Description
Grilled Surf & Turf Skewers with Chimichurri are the perfect combination of juicy steak and succulent shrimp, grilled to perfection and topped with a fresh, zesty herb sauce. This dish is bold, vibrant, and ideal for summer gatherings or an elevated weeknight dinner.
Ingredients
For the Skewers:
- 1 lb sirloin or ribeye steak, cut into 1½-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 clove garlic, minced
- Wooden or metal skewers
For the Chimichurri:
- 1 cup fresh parsley leaves
- ¼ cup cilantro leaves (optional)
- 3 garlic cloves
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Make the chimichurri: Blend parsley, cilantro, garlic, vinegar, red pepper flakes, oregano, lemon juice, salt, and pepper. Slowly blend in olive oil until well combined. Set aside.
- Marinate the steak and shrimp separately: Divide garlic, oil, salt, pepper, and paprika between both. Marinate steak for 1–2 hours; shrimp for 15–20 minutes.
- Thread shrimp and steak alternately onto skewers.
- Preheat grill or grill pan to medium-high. Oil the grates.
- Grill skewers: 2–3 minutes per side for shrimp, 3–4 minutes per side for steak.
- Drizzle chimichurri over grilled skewers and rest 2–3 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 8 minutes