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Flavorful Grilled Surf and Turf Skewers Easy Chimichurri Recipe

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These grilled surf and turf skewers combine tender steak cubes and fresh shrimp with a zesty chimichurri sauce, perfect for summer grilling and backyard barbecues.

Ingredients

Scale
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • 1 cup fresh parsley leaves, packed
  • 3 cloves garlic, peeled
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • Optional: 1 tbsp fresh lemon juice

Instructions

  1. Pat steak cubes and shrimp dry with paper towels. Place them in a large bowl, drizzle with 2 tablespoons olive oil, and season generously with salt and pepper. Toss to coat evenly. Let them sit while you prepare the chimichurri.
  2. In a food processor, add parsley, garlic, red wine vinegar, dried oregano, and red pepper flakes. Pulse until finely chopped. With the processor running, slowly pour in olive oil until the sauce is well blended but still slightly textured. Season with salt, pepper, and optional lemon juice to taste. Transfer to a bowl and set aside.
  3. Thread steak cubes and shrimp alternately onto the skewers. Space them slightly to ensure even cooking. Optionally add vegetables like cherry tomatoes or bell peppers for extra color and flavor.
  4. Heat your grill or grill pan over medium-high heat until hot (about 400°F or 200°C).
  5. Place skewers on the grill. Cook for about 4-5 minutes per side, turning once, until steak is medium-rare to medium and shrimp are pink and opaque. Watch carefully to avoid overcooking shrimp.
  6. Remove skewers from the grill and let them rest for a couple of minutes. Spoon generous amounts of chimichurri over the skewers before serving, or serve it on the side for dipping.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Use a meat thermometer to check steak doneness (130°F for medium-rare). Chimichurri tastes better after resting for a few hours or overnight. If no grill is available, use a grill pan or cast iron skillet indoors.

Nutrition

Keywords: grilled skewers, surf and turf, chimichurri, steak, shrimp, barbecue, summer recipe, easy grilling, backyard cookout

Find it online: https://lyrafeast.com/flavorful-grilled-surf-and-turf-skewers-easy-chimichurri-recipe/