Few dishes capture the essence of outdoor grilling like these Grilled Surf & Turf Skewers with Chimichurri. Imagine juicy, tender chunks of steak paired perfectly with succulent shrimp, both grilled to smoky perfection and finished with a generous drizzle of vibrant chimichurri sauce. It’s a luxurious yet rustic dish that brings together the best of land and sea—ideal for summer cookouts, celebratory dinners, or simply turning an ordinary evening into something special.

The contrast of textures and flavors makes this recipe a showstopper. The beef offers rich, bold savoriness while the shrimp brings a sweet, briny freshness. When topped with the herbaceous zing of chimichurri, the combination becomes irresistibly dynamic. This dish is colorful, bold, and memorable—a true crowd-pleaser that requires surprisingly little effort for such a dazzling payoff.

Why You’ll Love This Grilled Surf & Turf Skewers with Chimichurri

Impressive but Easy: Looks gourmet, but comes together quickly.
Balanced Flavors: The chimichurri brightens and balances the richness of the meats.
Versatile Presentation: Serve as an entrée, appetizer, or part of a mixed grill platter.
Grill-Friendly: Perfect excuse to fire up the grill and enjoy outdoor cooking.
Keto & Low-Carb Friendly: High in protein and packed with clean ingredients.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

Grilling Grilled Surf & Turf Skewers with Chimichurri requires just a few tools, but choosing the right ones will elevate your results from good to unforgettable:

Grill or Grill Pan: Whether using a charcoal, gas grill, or a cast-iron grill pan, this is essential for achieving that perfect sear and smoky flavor. Outdoor grills offer more heat and smokiness, while a grill pan is perfect for indoor cooking.
Metal or Soaked Wooden Skewers: Metal skewers are reusable and conduct heat, helping cook food evenly from the inside. If using wooden skewers, be sure to soak them for 30 minutes beforehand to prevent burning.
Tongs: Long-handled tongs allow for safely flipping skewers without puncturing the proteins or losing juices.
Sharp Knife and Cutting Board: A sharp knife ensures clean cuts of steak and shrimp, which promotes even cooking. The cutting board should be sturdy and sanitized.
Blender or Food Processor: Used for making the chimichurri. It helps blend herbs and oil into a smooth, cohesive sauce quickly and evenly.
Mixing Bowl: Ideal for marinating the meat and shrimp separately to ensure each gets the right amount of flavor.

Preparation Tips

Marinate Wisely: Marinate the steak separately from the shrimp, as shrimp requires much less time (15–20 minutes) than beef (1–2 hours). Over-marinating shrimp can make it mushy.
Uniform Cuts: Cut steak and shrimp to similar sizes for even cooking. Too large and they’ll cook unevenly; too small and they’ll overcook quickly.
Alternate on Skewers: Thread meat and shrimp in alternating order to blend the flavors, but avoid packing them too tightly so they sear properly.
Preheat the Grill: A hot grill gives a good sear and prevents sticking. Always oil the grates beforehand.
Chimichurri Freshness: Make chimichurri close to serving time, or store it chilled in an airtight container for no more than 2 days for optimal freshness and vibrancy.

Ingredients for Grilled Surf & Turf Skewers with Chimichurri

To bring this bold and balanced dish to life, gather the following fresh and flavorful ingredients:

For the Skewers:

1 lb (450g) sirloin or ribeye steak, trimmed and cut into 1½-inch cubes
1 lb (450g) large shrimp, peeled and deveined (tails on, optional)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1 clove garlic, minced
Wooden or metal skewers, for threading

For the Chimichurri Sauce:

1 cup fresh parsley leaves, tightly packed
¼ cup fresh cilantro leaves (optional, for a twist)
3 garlic cloves, peeled
2 tablespoons red wine vinegar
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ cup extra-virgin olive oil
Salt and black pepper, to taste
Juice of ½ lemon, for added brightness

This ingredient list balances richness with zesty herbaceous notes, making the dish bold but not overpowering. The chimichurri acts as both a finishing sauce and an optional light marinade for extra flavor.

