Surf Turf Chili
Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsWhen you can’t decide between land and sea, put them both in the chili pot.
Flank steak goes in first, seared until deeply browned, then braised with garlic, a whisper of allspice, and chicken stock until it practically falls apart on its own.
Shrimp join the party in the final stretch, cooking just long enough to turn pink and soak up that spiced braising liquid.
Shred everything together with a fork and pile it into bowls with chopped cilantro, warm corn tortillas, and cold sour cream on the side.
It’s bold, it’s unexpected, and it feeds six hungry people without breaking a sweat.
Kitchen Tips
- Don’t rush the braise. The steak needs a full hour (sometimes more) to reach that pull-apart texture. Check it with a fork before adding the shrimp.
- Use large or jumbo shrimp so they don’t get lost in the chili. Small shrimp will overcook and disappear.
- A pinch of allspice goes a long way. It adds a warm, almost smoky background note without tasting like pumpkin pie.
Ingredients
Directions
Heat the oil in a Dutch oven over high heat on top of the stove.
Add the steak and brown well on both sides.
Pour off the fat and add the chili base, garlic, allspice and stock.
Bring to a boil and place, covered, in the oven.
Turn oven to 325℉ (160℃) and cook for 1 to 1½ hours or until the steak is falling apart.
Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes.
Taste for salt and add if desired.
Using a fork, shred the steak with the other chili ingredients.
Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro.
Serve with warm tortillas instead of bread and pass sour cream on the side.
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