Description

A delicious surf and turf dish featuring tender grilled steak and sautéed shrimp served atop a perfectly roasted russet baked potato, generously topped with melted butter, shredded cheese, sour cream, and vibrant chimichurri butter. This hearty meal combines smoky, spicy, and fresh flavors into an indulgent yet simple recipe ideal for grilling enthusiasts.

Ingredients

Scale

Protein

2–3 Filets or Strips (steak)
2 lbs Shrimp (peeled & de-veined)

Rub and Sauces

3 tbsp Favorite Beef Rub
3 tbsp Favorite Shrimp Rub
3 tbsp FYR BLK Hot Sauce (divided: 1.5 tbsp for steak, 1.5 tbsp for shrimp)

Potatoes and Seasoning

3–4 Russet Potatoes
2 tbsp Neutral Oil
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Garlic Powder

Chimichurri Butter

1.5 cups Melted Butter
½ cup Parsley, chopped
¼ cup Red Wine Vinegar
4–6 Garlic Cloves, minced
1 tbsp Red Chili Flakes
Salt to taste

Toppings

Shredded Cheese (amount to preference)
Sour Cream (amount to preference)

Instructions

Preheat Grill: Preheat your grill to medium-high temperature, approximately 375°F, preparing it for both roasting potatoes and grilling seafood and steak.
Prepare Chimichurri Butter: In a bowl, thoroughly mix the melted butter, chopped parsley, red wine vinegar, minced garlic, red chili flakes, and salt to create a flavorful chimichurri butter. Set this aside for serving.
Roast Potatoes: Using a fork, poke holes all over each russet potato. Slather them generously with neutral oil and season thoroughly with kosher salt, black pepper, and garlic powder. Wrap each potato tightly in aluminum foil and place them on the outskirts of the grill heat to roast. Rotate every 5-7 minutes and roast until fully softened, about 1 to 1.5 hours. Once cooked, remove from grill and keep warm.
Season Proteins: While potatoes roast, coat the steak filets or strips with FYR BLK Hot Sauce followed by a generous layer of your favorite beef rub. Similarly, slather shrimp with FYR BLK Hot Sauce and then toss with your preferred shrimp rub to infuse flavor.
Grill Steak: Place the seasoned steaks on the grill and cook for 3-4 minutes per side until the internal temperature reaches 120°F for medium-rare. Once cooked, remove steaks from the grill, rest briefly, then slice into bite-sized cubes and keep warm.
Cook Shrimp: In a skillet placed over the fire, add oil and cook shrimp for 2-3 minutes or until they curl into a “C” shape and are no longer translucent, indicating they are fully cooked. Remove from heat and keep warm.
Assemble Baked Potatoes: Unwrap the roasted potatoes and slice them open. Drizzle melted butter inside and fluff up the softened flesh. Top generously with shredded cheese, bite-sized steak pieces, cooked shrimp, and a dollop of sour cream. Finally, spoon the chimichurri butter over the toppings before serving. Enjoy immediately while warm.

Notes

Use a meat thermometer to avoid overcooking steak; 120°F is ideal for medium-rare.
Rotate potatoes regularly to ensure even cooking and prevent burning.
The chimichurri butter can be made ahead and refrigerated; warm before serving.
Neutral oil such as canola or grapeseed oil works best for coating potatoes and cooking shrimp.
Adjust chili flakes and hot sauce amounts to your preferred spice level.
Leftover steak and shrimp can be stored refrigerated and enjoyed the next day.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Keywords: surf and turf, baked potato, grilled steak, shrimp, chimichurri butter, summer grilling, hearty meal