Step-by-Step Instructions for Grilled Surf & Turf Skewers with Chimichurri

Step 1: Prepare the Chimichurri Sauce

In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, oregano, lemon juice, salt, and pepper. Pulse until coarsely chopped. Slowly drizzle in olive oil while blending until the mixture becomes smooth but still has texture. Taste and adjust seasoning. Set aside or refrigerate.

Step 2: Marinate the Steak and Shrimp

In two separate bowls, add the cubed steak and shrimp. Drizzle each with 1 tablespoon of olive oil. Add minced garlic, salt, black pepper, and smoked paprika evenly to both bowls. Toss to coat. Cover and marinate:

Steak: at least 1 hour, up to 4 hours
Shrimp: only 15–20 minutes to avoid texture breakdown

Step 3: Assemble the Skewers

If using wooden skewers, soak them in water for 30 minutes beforehand. Thread the marinated steak and shrimp alternately onto the skewers, leaving a small space between each piece for even grilling.

Step 4: Preheat and Oil the Grill

Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 5: Grill the Skewers

Place the skewers on the hot grill and cook for:

2–3 minutes per side for shrimp
3–4 minutes per side for steak (medium doneness)

Turn only once or twice to achieve great grill marks and even cooking. Avoid overcooking the shrimp.

Step 6: Finish with Chimichurri

Once the skewers are off the grill, immediately drizzle with chimichurri sauce. Let rest for 2–3 minutes before serving to allow juices to settle and flavors to meld.

Notes

Quality Matters: Choose a well-marbled cut like sirloin, ribeye, or New York strip for tenderness and flavor. For shrimp, go with large or jumbo size to avoid overcooking quickly.
Chimichurri Variations: While traditional chimichurri uses parsley, feel free to add cilantro or even mint for a unique twist.
Make-Ahead Option: The chimichurri sauce can be made up to 2 days in advance. Store in an airtight jar in the refrigerator and bring to room temperature before serving.
Serving Temperature: These skewers are best served warm off the grill, but they’re also delicious at room temperature—perfect for parties or picnics.
Add Vegetables: You can include bell peppers, red onions, or cherry tomatoes on the skewers for added color and nutrition, though it’s best to cook proteins separately to control doneness.

Watch Out for These Mistakes While Cooking

Over-marinating the Shrimp: More than 20 minutes can make shrimp mushy due to the acid in the marinade breaking down the protein.
Undercutting the Grill Time: Not preheating the grill properly can cause sticking and uneven cooking.
Crowding the Skewers: Packing ingredients too tightly prevents proper searing and causes steaming instead of grilling.
Skipping the Rest Time: Letting the skewers rest after grilling allows juices to redistribute for better flavor and texture.
Using Cold Meat: Always bring steak to room temperature before grilling. Cold meat won’t sear properly and will cook unevenly.
Oily Chimichurri: Blend slowly and avoid overprocessing the sauce, or it may become greasy instead of bright and fresh.
Inconsistent Cuts: Uniform shrimp and beef pieces help everything cook at the same rate. Different sizes lead to overcooked or undercooked portions.
Burning Wooden Skewers: Always soak wooden skewers thoroughly to prevent scorching or breaking apart mid-grill.

What to Serve With Grilled Surf & Turf Skewers with Chimichurri?

These skewers are bold and savory, with a vibrant herbal punch from the chimichurri, making them a great centerpiece that pairs beautifully with a variety of sides. You can keep things light and fresh or hearty and indulgent depending on the occasion.

