Surf & Turf Chili
Submitted by Agent Mummy
Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsSteak and shrimp in the same bowl of chili? Yeah, we’re doing this.
Flank steak gets seared hard, then braised low and slow in a chili base with garlic, allspice, and chicken stock until it shreds apart with a fork.
Jumbo shrimp go in during the last 10 minutes, just long enough to turn pink and plump without overcooking.
The result is a rich, meaty chili with pops of sweet, briny shrimp in every spoonful.
Serve it in bowls with warm corn tortillas on the side, a shower of fresh cilantro, and a generous dollop of sour cream.
Chef Tips
- Sear the flank steak on screaming-hot heat. You want a deep brown crust that adds flavor to the braising liquid.
- Add the shrimp in the last 10 to 12 minutes only. Overcooked shrimp turn rubbery and lose their sweetness.
- Shred the steak right in the pot with two forks. It soaks up more of the chili sauce that way.
- Warm the tortillas directly over a gas flame or in a dry cast iron skillet for charred edges and pliable centers.
Ingredients
Directions
PREPARE OR DEFROST chili base.
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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