Chipotle Lime Surf and Turf

I love a good steak dinner, but I’ve only recently begun to branch out from the typical steak and potatoes combo. My recent vacation to Mexico opened my eyes to the numerous different flavor combinations that can be used to enhance a tenderloin though. For example, our first night there we had a tenderloin that was crusted with dried fruits and served with nogada cream (goat cheese and cream cheese) and pomegranate sauce. I would have never dreamed of this flavor combo, but it was super good! My first step beyond a basic steak in my own kitchen is a surf and turf with chipotle lime flavors. This dish has a nice hint of spice without going too crazy.


1 ½ pounds Tenderloin Steak 

12 oz Medium Shrimp (about 16 shrimp)

2 tsp Dried Cilantro

1 tsp Cumin

¾ tsp Ground Chipotle (divided) 

¾ tsp Coriander (divided)

2 tbsp Butter

Lime Juice (squeezed from one lime)

Kitchen Tip: If you have a local butcher shop that will cut a beef tenderloin to your preference that is always best; that way you can choose how thick you want the cuts of meat to be. When I pick tenderloins I try to get some that are an inch thick for Cole because he likes his steak well done, and some that are 1 ¼ to 1 ½ inch thick for me because I prefer them cooked medium rare. 


1. Combine the cilantro, cumin, ½ tsp ground chipotle, and ½ tsp coriander together in a small bowl to create the steak rub. Split the rub evenly between all of the steaks and rub it into all sides of the meat. 

2. Set the steak on a tin foil lined baking sheet and broil on high for 10 minutes. 

3. While the steak is beginning to cook, devein the shrimp, rinse it off, and sprinkle it with the remaining ¼ tsp of ground chipotle and coriander. 

Kitchen Tip: If you cook often with shrimp, I highly recommend purchasing a shrimp deveining tool. This tool can be found super cheap on Amazon and makes the job so easy. 

4. By the time the shrimp is prepped, the steak will most likely have cooked for 10 minutes. Take it out, flip it, and put it back in the oven to cook for another 10 minutes. 

6. Heat a skillet on medium high with 2 tbsp of butter in it. While the butter is melting, slice a lime into four wedges and squeeze the wedges until the juice is released into the pan. By this time the skillet should be warm enough to start cooking the shrimp. 

7. Use tongs to stir the shrimp around while cooking. It should take about 3 minutes on each side for the shrimp to be fully cooked through. They are done when they are firm and no longer translucent. 

8. Let the steak rest for about 3 minutes before cutting into it. If you prefer your steak well done, you may need to put it back into the oven for another 4 minutes, but 20 minutes of cooking time should be plenty to produce a nice medium rare steak. 

9. Set one steak on each person’s plate. Divide the shrimp among them, and pour a little of the remaining buttery lime juice on top of each serving. 

While broiling may seem like an unconventional method of cooking steak, it is my favorite way of making it. A grill isn’t always the same temperature depending on the weather, and Cole really doesn’t like when his food gets a char on it. Broiling puts off enough heat that it mimics the fire of a grill while avoiding the char and remaining a consistent heat throughout the entire cooking time. If you want to change up your traditional steak dinner, I highly recommend adding the spice of chipotle lime surf and turf! 

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