Grilled Flap Steak and Citrus Shrimp Surf and Turf

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by Nancy

6 Comments

You don’t have to go another day without experiencing this heavenly grilled flap steak and citrus shrimp combo.

I just love to cook with flap steak but sometimes it can be a bit on the pricey side.

So, when I find this type of steak on sale, I buy extra and store it in the freezer.

Flap steak (or flap meat) is so tender and juicy.

About Flap Steak (or Flap Meat)

It actually comes from a bottom sirloin cut of beef and is generally a very thin cut of steak.

I’ve found that it’s most flavorful if not cooked much past medium rare.

When choosing flap meat, I try to find the pieces that don’t have thick strands of fat showing within the grain of the meat.

Those sections may be on the tougher or chewier side.

Also, if the entire piece of flap meat is about the same thickness that’s good and it should cook more evenly.

If the outside edges of the flap meat are thin and the middle is thick, when cooking, the edges may get too well done while the middle may be too rare.

Whether it’s a marinade or dry rub, flap meat absorbs seasonings nicely too.

About the Shrimp

Also included in this recipe is a quick and easy recipe for shrimp that’s cooked with garlic in butter, lemon and a sprinkle of paprika.

I like to lay the cooked shrimp on top of the steak because it makes the dish look so delicious, just like surf and turf.

Let’s check out the ingredients.

Seasonings for the Flap Steak – granulated garlic, chili powder and ground black pepper

Seasonings for the Shrimp – paprika (Hungarian, domestic, smoked sweet (hot) or sweet paprika)

…butter for cooking the shrimp…

Shrimp – fresh raw shrimp (peeled, deveined, tails on), butter, garlic, lemon juice and paprika

Meat – flap meat, granulated garlic, chili powder, ground black pepper and lime juice

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Flap Steak:

In a small bowl, mix together granulated garlic, chili powder and pepper.

On both sides of the meat, rub the spice mixture.

Next,

Squeeze lime juice on both sides of the meat.

Let marinate in the refrigerator for 30 minutes.

Remove the meat from the refrigerator before cooking about the time when starting the grill.

Preheat the barbecue grill on medium heat.

When the grill is hot, add the flap meat to the grill (the flap meat can also be cooked in a skillet if preferred).

Cook no more than 3 minutes per side; this steak may be tough if cooked past medium rare.

Transfer the meat onto a plate and let it rest (5 to 10 minutes) before cutting.

TIP – Letting the meat rest is helpful for sealing in the juices so that the meat is juicier and tastes flavorful.

For the Shrimp:

Heat a skillet on medium heat and add butter.

When the butter melts, add chopped garlic and stir.

Add the shrimp to the pan and stir.

Squeeze lemon juice on the shrimp.

After squeezing the juice out of the lemon, an option is to toss the lemon pieces in the skillet for a bit to give the shrimp even more lemon flavor.

Stir.

Next,

add paprika to the shrimp and stir.

If pieces of lemon are in the skillet, take them out and discard.

The shrimp should start to brown.

Continue to stir until both sides of the shrimp are browned and the shrimp is cooked through (about 5 to 6 minutes of cooking time in total).

For Serving:

For the Steak – After the meat has rested, cut it diagonally against the grain in approximately 1/2-inch pieces or thicker if preferred.

Serve the shrimp with the steak.

Garnish with quarters of the lemon and lime.

Thank you so much for stopping by CCC!

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