Tri-Tip and Shrimp with Pancetta Chimichurri — Damn Delicious

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Tri-Tip and Shrimp with Pancetta Chimichurri

Dinner with steak, shrimp, and pancetta? This was just too overwhelmingly delicious, especially with the bold flavor of the chimichurri, which had a refreshing kick to it from the lemon juice and red wine vinegar. It went very well with the thick, juicy, tender slices of tri-tip, the grilled shrimp, and my favorite ingredient, pancetta. The only thing I wasn’t too thrilled about was the chewiness of the tri-tip, even though it was cooked medium rare. I will definitely be cooking this again but with a different cut of meat. Maybe with filet mignon. Mmmmm.

Steak and Shrimp with Pancetta Chimichurri (adapted from Giada de Laurentiis):

Yields 2 servings

  • 1 pound beef tri-tip
  • 1/2 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper
  • Olive oil, for drizzling

For the pancetta chimichurri:

  • 1 tablespoons olive oil
  • 4 ounces pancetta, cut into 1/4-inch cubes
  • 2 cloves garlic
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup fresh oregano leaves or 1 tablespoon dried
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon plus 1 1/2 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper

Preheat a grill pan or preheat a gas or charcoal grill.

Season the tri-tip and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil.

Grill the shrimp for 1-2 minutes each side until pink and cooked through.

Grill the tri-tip for approximately 5-6 minutes each side for medium rare (or until internal temperature reaches 135 degrees F.)

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Transfer to a paper towel-lined plate; set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, olive oil, and lemon juice.

Pulse until smooth. Season with salt and pepper, to taste.

Slice the tri-tip diagonally.

Arrange tri-tip on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

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