Name: Skewers Surf & Turf Meets Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb sirloin steak (cut into 1-inch cubes); 1 lb large shrimp (peeled and deveined, tails on or off); 1 red bell pepper, chopped into chunks; 1 red onion, cut into chunks; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper; Wooden or metal skewers (if wooden, soak in water 30 mins); 1 cup fresh parsley, finely chopped; ½ cup fresh cilantro, finely chopped; 4 cloves garlic, minced; ½ cup olive oil; 2 tbsp red wine vinegar (or lemon juice); 1 tbsp fresh oregano (or 1 tsp dried); ¼ tsp crushed red pepper flakes (optional); ½ tsp salt; ¼ tsp black pepper

Description

Take your grilling game to the next level with this Skewers Surf & Turf Meets Chimichurri recipe. Juicy, tender beef and succulent shrimp are grilled to perfection on skewers, then topped with a vibrant, herby chimichurri sauce that brings the whole dish to life. It’s a bold, flavor-packed meal ideal for summer cookouts, family dinners, or whenever you want something a little extra special.

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Ingredients

Scale

For the Surf & Turf Skewers:

1 lb sirloin steak (cut into 1-inch cubes)
1 lb large shrimp (peeled and deveined, tails on or off)
1 red bell pepper, chopped into chunks
1 red onion, cut into chunks
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Wooden or metal skewers (if wooden, soak in water 30 mins)

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
4 cloves garlic, minced
½ cup olive oil
2 tbsp red wine vinegar (or lemon juice)
1 tbsp fresh oregano (or 1 tsp dried)
¼ tsp crushed red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper

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Instructions

Step 1: Prepare the Chimichurri Sauce

In a bowl, combine chopped parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper.
Mix well and taste; adjust seasoning if needed.
For a smoother texture, pulse everything in a food processor.
Set aside at room temperature to allow flavors to blend.

Step 2: Marinate the Steak and Shrimp

In a large bowl, toss steak cubes and shrimp with olive oil, garlic powder, paprika, salt, and black pepper.
Cover and refrigerate for 15–30 minutes while you prep the skewers and grill.

Step 3: Assemble the Skewers

Alternate threading steak cubes, shrimp, bell pepper, and onion chunks onto each skewer.
Leave a little space between each piece for even cooking.

Step 4: Grill the Skewers

Preheat grill or grill pan over medium-high heat.
Grill skewers for 8–10 minutes, turning every 2–3 minutes, until steak is browned and shrimp are pink and cooked through.
Avoid overcooking to keep the steak juicy and shrimp tender.

Step 5: Serve with Chimichurri

Remove skewers from grill and let rest for a few minutes.
Spoon chimichurri generously over the top or serve on the side for dipping.
Garnish with extra chopped parsley or cilantro if desired.

Notes

Use Similar-Sized Pieces – Uniform chunks ensure even cooking.
Don’t Overcrowd – Give ingredients space on the skewer and grill.
Soak Wooden Skewers – Prevent burning by soaking at least 30 minutes.
Make Ahead – Chimichurri can be made up to 3 days in advance and stored in the fridge.
Let the Meat Rest – A few minutes of resting after grilling helps the juices redistribute.

Prep Time: 20 minutes
Cook Time: 10 minutes
Cuisine: American