Here’s a flavorful and impressive recipe for Grilled Surf & Turf Skewers with Chimichurri — perfect for summer grilling or a special occasion!
Grilled Surf & Turf Skewers with Chimichurri
Serves: 4–6
Prep Time: 30 minutes (plus marinating)
Cook Time: 10–15 minutes
Ingredients
For the Skewers:
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1 lb sirloin steak or filet mignon, cut into 1½-inch cubes
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1 lb large shrimp, peeled and deveined (tail-on optional)
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2 tablespoons olive oil
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2 teaspoons garlic powder
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1 teaspoon smoked paprika
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Salt and pepper, to taste
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Optional: cherry tomatoes, red onion chunks, or bell pepper pieces
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Metal or soaked wooden skewers
For the Chimichurri Sauce:
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1 cup fresh parsley, packed
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¼ cup fresh cilantro (optional)
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4 cloves garlic
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2 tablespoons red wine vinegar
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½ teaspoon red pepper flakes (or to taste)
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½ cup olive oil
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Salt and pepper, to taste
Instructions
1. Marinate the Steak and Shrimp:
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In a large bowl, toss steak cubes with olive oil, garlic powder, smoked paprika, salt, and pepper.
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In a separate bowl, toss shrimp with the same seasonings.
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Let both marinate in the fridge for at least 30 minutes (or up to 2 hours).
2. Make the Chimichurri:
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In a food processor or blender, pulse parsley, cilantro (if using), garlic, vinegar, and red pepper flakes.
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Slowly stream in olive oil until a coarse sauce forms.
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Season with salt and pepper to taste. Let sit to allow flavors to meld.
3. Assemble the Skewers:
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Thread steak and shrimp onto skewers, alternating with optional veggies.
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Make sure shrimp are not tightly curled to allow even cooking.
4. Grill the Skewers:
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Preheat grill or grill pan to medium-high heat.
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Grill skewers for 2–3 minutes per side, or until steak reaches desired doneness and shrimp are opaque and just cooked through.
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Avoid overcooking the shrimp.
5. Serve:
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Drizzle chimichurri sauce over hot skewers or serve it on the side.
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Great with grilled corn, rice, or a fresh salad.
Tips:
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Use separate skewers for shrimp and steak if cooking times vary significantly.
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For extra char, grill the skewers directly over open flame for the final minute.
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Chimichurri can be made a day ahead and stored in the fridge.