Surf and Turf with Chimichurri

You know that kind of recipe that just lives a little closer to your heart than others? That’s this one for me. Surf and turf with beef scallops and chimichurri. It’s not quiet or subtle… it’s bold, wildly fragrant, and feels like something you’d serve when you want both comfort and celebration on the same plate. The way the scallops sizzle and caramelize, the beef getting that deep sear, and that chimichurri – green and punchy, sharp with garlic and fresh lemon – it smells like you’re feeding someone you love. And maybe you are. Even if it’s yourself.

Why You’ll Crave It

• That contrast – the tender, juicy richness of the beef and the sweet, buttery scallop – it’s surprisingly perfect
• The chimichurri brings it all to life, with bright herbs and a hit of acid that cuts through the fat just right
• It cooks fast (seriously, faster than you’d think something this impressive would)
• Great for dinner-for-two nights, but honestly just as magical solo, with a glass of something you love
• Feels like a splurge, but doesn’t stress you out in the kitchen

The first time I made this, it was just a Tuesday… but it turned the whole night into something memorable.

What You’ll Need

• 500g beef steak: ribeye or sirloin is best – cut about 1 to 1½ inches thick, room temp if you can
• 250g dry-packed scallops: the big kind, patted very dry with paper towels (this matters more than you’d think)
• 3 tablespoons olive oil: just your regular best kind – not fancy finishing oil, but something fresh
• 1 cup chopped fresh parsley: flat-leaf gives more flavor, but curly will work too in a pinch
• ½ cup chopped fresh cilantro: unless you dislike the flavor – then just go all-in on parsley
• 2 cloves garlic: minced finely – not crushed into a paste, you want texture here
• 1 teaspoon red pepper flakes: or more if you’re feeling bold
• Juice of 1 lemon: fresh-squeezed, always
• Salt and pepper: just enough to make everything taste like more of itself

Easy How-To

Make the chimichurri

In a bowl (or a jar, honestly), mix the parsley, cilantro, garlic, red pepper flakes, lemon juice, and a couple generous pinches of salt. Add the olive oil… then stir until it looks loose and vivid and tastes like sunshine punched you, in a good way. Let it sit while everything else happens – it only gets better.

Sear the beef

Season the steak with salt and pepper – really go edge-to-edge. Heat a cast iron pan or heavy skillet until it’s hot enough that a drop of oil shimmers. Sear the steak for about 3–4 minutes per side if you like medium-rare. Press gently, don’t move it too much. Rest it somewhere warm while you take care of the scallops.

Cook the scallops

If anything’s left in the pan that’s smoky or might burn, wipe it out quickly. Then add a bit more oil. Once hot again, place the scallops in the pan – leave space between them. Let them cook without touching them for about 2–3 minutes, then flip. You’ll know they’re ready when they come up easily and have that gorgeous golden crust. The inside should look just barely opaque.

Assemble and serve

Slice the beef across the grain, sort of like a fan. Place slices on the plate, tuck scallops beside or between. Spoon chimichurri generously on top – it’s not a drizzle situation, it’s a full-on cascade. Add a few herbs if there’s some left. Serve immediately… don’t let it sit too long.

Good to Know

• If your scallops refuse to sear, it usually means they were a little wet – try blotting harder next time
• Always let beef rest – it does make a huge difference in tenderness, even if you’re impatient
• The chimichurri works as a marinade too – let the steak soak for an hour or two (or overnight if you plan ahead)

Serving Ideas

• Serve with roasted potatoes or crusty bread to soak up extra sauce – or a lemony arugula salad if you want something crisp and peppery on the side

Top Tricks

• If your pan’s not hot enough, the scallops will steam instead of sear – always wait until the oil shimmers

Frequently Asked Questions

Can I make this ahead of time for guests?

You can make the chimichurri a day in advance, but cook the steak and scallops just before serving – they’re best hot off the pan.

Do I need to use both parsley and cilantro?

Nope, you can use one or the other. I happen to love the mix, but it’s entirely personal. If cilantro’s not your thing, just double the parsley.

What wine works best with surf and turf?

Honestly, a bold red like Malbec or Syrah handles the beef beautifully and still plays nice with the chimichurri. But a dry rosé is unexpectedly good, especially with the scallops.

Can I grill the meat and scallops instead of using a skillet?

Yes! Great idea, just make sure you oil the grates well. Scallops can stick, so be careful not to move them too soon.

How spicy is the chimichurri?

It’s mildly spicy with 1 teaspoon of red pepper flakes. Add more or less depending on your preference – I often do a little extra, but gently!