carving board and let rest for 5-10 minutes.
Cook the Shrimp
Heat a large skillet over medium heat on the grill. Add the butter. Once the butter starts to melt, add the shrimp.
Cook, turning once, for 4 to 5 minutes, or until cooked through.
For Serving
Thinly slice the steak against the grain. Pour the shrimp in the butter sauce over the sliced flank steak. Serve family style and enjoy!
Key Tips for Success
- Marinate the steak ahead of time. Give it at least 30 minutes so the flavours really sink in. Longer is even better if you have time.
- Pat the shrimp dry. Dry shrimp sear better and won't water down the garlic butter.
- Cook steak and shrimp separately. They cook at very different speeds, so keeping them separate ensures perfect doneness for both.
- Don't overcook the shrimp. As soon as they turn opaque and curl, they're done. Overcooked shrimp turn rubbery fast.
- Rest the steak before slicing. A short rest keeps the juices where they belong for tender, juicy slices.
Equipment Used: This Garlic Butter Shrimp and Steak recipe was cooked using my Hestan Culinary 11″ NanoBond Skillet, OvenBond Tri-ply Quarter Sheet Pan. Opinions in the post are my own.
More Shrimp and Steak Recipes to Try Next:
- Grilled Steak with Shrimp in Lemongrass-Coconut Sauce
- Easy Teriyaki Grilled Steak & Shrimp
- Surf and Turf Platter
📖 Recipe
Garlic Butter Shrimp and Steak
Ingredients
Ingredients
- 1 flank steak 28-32 ounces
- 16 wild shrimp peeled and deveined (20-30 size) (we leave the tails on for presentation, optional)
- Kosher salt
- Freshly ground pepper
Flank Steak Marinade
- 1 teaspoon horseradish
- 2 garlic cloves chopped
- 1 tablespoon sweet & smoky mustard See the NOTES below if you cannot find sweet and smoky mustard.
- 1 tablespoon honey
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon dried oregano
- ⅓ cup balsamic vinegar
- ⅔ cup olive oil
Shrimp Garlic Butter
- 4 cloves of garlic
- 1 tablespoon cilantro leaves and tender stems, finely chopped
- 2 tablespoon fresh parsley leaves finely chopped
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1 lemon zest of the entire lemon and juice of ½ the lemon
- ½ cup butter one stick cut in cubes
Instructions
Marinate the Flank Steak
- In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil in slowly and blend until creamy.
- Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
- Place the meat in a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.
- Remove the steak from the fridge at least 30 minutes prior to grilling.
Prepare the Shrimp
- Rough chop the garlic, then add the cilantro, parsley and finely chop together.
- In a medium bowl add the shrimp and the garlic herb mixture.
- Drizzle in the olive oil, salt, pepper, the lemon zest, and the juice of ½ the lemon. Toss to combine and set aside.
Grill the Steak
- Preheat the grill on medium-high.
- Remove the steak from the marinade, let the excess marinade drip off.
- Season the steak with kosher salt & freshly ground pepper.
- (If your grates have just been cleaned or have a habit of sticking, lightly oiling the grates right before adding the steak may help, as the honey in the marinade may stick).
- Grill the steak over medium-high heat, flipping when a nice char has developed (3 to 4 minutes), then cooked until charred and an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare), total cooking time 7-9 minutes.
- Transfer the steak to a carving board and let rest for 5-10 minutes.
Cook the Shrimp
- Heat a large skillet over medium heat on the grill. Add the butter. Once the butter starts to melt, add the shrimp.
- Cook, turning once, for 4 to 5 minutes, or until cooked through.
Serving
- Thinly slice the steak against the grain.
- Pour the shrimp in the butter sauce over the sliced flank steak.
- Serve family style and enjoy!
Love this Recipe?
- We'd really appreciate your feedback! Please take a moment to rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes. Thank you! - Elaine & James
Video
Notes
- 2 teaspoon mustard (Dijon or yellow)
- ½ teaspoon honey or maple syrup
- A small pinch smoked paprika
- Optional: tiny drop of liquid (hickory) smoke
- Marinate the steak ahead of time. Allow it to sit for at least 30 minutes so the flavours really sink in. The longer, the better, if you have the time.
