Grilled Baja Steak and Shrimp makes a delicious and satisfying dinner. Layers of delicious flavors that make a great rice bowl or soft tacos.
Servings: 4
Calories: 1438kcal
Ingredients
- 4 ribeye steaks
- 2 tablespoons olive oil
- 2 tablespoons steak rub
- 1 pound jumbo shrimp peeled and deveined
- ¼ cup butter
- 3 cloves garlic minced
- 1 cup salsa fresca
- ½ cup fresh mango diced
- 4 cups rice pilaf
Instructions
- Drizzle olive oil over steaks and season with rub on both sides.
- Thread shrimp onto skewers.
- Melt butter in a small pan over low heat. Add minced garlic and stir often until garlic just starts to brown. Remove from heat and set aside.
- Prepare a grill fire to 350° using oak or pecan hardwood chunks for smoke flavor.
- Place steaks onto the grill over indirect fire. Sear on one side with the grill closed about 4 minutes.
- Flip the steaks.
- Place shrimp skewers on top of the steaks and brush with toasted garlic butter.
- Close the grill and continue to cook until shrimp reaches 145° and steaks reach desired doneness using a digital meat thermometer.
- Remove from the grill and allow steaks to rest 5 minutes before serving.
- Slice steak into thin strips. Serve steak slices and grilled shrimp over rice pilaf. Spoon salsa and fresh mango over the steak.
Notes
- Storage: Store leftover steak and shrimp in separate airtight containers in the refrigerator up to 3 days.
- Reheat: Reheat steak slices and shrimp in a buttered skillet over medium heat, stirring until heated through.
- Serving Suggestions: Serve sliced steak and shrimp in warmed tortillas with salsa and mango for Baja tacos.
Internal Temperature for Steaks:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Nutrition
Serving: 1g | Calories: 1438kcal | Carbohydrates: 162g | Protein: 75g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 311mg | Sodium: 1260mg | Potassium: 1007mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1135IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 6mg