8 Recommendations:

Garlic Herb Rice
A simple, fluffy side that soaks up all the delicious juices and chimichurri drippings.
Grilled Corn on the Cob with Lime Butter
Sweet, smoky corn pairs naturally with the bright, citrusy notes of the sauce.
Charred Vegetables
Zucchini, bell peppers, and red onions grilled alongside the skewers enhance the smoky flavor palette.
Creamy Avocado Salad
A cooling contrast to the heat and herbs—ripe avocados, cherry tomatoes, and lime vinaigrette do the trick.
Roasted Potatoes with Paprika
Crispy, golden potatoes with a smoky edge complement the steak’s richness perfectly.
Crispy Garlic Bread
Great for soaking up extra chimichurri and adding a crunchy texture element to the plate.
Quinoa Tabbouleh
Herbaceous, citrusy, and nutrient-packed—a refreshing Mediterranean-style side that echoes the chimichurri.
Chilled White Wine or Sparkling Water with Citrus Slices
Not a food, but a crucial part of the experience! Choose Sauvignon Blanc, Albariño, or a lightly sparkling beverage with lime or orange.

These pairings will round out your meal beautifully—whether you’re serving a casual backyard crowd or impressing dinner guests with a summer grilling masterpiece.

Storage Instructions

If you happen to have leftovers (which is rare with a dish this good), here’s how to store and reheat them properly:

Refrigeration: Store cooled skewers in an airtight container for up to 3 days in the refrigerator. It’s best to remove the shrimp and steak from the skewers before storing to save space and preserve texture.
Freezing: You can freeze the grilled steak and shrimp separately (not the skewers) for up to 2 months. Wrap tightly in foil or plastic wrap and place in a freezer-safe container or bag. Chimichurri sauce is best made fresh, but if needed, freeze it in ice cube trays for single-use portions.
Reheating: Gently reheat skewers in a skillet with a touch of oil over medium heat or wrap in foil and warm in a 300°F (150°C) oven. Avoid the microwave for shrimp to prevent rubbery texture.

Estimated Nutrition (Per Serving – Based on 4 Servings)

These values are approximate and may vary based on specific ingredients used:

Calories: 430 kcal
Protein: 37g
Fat: 28g
Carbohydrates: 3g
Fiber: 1g
Sugar: 0g
Cholesterol: 190mg
Sodium: 560mg

This meal is rich in protein and healthy fats, low in carbs, and free of added sugars—making it ideal for low-carb, keto, or paleo lifestyles.

Frequently Asked Questions

1. Can I make the skewers ahead of time?

Yes! You can marinate and assemble the skewers a few hours in advance. Keep them covered in the fridge and grill them fresh when ready to serve.

2. What’s the best cut of steak to use?

Sirloin, ribeye, or New York strip are excellent choices. You want a cut that stays juicy on high heat and has good marbling for flavor.

3. Can I grill these indoors?

Absolutely. A cast-iron grill pan works beautifully on the stovetop. Ensure your cooking area is well-ventilated to handle the smoke.

4. What if I don’t like cilantro in the chimichurri?

No problem—simply skip it and double the parsley. You can also substitute with fresh basil or mint for a unique spin.

5. Can I use chicken instead of steak?

Yes, cubed chicken breast or thighs can be substituted for steak. Just ensure you cook chicken to an internal temperature of 165°F (74°C).

6. How spicy is the chimichurri?

It has a mild kick thanks to red pepper flakes, but it’s more tangy and herbaceous than hot. Adjust the spice level by adding more or less chili.

7. How long should I soak wooden skewers?

At least 30 minutes in water before grilling to prevent burning. For longer grills, you can soak up to an hour.

8. What can I do with leftover chimichurri?

It’s incredibly versatile! Use it as a spread on sandwiches, a marinade for other meats, or a topping for eggs, roasted veggies, or even grilled bread.

Conclusion

Grilled Surf & Turf Skewers with Chimichurri deliver the ultimate fusion of fire-kissed steak, tender shrimp, and a bold herb sauce that ties it all together. Whether you’re hosting a festive backyard gathering or spicing up a weeknight dinner, this dish is your ticket to a flavorful experience that feels special yet is surprisingly easy to pull off.

Juicy, colorful, and packed with contrast in every bite—it’s the kind of recipe that turns grill night into something unforgettable. Serve it with bright sides and chilled drinks, and you’ve got a summer masterpiece ready to impress.