Carne Asada with Chipotle Glazed Shrimp

What’s better than a homemade surf and turf dinner on a summer night? The marinade on the steak is amazing and the glazed shrimp taste great.

Recipe adapted from Food Network

Ingredients:

Carne Asada-

2 pounds skirt steak (I used 2 pounds of steak filets since I couldn’t find skirt steak)

½ cup cilantro leaves and stems

½ cup extra-virgin olive oil

1/3 cup fresh squeezed orange juice

¼ cup fresh squeezed lime juice

3 tablespoons honey

2 tablespoons oregano

4 cloves garlic

1 serrano chile

Wedges of lime for garnish and extra lime juice

Chipotle-Glazed Shrimp-

2 pounds shrimp peeled and deveined

3 tablespoons adobo sauce (I used 1 tablespoon since my family doesn’t like a lot of spice)

3 tablespoons honey

1 tablespoon olive oil

2 scallions sliced

2 limes zested and cut into wedges

Directions:

Steak-

1. Add the skirt steak to a zip lock bag or large container.
2. Marinade- Add cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic, and serrano chile to a blender or food processor.  Blend to combine.  Reserve some marinade as a dipping sauce.
3. Pour the marinade over the steak. Marinate for at least an hour and up to 6 hours in advance.
4. Preheat a grill to medium high heat.
5. Grill the steak for 4 minutes per side.
6. Allow steak to rest before slicing.

Shrimp-

1. Mix the adobo sauce, honey, olive oil, half of the scallions, and zest from limes until combined.
2. Skewer the shrimp.
3. Brush the sauce over the shrimp.
4. Grill shrimp for 2 minutes per side.
5. Garnish with lime and scallions. 
6. I sautéed the shrimp over medium heat with the glaze on them this time since I was using an inside Ninja Grill.