Description
Grilled Surf & Turf Skewers with Chimichurri Sauce are a flavorful mix of juicy steak and tender shrimp, grilled to perfection and topped with a fresh, herb-packed chimichurri. Perfect for summer BBQs, dinner parties, or a vibrant weeknight meal, these skewers are a show-stopping fusion of surf and turf flavors.
Ingredients
- For the Chimichurri Sauce:
- Fresh parsley
- Fresh cilantro
- Fresh oregano
- Garlic cloves
- Red wine vinegar
- Fresh lemon juice
- Extra-virgin olive oil
- Red pepper flakes
- Salt and freshly ground black pepper
- For the Skewers:
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb jumbo shrimp, peeled and deveined
- Olive oil
- Ground cumin
- Salt and freshly ground black pepper
- Wooden or metal skewers
Instructions
-
Make the Chimichurri Sauce:
-
In a food processor or blender, combine parsley, cilantro, oregano, garlic, vinegar, lemon juice, and red pepper flakes.
-
Blend while slowly adding olive oil until well mixed.
-
Season with salt and pepper. Set aside to allow flavors to meld.
-
-
Prepare the Skewers:
-
Soak wooden skewers in water for 30 minutes if using.
-
Toss steak cubes and shrimp with olive oil, cumin, salt, and pepper.
-
Thread onto skewers, alternating steak and shrimp.
-
-
Grill the Skewers:
-
Preheat grill to medium-high.
-
Grill skewers for 2–3 minutes per side, until steak reaches preferred doneness and shrimp are opaque.
-
-
Serve:
-
Let skewers rest a few minutes after grilling.
-
Drizzle chimichurri on top or serve on the side.
-
Notes
- For extra color and flavor, add bell peppers, cherry tomatoes, or mushrooms to the skewers.
- Adjust spice level by modifying red pepper flakes in the sauce.
- Substitute sirloin with ribeye or filet mignon, and shrimp with scallops or chicken if desired.
- Chimichurri can be made 1–2 days ahead and refrigerated—bring to room temp before serving.
