Garlic Butter Shrimp and Steak

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?

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

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?

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinating time: 4-24 hours 1 day d

Course Dinner, Entree

Cuisine North American

Servings 4 -5 People

Cook ModePrevent your screen from going dark

Ingredients

  

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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

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Notes

If you can’t find Sweet & Smoky Mustard, you can make your own:

• 2 teaspoon mustard (Dijon or yellow)
• ½ teaspoon honey or maple syrup
• A small pinch smoked paprika
• Optional: tiny drop of liquid (hickory) smoke

Stir and adjust to taste. This keeps it sweet with just a gentle smoky note.

Key Tips for Success

• 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. 

Keyword easy steak and shrimp recipes, garlic butter sauce for steak and shrimp, grilled steak and shrimp recipes, prawn and steak recipes, shrimp and steak recipe

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