Description
Grilled Surf & Turf Skewers with Chimichurri bring the best of land and sea together on one stick. Juicy steak cubes and succulent shrimp are grilled to perfection, then drizzled with a vibrant chimichurri sauce for a bold and flavorful summer meal.
Ingredients
Scale
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 red bell pepper, cut into chunks (optional)
- 1 red onion, cut into chunks (optional)
- Wooden or metal skewers
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, chopped (or 1 tbsp dried)
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Soak wooden skewers in water for at least 30 minutes if using.
- In a bowl, toss steak cubes and shrimp with olive oil, salt, and pepper.
- Thread steak, shrimp, and optional vegetables onto skewers, alternating pieces.
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill skewers for 2–3 minutes per side, or until shrimp are opaque and steak is cooked to desired doneness.
- Meanwhile, make chimichurri by mixing all sauce ingredients in a bowl. Adjust seasoning to taste.
- Drizzle chimichurri over the grilled skewers before serving. Serve extra sauce on the side.
Notes
- Marinate the steak and shrimp in chimichurri for 30 minutes for deeper flavor.
- Serve with grilled veggies, rice, or flatbread for a complete meal.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare.
Nutrition
- Serving Size: 2 skewers
- Calories: 420
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 180 mg
Keywords: surf and turf skewers, steak and shrimp, grilled skewers, chimichurri sauce, summer grilling