Why Charcoal Makes This Steak and Shrimp Recipe So Good
There’s something special about cooking over charcoal.
You get that high heat that gives the outside of the beef a beautiful sear while keeping that tenderloin nice
and juicy inside. Then you cook the shrimp right on that same hot surface so they pick up some of that
smoky, grilled goodness.
The tenderloin tips get browned and beautifully charred, while the shrimp cook quickly and stay tender.
It’s a simple combination, but boy, does it work.
And that’s really the idea behind good farm-to-fork cooking. Start with good ingredients and don’t cover
them up with a bunch of unnecessary stuff.
Shop hormone-free Plum Creek Chicken and farm-fresh goods at ellsworthcrossing.com — or visit us at 26902 W. Center Rd, Waterloo, NE. Open daily, 10 a.m.–6 p.m.
Want to try it yourself? Serves a family of four to six comfortably — Or two very hungry Nebraskans.
Min cook time
cool time
Done Temp
tender loin & shrimp
1. Prep the beef
First things first — pat your tenderloin tips thoroughly dry with paper towels.
Season generously on all sides with Timbo’s Buttery Cowboy seasoning, Himalayan salt, and freshly
cracked black pepper.
Let the beef sit at room temperature for about 20–30 minutes while your grill heats up.
That’s going to help the beef cook more evenly.
2. Prep the shrimp
Pat your shrimp dry, too.
Season lightly with the same Timbo’s seasoning, a pinch of Himalayan salt, and cracked black pepper.
And here’s a little tip from me: don’t overdo it on the seasoning with shrimp.
Shrimp take on seasoning quickly, so a light touch is all you need.
3. Fire up the charcoal
Light a full chimney of raw charcoal and spread it into an even bed for medium-high direct heat.
We’re looking for enough heat to get a good sear and those beautiful charcoal grill marks.
If you’re using a cast-iron skillet or griddle, put it on the grill grate now and let it get nice and hot.
You want that skillet hot enough to give the beef a good sizzle when it hits the surface.
4. Cook the tenderloin tips
Add a light film of oil or melted butter to your hot cooking surface if you’d like.
Then spread your seasoned tenderloin tips out in a single layer.
Give them a good sear, turning every 1–2 minutes, until they’re beautifully browned on the outside and medium-rare in the center.
Depending on the size of your tenderloin tips and how hot your grill is, this should take approximately 4–7 minutes total.
Don’t wander too far away.
These little beauties cook quickly!
When they’re ready, pull the beef from the grill and keep it warm while you cook the shrimp.
5. Cook the shrimp
Now put those shrimp on the same hot surface.
This is where you need to pay attention because shrimp don’t take long.
Grill them for about 1–2 minutes per side, until they’re opaque, curled, and lightly charred.
Don’t overcook them.
There’s a big difference between perfectly grilled shrimp and shrimp that have been forgotten about on the grill.
6. Bring it all together
Now comes the good part.
Toss the hot shrimp together with your rested tenderloin tips.
If you’re feeling a little fancy, drizzle everything with a little melted butter and scatter some freshly chopped parsley or chives over the top.
Add a few lemon wedges on the side.
And that’s it.
You’ve got yourself a beautiful charcoal-grilled steak and shrimp dinner that’s ready for the table.
Now, I like this dish just the way it is — piled high on a platter and set in the middle of the table.
Let everybody grab a little beef and shrimp.
But if you’re looking to stretch the meal a bit, there are plenty of ways to serve it.
Try your grilled tenderloin tips and shrimp:
Or just put it on a big platter with lemon wedges and let everybody dig in.
That’s my kind of summer supper.
For medium-rare beef, aim for an internal temperature of approximately 130–135°F after resting.
Because the beef continues to cook after you pull it from the grill, you can remove it slightly before it reaches your final target temperature.
The exact cooking time will vary depending on the size of your tenderloin tips, the temperature of your
charcoal, and your grill setup, so an instant-read thermometer is your best friend when you’re cooking beef to a specific doneness.
Absolutely — but don’t put them on the grill at the same time.
Tenderloin tips need several minutes to develop that beautiful sear and reach medium-rare, while shrimp
cook very quickly.
That’s why this recipe cooks the beef first and the shrimp second. Both get their time over the hot charcoal,
and then you combine them at the end.
Easy.
Sure you can.
A gas grill, grill pan, cast-iron skillet, or griddle can all work. But if you’ve got a charcoal grill available, I’d encourage you to give it a try.
There’s just something about that smoky charcoal flavor in the summertime.
Maybe it’s the food.
Maybe it’s the Nebraska air.
Maybe it’s the people gathered around the grill.
I’m betting it’s all three.
Here’s the thing, folks: you can find a lot of recipes out there.
But a good recipe starts with good ingredients.
That’s why we’re so particular about what we bring into Ellsworth Crossing. Our goal is to connect folks with high-quality meats and goods from farmers who care about what they’re raising and producing. From beef and pork to chicken, bison, and other farm-fresh goods, we’re proud of what we put on our shelves.
And when you start with good beef, you don’t have to do much to make dinner special.
A little seasoning.
A hot grill.
A little time.
And maybe some good people to share it with.
That’s what summer grilling is all about.
If you’re in the area, come see us at Ellsworth Crossing in Waterloo, Nebraska.
We’re located at 26902 W. Center Rd., Waterloo, NE 68069, and we’re open Monday through Sunday from
10 a.m. to 6 p.m.
Come on in, look around, ask us what’s good, and pick up something special for your next meal.
Not close enough to Waterloo to stop by? No worries — Ellsworth Crossing ships many of our farm-
fresh favorites right to your door.
So whether you’re coming through our doors or ordering from home, we’d love to help you put something
good on the table.
Now fire up that grill, grab yourself some good beef and shrimp, and enjoy a little Nebraska summer.
From our farm to your fork — let’s get cooking!
— Tony
Ellsworth Crossing Farm to Fork Market