Grilled Surf & Turf Skewers with Chimichurri

Grilled Surf & Turf Skewers with Chimichurri bring together juicy steak and succulent shrimp on a stick, all grilled to smoky perfection and topped with a punchy, herby chimichurri sauce. It's one of those dishes I love to serve when I want something both rustic and elegant. Whether I'm firing up the grill for a weekend dinner or hosting friends, this recipe always impresses.

Why You’ll Love This Recipe

• I get the best of both worlds—tender beef and juicy shrimp—in one delicious bite.

• The chimichurri adds a vibrant, garlicky kick that lifts the whole dish.

• It’s easy to prep ahead and perfect for entertaining.

• I can customize it with different cuts of meat or veggies.

• The skewers are quick to grill and look beautiful on a plate.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chimichurri Sauce:

• fresh parsley

• fresh cilantro

• fresh oregano

• garlic cloves

• red wine vinegar

• lemon juice

• extra-virgin olive oil

• red pepper flakes

• salt and black pepper

For the Skewers:

• sirloin steak, cut into 1-inch cubes

• jumbo shrimp, peeled and deveined

• olive oil

• ground cumin

• salt and black pepper

• wooden or metal skewers

Directions

1. Make the Chimichurri:
   I blend the parsley, cilantro, oregano, garlic, vinegar, lemon juice, and red pepper flakes until finely chopped. While the blender is running, I slowly drizzle in the olive oil until it’s smooth and saucy. I season it with salt and pepper and set it aside.

2. Prep the Skewers:
   If I’m using wooden skewers, I soak them in water for at least 30 minutes so they don’t burn. I toss the steak and shrimp with olive oil, cumin, salt, and pepper in a large bowl.

3. Assemble:
   I thread the steak and shrimp alternately onto the skewers. This helps everything cook evenly and makes for a great presentation.

4. Grill:
   I preheat the grill to medium-high heat and cook the skewers for 2–3 minutes per side, until the shrimp are opaque and the steak is cooked to my liking.

5. Serve:
   Once off the grill, I let them rest for a couple minutes before drizzling with chimichurri or serving it on the side.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 8 minutes

• Total Time: 30 minutes

Variations

• I sometimes add chunks of bell pepper, red onion, or cherry tomatoes to the skewers for extra color and flavor.

• Instead of sirloin, I use filet mignon or ribeye when I want something richer.

• I swap the shrimp for scallops or even lobster chunks when I feel fancy.

• For a spicier kick, I stir some diced jalapeño into the chimichurri.

• I occasionally make a yogurt-based sauce instead of chimichurri when I want something creamy.

Storage/Reheating

• Storage: I store leftover skewers in an airtight container in the fridge for up to 2 days. I keep the chimichurri in a separate container.

• Reheating: I reheat the skewers on a grill pan or in a skillet over medium heat until warm. I avoid microwaving because shrimp can get rubbery.

• Chimichurri: It lasts up to 4 days in the fridge. I give it a good stir before serving again.

FAQs

Can I make the chimichurri ahead of time?

Yes, I often make it the night before. The flavors deepen overnight, and it saves me time when grilling.

What kind of steak works best?

I like using sirloin because it’s tender and grills well, but I also use filet or strip steak if I want something a little fancier.

How do I keep shrimp from overcooking?

I make sure they’re similar in size and grill them just until they turn pink and opaque. It usually takes 2–3 minutes per side.

Can I cook these indoors?

Definitely. I use a grill pan on the stovetop or even broil them in the oven if I don’t want to go outside.

Is there a way to make this dish dairy-free and gluten-free?

Yes, this recipe is naturally dairy-free and gluten-free as long as I don’t use any store-bought marinades that contain hidden ingredients.

Conclusion

Grilled Surf & Turf Skewers with Chimichurri are one of my favorite ways to elevate a weeknight dinner or wow guests at a summer barbecue. The combo of juicy grilled steak, plump shrimp, and zesty chimichurri never fails. It’s fast, flavorful, and flexible—and once I try it, I’m always looking for excuses to make it again.