- Pat the shrimp dry. Dry shrimp sear better and won’t water down the garlic butter.
- Cook steak and shrimp separately. They cook at very different speeds, so keeping them separate ensures perfect doneness for both.
- Don’t overcook the shrimp. As soon as they turn opaque and curl, they’re done. Overcooked shrimp turn rubbery fast.
- Rest the steak before slicing. A short rest keeps the juices where they belong for tender, juicy slices.
This just makes flank steak even better!!
Hi Shanley,
Yes, we agree 100%!
Have a great day 🙂
Elaine & James
I will be making this on Friday for V-day. I will not be grilling the steak but I can still cook over stove?
Hi Soty,
Yes! You can definitely make this on the stove!
– Prepare the steak according to the recipe.
– Heat a skillet (titanium, cast-iron or heavy-bottomed) over medium-high heat. Turn on your fan 😉
– Depending on the size of the flank steak, you may need to cut it into two pieces.
– Add some oil, then sear the steak for about 3-4 minutes per side (or when an instant-read thermometer inserted into the thickest part registers 125-130°F for medium-rare) or longer to your desired doneness.
– Remove the steak from the pan, tent it with foil, and let it rest.
– Follow the rest of the recipe as per the instructions and you should be good!
Hope this helps!
Happy Valentine’s Day,
Elaine & James
I really liked working with this recipe, but didn’t get to use the steak garlic butter marinate due to the time, ready to try the shrimp thanks.
Hi Mattew,
Thanks so much for giving the recipe a try! Totally get the time crunch—sometimes you just have to dive in. Hope you loved the shrimp! If you get a chance to circle back and try the garlic butter marinade on the steak next time, I think you’ll really enjoy the added flavour. Let us know how it goes!😊🧄🧈🥩🍤
Have an awesome day!
Elaine & James
I used prime rib and didn’t slice. So good. The shrimp was to die for. Will definitely make again. Thank you!
Hi Mary,
It must have been delicious with prime rib. We are so glad you enjoyed this recipe! Thanks for stopping by to let us know 🙂
Have a wonderful day!
Elaine & James
The horseradish in this is genius! We loved enjoying this dish! Can not wait to make it again!
Hi Dina
Thank you so much for the kind words! We totally agree that a little bit of horseradish in the marinade adds such a great kick to the steak without being overpowering.
We’re thrilled you loved the dish and can’t wait for you to make it again! Thanks for stopping by to let us know. 😊🥩🍤
Have a wonderful day!
Elaine & James
Where do you get sweet and smoky mustard? I’m not finding it anywhere.
Hi Sara,
We used Kozlik’s Sweet & Spicy Mustard, but if you can’t find it, you can make a DIY version.
Here are the ingredients:
2 tsp mustard (Dijon or yellow)
½ tsp honey or maple syrup
A small pinch of smoked paprika
Optional: tiny drop of liquid (hickory) smoke
Stir and adjust to taste. This keeps it sweet with just a gentle smoky note.
Hope this helps, let us know if you try this recipe!
Have a great day 🙂
Elaine & James
This was absolutely delicious. I already have plans to make it again this week. All your recips are top-notch.
Rob and Maria,
Thank you so much! We are absolutely thrilled that you loved this recipe, and we’re so honoured that it’s already making a repeat appearance on your menu this week! Hearing that you enjoy our recipes means the world to us.
Happy grilling!
Elaine & James
Talk about a perfect summer dinner! It’s a killer pairing and the leftovers (let’s be real.. I’d have to make a double batch for leftovers) would be awesome in a taco or grain bowl!
Hi Lori,
We are in total agreement on the double batch! There’s rarely anything left over when garlic butter is involved, but steak and shrimp tacos the next day would be amazing. Thanks so much for stopping by and leaving such a kind note!
Have a great day!
Elaine & James
What a great steak recipe! Love the addition of the horseradish in the marinade, it was the perfect amount!
Hi Cheri,
That little kick of horseradish makes all the difference, doesn’t it? So happy you enjoyed the marinade! Thanks for stopping by and sharing!
Have a great day!
Elaine & James