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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.
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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


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. 



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.