Garlic Butter Shrimp and Steak. Succulent shrimp, cooked in a fragrant garlic and herbaceous butter mixture then poured over savoury, juicy flank steak slices. Have I caught your attention yet?
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
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 melts 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!
Equipment Used
This Garlic Butter Shrimp and Steak recipe was cooked using my Hestan Culinary 11″ NanoBond Skillet, OvenBond Tri-ply Quarter Sheet Pan and cooked on my Hestan gas grill. Proud Hestan Ambassador. Opinions in the post are my own.
Leave a Comment
If you get the chance to try this Garlic Butter Shrimp and Steak recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
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 If you cannot find sweet and smoky mustard, add ½ teaspoon smoky paprika to 1 tablespoon yellow 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 melts 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!
- Rate this Recipe: Please take a moment to rate this recipe below. We would greatly appreciate it!
This just makes flank steak even better!!
Hi Shanley,
Yes, we agree 100%!
Have a great day 🙂
Elaine & James