Grilled Tomahawk Steak and Garlic Herb Shrimp

The Ultimate Southern Grilled Steak & Shrimp Experience

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Introduction

Indulge in the ultimate Southern-inspired surf-and-turf feast with this recipe for Grilled Tomahawk Steak and Garlic Herb Shrimp, paired with creamy mashed potatoes, grilled corn, and tender collard greens. This dish combines the best of land and sea, featuring a juicy, perfectly grilled tomahawk steak paired with succulent garlic herb shrimp. Everything is topped with a fresh, vibrant chimichurri sauce that adds a zesty finish.

Whether you’re cooking for a special occasion, a weekend BBQ, or simply craving a hearty and flavorful meal, this recipe delivers on both taste and presentation. The rich flavor of the steak and shrimp, combined with the creamy mashed potatoes, smoky corn, and soul-warming collard greens, will surely become a family favorite.

Let’s dive into this flavorful feast that’s easy to prepare, yet full of Southern charm.

Why You’ll Love This Recipe

  • Ultimate Comfort Food: Rich flavors from the grilled steak and shrimp, paired with classic Southern sides.
  • Surf-and-Turf Perfection: The perfect balance of tender beef and flavorful shrimp.
  • Vibrant Chimichurri Sauce: A zesty finish that brings the dish together.
  • Hearty & Filling: This dish is packed with deliciousness, making it perfect for a family feast.
  • Grill-Friendly: Perfect for outdoor gatherings and BBQs.

Ingredients

For the Tomahawk Steak and Shrimp:

  • 1 tomahawk steak (about 2-3 lbs, bone-in ribeye)
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil (divided)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & black pepper, to taste
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • Fresh parsley, chopped (for garnish)

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • Salt & black pepper, to taste

For the Mashed Potatoes:

  • 2 lbs russet potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • Salt & black pepper, to taste

For the Grilled Corn:

  • 4 ears of corn, husked
  • 2 tbsp butter, melted
  • Salt & black pepper, to taste

For the Collard Greens:

  • 1 lb collard greens, washed and chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 smoked turkey neck or ham hock
  • 2 cups chicken broth
  • 1 tbsp apple cider vinegar
  • Salt & black pepper, to taste

Step-by-Step Instructions

1. Prep the Tomahawk Steak and Shrimp

  • Pat the tomahawk steak dry and rub it with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
  • Let the steak sit at room temperature for 30 minutes to ensure even cooking.
  • Toss the shrimp with 1 tbsp olive oil, salt, and pepper, and set aside.

2. Make the Chimichurri Sauce

  • In a bowl, mix chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
  • Set aside to let the flavors meld.

3. Prep the Mashed Potatoes

  • Boil the potatoes in salted water for 15-20 minutes, or until fork-tender.
  • Drain, then mash the potatoes with heavy cream, butter, salt, and pepper until creamy.
  • Keep warm.

4. Prep the Grilled Corn

  • Brush the corn with melted butter, seasoning with salt and pepper.
  • Set aside for grilling.

5. Make the Collard Greens

  • In a large pot, sauté onion and garlic in a bit of oil until soft.
  • Add the smoked turkey neck or ham hock, collard greens, chicken broth, vinegar, salt, and pepper.
  • Simmer on low for 1–1.5 hours, until the greens are tender.

Grill Time!

  • Preheat the Grill: Set your grill to medium-high heat (about 400°F / 200°C).

6. Grill the Tomahawk Steak

  • Grill the tomahawk steak for 5-7 minutes per side for medium-rare (internal temperature 135°F / 57°C), or longer if desired.
  • Once done, remove the steak and let it rest for 10 minutes before slicing.

7. Grill the Corn

  • While the steak rests, grill the corn for 8-10 minutes, turning occasionally, until charred and tender.

8. Cook the Shrimp

  • In a skillet on the grill or stovetop, melt 2 tbsp butter over medium heat.
  • Add minced garlic and sauté for 30 seconds, then add the shrimp.
  • Cook the shrimp for 2-3 minutes per side until pink and opaque.

Serve It Like This:

  • On a large platter, arrange the sliced tomahawk steak and garlic herb shrimp.
  • Drizzle both with chimichurri sauce and garnish with chopped parsley.
  • Add a portion of creamy mashed potatoes, a piece of grilled corn, and a serving of collard greens on the side.
  • Pair with a glass of iced tea or a bold red wine.

Serving Suggestions

  • Fried Okra: Add a side of crispy fried okra for an extra Southern touch.
  • Biscuits: Serve with homemade biscuits for an added layer of comfort.
  • Wine Pairing: A full-bodied red wine like Cabernet Sauvignon pairs well with the rich flavors of the steak and shrimp.
  • Pickled Vegetables: For a tangy contrast, add a side of pickled vegetables.

FAQs

Can I make this dish in advance?
You can prepare the mashed potatoes, chimichurri sauce, and collard greens ahead of time. Store them separately in airtight containers in the fridge and reheat before serving.

Can I use a different cut of steak?
Yes! If you can’t find a tomahawk steak, try ribeye, T-bone, or strip steak for similar flavor and texture.

Can I use a grill pan indoors?
If you don’t have an outdoor grill, you can use a grill pan on the stovetop for the steak and shrimp.

Can I make this dish vegetarian?
For a vegetarian version, swap the steak and shrimp for grilled portobello mushrooms and tofu, and use vegetable broth for the collard greens.

Nutrition Facts (approximate per serving)

  • Calories: 700 kcal
  • Protein: 50g
  • Fat: 40g
  • Carbohydrates: 40g
  • Fiber: 7g
  • Sodium: 800mg

Recipe Tips

  • Rest the Steak: Resting the steak is essential for locking in juices and keeping it tender.
  • Grill the Shrimp to Perfection: Shrimp cooks very quickly, so keep an eye on them to avoid overcooking.
  • Adjust the Spice Level: If you like it spicier, add more red pepper flakes to the chimichurri sauce.
  • Make it Saucy: Serve extra chimichurri sauce on the side for dipping!

Conclusion

This Grilled Tomahawk Steak and Garlic Herb Shrimp with mashed potatoes, grilled corn, and collard greens is the ultimate surf-and-turf feast. Combining juicy, perfectly grilled steak and succulent shrimp, paired with classic Southern sides, this dish will leave everyone satisfied. Whether it’s for a family gathering, a BBQ, or a special occasion, this meal is sure to be a crowd-pleaser.

Looking for more grill-friendly recipes? Check out our Grilled Ribeye Steaks with Garlic Butter or Cajun Grilled Shrimp for more flavorful and satisfying dishes!

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