Daca esti in cautarea unui preparat sofisticat, echilibrat si plin de arome intense, aceasta reteta de Surf’n’Turf cu sos Chimichurri este alegerea perfecta. Combinand fragezimea steak-ului de vita cu delicatetea crevetilor si a scoicilor Saint Jacques, acest preparat impresioneaza atat prin gust, cat si prin prezentare. Secretul unui Surf’n’Turf reusit consta in pregatirea corecta a ingredientelor si in alegerea unui sos potrivit. Sosul Chimichurri, cu origini argentiniene, adauga prospetime si intensitate fiecarei imbucaturi, transformand friptura si fructele de mare intr-o experienta culinara rafinata. Indiferent daca vrei sa impresionezi invitatii sau sa iti rasfeti familia cu o masa speciala, aceasta reteta este simplu de urmat si garantat delicioasa.

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INGREDIENTE (pentru 4 portii)
- 600 grame flat iron steak
- 20 creveti
- 4 scoici Saint Jaques
- 8 cartofi
- Sare
- 5 ml otet de vin alb
- 10 ml otet balsamic
- 50 ml ulei de masline
- 3 catei de usturoi
- 1 ceapa rosie
- 1/2 ardei iute
- 1 legatura de patrunjel verde
- 1/2 lingurita oregano
- 2 linguri suc de lamaie
- Sare

Primul pas in obtinerea unei fripturi desavarsite este pregatirea corespunzatoare a carnii. Pentru a permite relaxarea fibrelor si distribuirea uniforma a sucurilor, este esential sa scoatem carnea din frigider cu aproximativ doua ore inainte de gatire. O stergem cu grija folosind prosoape absorbante, apoi o presaram generos cu sare grunjoasa. Lasam friptura la temperatura camerei, asezata pe un tocator de lemn, pentru a se odihni.
Intre timp, pregatim sosul Chimichurri, un acompaniament plin de savoare. Intr-un blender, adaugam ceapa, un catel de usturoi, ardeiul iute curatat, patrunjelul proaspat, oregano, sare si cele doua tipuri de otet. Mixam pana obtinem o compozitie omogena, apoi incorporam uleiul de masline, amestecand cu delicatete. Pastram sosul la rece pana in momentul servirii, pentru a permite aromelor sa se intrepatrunda.

Cu aproximativ 30 de minute inainte de gatire, pregatim crevetii. Ii asezam intr-un bol si ii asezonam cu doi catei de usturoi zdrobiti, cateva fire de patrunjel tocat marunt, sare si suc proaspat de lamaie. Amestecam bine si lasam la marinat, fara a depasi timpul recomandat de jumatate de ora, pentru a nu altera textura fructelor de mare.
Incalzim bine o tigaie grill, apoi tamponam steak-urile pentru a elimina excesul de umiditate. Le asezam pe gratar si le gatim cate trei minute pe fiecare parte, avand grija sa nu depasim temperatura interna de 60°C, pentru o friptura mediu-gatita. Daca preferam un grad mai avansat de coacere, prelungim timpul de preparare. Odata gatita, scoatem friptura din tigaie si o asezam intr-un vas, acoperind-o cu folie de aluminiu. O lasam sa se odihneasca timp de 10 minute, pentru a-i permite sucurilor sa se redistribuie uniform.

In aceeasi tigaie, adaugam crevetii si scoicile Saint Jacques, pe care le-am presarat anterior cu putina sare. Le gatim aproximativ doua minute pe fiecare parte, pana cand crevetii capata o nuanta rozalie, iar scoicile devin usor opace si caramelizate.
Pentru o garnitura mai usoara, alegem sa fierbem cartofii in coaja timp de 30 de minute din momentul in care apa incepe sa clocoteasca. Dupa ce s-au racit usor, ii taiem in sase si ii transferam in friteuza cu aer cald (Actifry). Ii stropim cu o cantitate minima de ulei de masline si ii gatim pana devin frumos rumeniti si crocanti la exterior.
Pentru plating asezam friptura de vita, crevetii si scoicile pe un fund de lemn, alaturi de cartofii wedges crocanti. Servim preparatul alaturi de sosul Chimichurri, a carui prospetime aromatica completeaza perfect savoarea carnii si a fructelor de mare.

Detaliile video ale retetei:
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English version
Surf’n’Turf with Chimichurri Sauce
If you’re looking for a sophisticated, well-balanced dish packed with intense flavors, this Surf’n’Turf with Chimichurri Sauce is the perfect choice. Combining the tenderness of flat iron steak with the delicate texture of shrimp and Saint Jacques scallops, this dish impresses both in taste and presentation. The secret to a perfect Surf’n’Turf lies in the proper preparation of ingredients and the selection of a complementary sauce. Chimichurri sauce, with its Argentine origins, adds freshness and intensity to every bite, turning steak and seafood into a refined culinary experience. Whether you want to impress your guests or treat your family to a special meal, this recipe is easy to follow and absolutely delicious.
INGREDIENTS (for 4 servings)
- 600 g flat iron steak
- 20 shrimp
- 4 Saint Jacques scallops
- 8 potatoes
- Salt
- 5 ml white wine vinegar
- 10 ml balsamic vinegar
- 50 ml olive oil
- 3 garlic cloves
- 1 red onion
- 1/2 hot chili pepper
- 1 bunch fresh parsley
- 1/2 teaspoon oregano
- 2 tablespoons lemon juice
- Salt
The first step to achieving a perfectly cooked steak is proper preparation. To allow the fibers to relax and the juices to distribute evenly, remove the steak from the fridge about two hours before cooking. Pat it dry using paper towels, then generously season it with coarse salt. Let the steak rest at room temperature on a wooden cutting board.
Meanwhile, prepare the Chimichurri sauce, a flavorful accompaniment. In a blender, combine the red onion, one garlic clove, cleaned hot chili pepper, fresh parsley, oregano, salt, and both types of vinegar. Blend until smooth, then gradually add the olive oil while mixing. Store the sauce in the fridge until serving, allowing the flavors to meld together.
About 30 minutes before cooking, prepare the shrimp. Place them in a bowl and season with two crushed garlic cloves, a few finely chopped parsley sprigs, salt, and freshly squeezed lemon juice. Mix well and let them marinate for no more than 30 minutes to maintain their delicate texture.
Preheat a grill pan until very hot, then pat the steak dry to remove excess moisture. Place the steak on the grill and cook for three minutes on each side, ensuring that the internal temperature does not exceed 60°C (140°F) for a medium-cooked steak. If you prefer a more well-done steak, extend the cooking time accordingly. Once done, transfer the steak to a dish, cover it with aluminum foil, and let it rest for 10 minutes, allowing the juices to redistribute evenly.
In the same pan, add the shrimp and Saint Jacques scallops, previously seasoned with a pinch of salt. Cook for about two minutes per side, until the shrimp turn pink and the scallops develop a light golden crust.
For a healthier side dish, boil the potatoes with their skins on for 30 minutes from the moment the water starts boiling. Once slightly cooled, cut them in wedges and place them in an air fryer (Actifry). Drizzle with a minimal amount of olive oil and cook until golden brown and crispy.
For an authentic presentation, arrange the steak, shrimp, and scallops on a wooden board alongside the crispy potato wedges. Serve with Chimichurri sauce, whose fresh and aromatic flavors perfectly complement the richness of the meat and seafood.
If you enjoyed this Surf’n’Turf with Chimichurri Sauce recipe, I invite you to try Surf & Turf, Rump Steak, Burrata, and Porcini Mushrooms Bruschetta or a Tacos Surf & Turf.
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