Ingredients
Scale
- 1 pound flank steak or skirt steak, sliced into 1-inch strips
- 1/2 pound large shrimp, peeled and deveined
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil, plus more for grilling
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1–2 teaspoons cayenne pepper, adjust to your heat preference
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 Scotch bonnet pepper or habanero pepper, seeded and minced (optional for extra heat)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Substitution tip: If you can’t find Scotch bonnet peppers, habanero or serrano peppers work well, just adjust the quantity to your desired heat. For a milder version, omit the hot peppers and add a pinch of smoked paprika for depth.
Instructions
- In a medium bowl, combine soy sauce, olive oil, lime juice, brown sugar, allspice, thyme, smoked paprika, cinnamon, nutmeg, cayenne pepper, garlic, onion, and Scotch bonnet pepper (if using). Whisk until the marinade is well blended.
- Place the sliced steak and shrimp in a large resealable plastic bag or shallow dish. Pour the marinade over the meat and seafood, ensuring everything is evenly coated. Seal or cover, then refrigerate for at least 2 hours, preferably overnight for deeper flavor.
- About 30 minutes before cooking, remove the steak and shrimp from the fridge to bring them to room temperature—this helps them cook evenly. Meanwhile, preheat your grill or grill pan to medium-high heat.
- Lightly oil the grill grates to prevent sticking. Start by grilling the steak strips for about 3-4 minutes per side for medium-rare, adjusting time based on thickness. The steak should have lovely grill marks and a slightly charred edge.
- Remove the steak and let it rest on a plate covered loosely with foil. This resting period allows the juices to redistribute, keeping the meat tender—something my Nonna Rosa always emphasized when roasting meat.
- Next, grill the shrimp for 1-2 minutes per side until pink and opaque. Shrimp cook quickly, so watch closely to avoid overcooking, which can make them rubbery.
- Slice the steak against the grain into thin strips. Arrange the steak and shrimp on a serving platter, garnish with freshly chopped cilantro or parsley, and squeeze a little extra lime juice over the top for brightness.
- Serve immediately, soaking in the aromas and flavors that evoke memories of family dinners and travels. I often find myself sharing this dish with friends while recounting stories from Mediterranean markets or my grandmother’s herb garden back home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
