Description

Get ready to turn your grill into the MVP of your summer kitchen with these juicy, flavorful, and vibrant Grilled Surf and Turf Skewers with Chimichurri. Imagine the smoky aroma of tender steak and succulent shrimp sizzling together over an open flame, topped with a fresh herb-packed chimichurri sauce that adds a punch of zesty brightness. This dish combines the best of land and sea in a handheld, crowd-pleasing format that’s perfect for backyard barbecues, weeknight dinners, or even a date-night feast under the stars.

Ingredients

Scale

1 lb sirloin steak, cut into 1.5-inch cubes
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil (for marinating)
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
Wooden or metal skewers (soaked if wooden)

For the Chimichurri Sauce:

1 cup fresh parsley (packed)
1/2 cup fresh cilantro (optional)
4 cloves garlic
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt to taste

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Instructions

Make the Chimichurri Sauce:
- In a food processor, combine parsley, garlic, vinegar, oregano, red pepper flakes, and cilantro (if using).
- Pulse until finely chopped. Stream in olive oil while blending until you reach a chunky, pourable consistency.
- Season with salt. Set aside to let flavors meld.
Prepare the Protein:
- Toss steak cubes and shrimp separately in olive oil, smoked paprika, garlic powder, salt, and pepper.
- Thread onto skewers, alternating steak and shrimp for even cooking and great presentation.
Grill the Skewers:
- Preheat grill to medium-high heat.
- Place skewers on the grill and cook for 2–3 minutes per side, flipping once. Steak should be seared but tender; shrimp should be opaque.
Serve with Chimichurri:
- Drizzle chimichurri generously over grilled skewers. Serve extra sauce on the side for dipping.