Chef Jon Bonnell from Bonnell's Fine Texas Cuisine returns to Good Day to make a mouth-watering grilled steak with shrimp and chimichurri sauce.
Steak and Shrimp
1 12 ounce boneless rib eye steak
1 pound wild-caught gulf shrimp (10-15 count), peeled and deveined
6 large rosemary sprigs
salt and pepper to taste
1 cup chimichurri (see below for recipe)
1 can olive oil spray or 2 teaspoons olive oil and brush
Bring the steak up to room temperature and season heavily on both sides with salt and freshly ground black pepper. Lightly brush with oil just before placing on a hot grill. Cook to desired temperature (120 for medium rare) and remove. Allow the steak to rest for at least 4-5 minutes before cutting. Serve with plenty of chimichurri as a condiment.
Strip most of the rosemary from their stems to be used as skewers for the shrimp. Soak the stems in cold water to keep them from drying out and burning on the grill. Skewer the shrimp onto the rosemary stems with plenty of space in between for even cooking. Season the shrimp well with the seasonings on all sides, then lightly spray or brush with olive oil and grill. They should cook for about 1 1/2 -2 minutes per side. Remove and top with the chimichurri or serve alongside as a dipping sauce.
1 bunch fresh Italian parsley, chopped (stems removed)
1 large shallot, minced
3 cloves garlic, minced
3 lemons, juice only
4 tablespoons red wine vinegar
1 tablespoon kosher salt
1/2 teaspoon hot smoked paprika
1/2 teaspoon mustard powder
1 cup extra virgin olive oil
Combine all ingredients in a mixing bowl and whisk together well. Let stand at room temp for at least one hour before serving.
I first fell in love with chimichurri on a hunting trip in Argentina with my brother and my dad. It seemed that every meal in the whole country had a bowl of chimichurri as a condiment. We joked that this was like the Argentinian version of salsa. As soon as I got home I began experimenting with flavors to make a chimichurri that I feel goes well with almost any protein that comes off a grill.