Coupon Clipping Cook

Grilled Flap Steak and Shrimp Citrus Surf and Turf

You don’t have to go another day without experiencing this heavenly steak and 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, especially if under $5.00 per pound, I buy extra and store it in the freezer.

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

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

I’ve found that its 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 so that it will 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.

All this talk about flap meat is making the “surf” part of this recipe feel left out.

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 make these shrimp and lay them over steak when having guests over for dinner because it makes the dish look so delicious.

Here are more recipes made on the barbecue grill you may like “How To Barbecue a Turkey“, “Grilled Potato Slices” and “Grilled Corn with Basil and Gorgonzola Blue Cheese“.

Let’s check out the ingredients.

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

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

…butter for cooking the shrimp…

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

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

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

Here’s how to make it.

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 ½ inch pieces or thicker if preferred.

Serve the shrimp with the steak.

Garnish with quarters of the lemon and lime.

Next, time to eat.

Thank you so much for stopping by CCC!

More Shrimp Recipes You May Like:

Grilled Shrimp with Browned Butter and Rice

Shrimp and Fried Rice

Spicy Shrimp Tacos with Creamy Adobo Sauce

Mango and Orange, Honey Walnut Shrimp

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Sliced Steak and Shrimp on Plate

Grilled Flap Steak and Shrimp Citrus Surf and Turf

You don't have to go another day without experiencing this heavenly steak and shrimp combo.
Print Pin
Prep Time: 14 minutes
Cook Time: 16 minutes
Time for steak to marinate:: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Keyword: Flap Steak, Shrimp, Surf and Turf
Servings: 3

Ingredients

For the Steak:

  • 1 pound flap steak (flap meat)
  • 1 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • lime for the meat

For the Shrimp:

  • 18 large size raw shrimp deveined, shelled with tails on
  • 2 tablespoons butter
  • 1 clove garlic peeled and chopped
  • 1/2 of a lemon
  • 1 teaspoon ground paprika

For Garnish:

  • 1 lime quartered
  • 1/2 lemon cut in thirds

Instructions

For the Steak:

  • In a small bowl, add granulated garlic, chili powder and pepper. Mix together. Rub the spice mix on both sides of the meat. 
  • Squeeze lime juice on both sides of the meat.  Marinate the meat in the refrigerator for 30 minutes.
  • Preheat the barbecue grill on medium heat.  Remove the meat from the refrigerator about the time when starting to preheat the grill.  
  • On a preheated grill, add the meat.  Cook no more than 3 minutes per side. If cooked past medium rare the meat may be tough.  The flap meat can also be cooked in a large skillet if preferred.
  • Transfer the meat onto a plate and let it rest (5 to 10 minutes) before cutting.  Letting the meat rest is helpful for sealing in the juices so that the meat is juicier and tastes flavorful.
  • The shrimp can be made while the meat is resting.

For the Shrimp:

  • Heat a skillet on medium heat and add butter. When the butter melts, add garlic and stir. 
  • To the pan, add the shrimp. Squeeze lemon juice over the shrimp and stir. 
  • After squeezing the juice out of the lemon, an option is to toss the pieces of lemon in the skillet for a few moments to add more flavor.  Stir.
  • Sprinkle paprika on the shrimp and stir. 
  • Remove the pieces of lemon from the skillet and discard. 
  • 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 ½ inch pieces or thicker if preferred. 
  • Serve the shrimp with the steak. Garnish with quarters of the lemon and lime. 

Notes

TIPS:

For the Flap Meat:
  1. Its most flavorful if not cooked much past medium rare.
  2. When choosing flap meat, look for 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.
  3. If the entire piece of flap meat is about the same thickness that's good so that it will cook more evenly.
  4. 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.
  5. Letting the meat rest is helpful for sealing in the juices so that the meat is juicier and tastes flavorful.
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6 Comments

  1. WOW now that’s what I call a Surf and Turf, great pics. Posts like this should carry a warning “Will cause EXTREME hunger!”

  2. i love that picture of spices on a spoon!
    and that steak looks mouth watering!

  3. YUM! Can’t wait to try this! Thank you 🙂