Get ready to elevate your summer grilling game with a showstopper: Grilled Surf & Turf Skewers with Chimichurri! This dazzling dish pairs juicy, perfectly charred steak cubes with tender shrimp, all crowned with a punchy, herb-packed chimichurri sauce. It’s a vibrant Argentinian-American fusion that promises big flavors, breezy prep, and a table full of delighted guests. Whether you’re a seasoned grill master or just learning your way around the barbecue, these skewers are destined to be your new backyard favorite.
Ingredients You’ll Need
The magic of Grilled Surf & Turf Skewers with Chimichurri comes from simple, fresh ingredients working in perfect harmony. Each element—from tender steak to bright herbs—plays its part to bring this colorful, flavor-packed meal to life.
- Sirloin steak or filet: Go for juicy 1½-inch cubes to ensure tenderness and a beautiful grill sear.
- Large shrimp: Peeled and deveined for easy eating and even cooking.
- Olive oil: Adds richness and helps infuse the meat and shrimp with flavor during marination.
- Lemon juice: Brightens everything with citrusy zing and helps tenderize the steak.
- Garlic: Brings delicious savory depth—minced for maximum impact.
- Salt and black pepper: Simple, essential seasonings that let the natural flavors shine.
- Wooden or metal skewers: For that classic grilled presentation—soak wooden ones if using to prevent burning.
- Fresh parsley: The star of the chimichurri, delivering a burst of green freshness.
- Fresh oregano: Use fresh for brightness, or dried in a pinch for that classic herbal note.
- Red pepper flakes (optional): Toss in for a little heat if you like a pop of spice.
- Red wine vinegar: Adds a pleasant tang to balance the richness of the grilled meats.
How to Make Grilled Surf & Turf Skewers with Chimichurri
Step 1: Marinate the Steak and Shrimp
Begin by giving your proteins a flavor bath! In a large bowl, toss the steak cubes and shrimp with olive oil, lemon juice, minced garlic, salt, and black pepper. This quick marinade not only infuses each bite with garlicky, lemony goodness but also helps keep everything wonderfully juicy on the grill. Let it chill in the refrigerator for at least 30 minutes—60 if you’ve got the time and patience. It’s worth it!
Step 2: Prepare the Chimichurri Sauce
While the surf and turf soak up the marinade, it’s time to focus on the sauce that ties it all together. Combine fresh parsley, oregano, minced garlic, red pepper flakes (if heat is your thing), olive oil, red wine vinegar, lemon juice, salt, and pepper in a bowl. Give it a gentle mix and let it sit at room temperature; this allows the flavors to mingle and deepen into that signature chimichurri punch. The more time it rests, the better it gets!
Step 3: Assemble the Skewers
Now for the fun part: threading everything onto skewers! Alternate steak and shrimp so that each stick is brimming with surf and turf excitement. If you’re looking to add a pop of color or another layer of flavor, toss in some bell peppers or red onion between the meats—they caramelize beautifully on the grill.
Step 4: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. Place the skewers in a single layer across the grates and cook for 2–3 minutes per side. The shrimp should turn rosy and opaque, while the steak gets a smoky sear. Be sure to avoid overcooking—shrimp only need a minute or two to turn perfect, and steak can be tailored to your preferred doneness.
Step 5: Serve with Chimichurri
Slide your sizzled skewers onto a serving platter and give them a generous spoonful of that glorious chimichurri. Serve extra sauce on the side for dipping or drizzling—the more, the merrier! These Grilled Surf & Turf Skewers with Chimichurri shine brightest when served immediately, their vibrant colors and aromas impossible to resist.
How to Serve Grilled Surf & Turf Skewers with Chimichurri
Garnishes
A final flurry of fresh parsley or oregano on top gives your Grilled Surf & Turf Skewers with Chimichurri a garden-fresh look. If you love a little acidity, tuck a few lemon wedges on the platter so folks can add brightness to taste. Even a drizzle of extra-virgin olive oil just before serving is a simple touch that makes flavors pop.
Side Dishes
This dish pairs beautifully with sides that soak up all that vibrant sauce. Think fluffy rice pilaf, grilled corn on the cob, or a crunchy chopped salad tossed in a light vinaigrette. Crusty bread is always a hit—perfect for mopping up every last drop of chimichurri.
Creative Ways to Present
For a tapas-style spread, serve your skewers on a wooden board with chimichurri in mini bowls, some pretty salad greens, and roasted potatoes scattered around. Or, for a more casual gathering, let guests build their own wraps by providing grilled flatbreads alongside the skewers. The possibilities are endless, and every version celebrates the bold spirit of Grilled Surf & Turf Skewers with Chimichurri!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooled skewers and chimichurri separately in airtight containers in the fridge. The flavors keep beautifully for up to two days, making for a pretty spectacular lunch the next day.
Freezing
You can freeze the cooked steak and shrimp, though the texture of shrimp can change once frozen. For best results, remove them from the skewers, spread them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. The chimichurri sauce is best enjoyed fresh, not frozen, as the herbs can discolor and lose flavor.
Reheating
To reheat, place your skewers on a baking sheet and warm them gently in a low oven (around 300°F) for about 10 minutes, just until heated through. Avoid microwaving, as it can toughen shrimp. Spoon fresh chimichurri over the warmed skewers just before serving.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin or filet are classic choices for Grilled Surf & Turf Skewers with Chimichurri, you can swap in ribeye or even strip steak. Just aim for well-marbled, tender cuts and keep the cubes even in size for even cooking.
What if I don’t have a grill?
No worries—these skewers are delicious cooked on a grill pan or even under your oven broiler. The high, direct heat is what you’re after to get those lovely charred edges and juicy bites.
Can I make the chimichurri ahead of time?
Yes! Chimichurri is even tastier when made ahead as the flavors meld together. Whip it up a day in advance and store it covered in the fridge. Just remember to let it come to room temperature before slathering it over your hot-from-the-grill skewers.
Are there vegetable alternatives for the skewers?
Definitely—bell peppers, red onion, zucchini, or even cherry tomatoes add color, texture, and variety to Grilled Surf & Turf Skewers with Chimichurri. Just thread them between the meat and shrimp for that signature surf and turf flair.
Is this recipe gluten-free?
Yes! This recipe, as written, is naturally gluten-free and dairy-free. Just be sure any bread or side dishes you serve alongside are gluten-free if you’re cooking for anyone with dietary restrictions.
Final Thoughts
I can’t wait for you to try these Grilled Surf & Turf Skewers with Chimichurri at your next gathering! They’re colorful, bold, and impossibly easy—a total crowd-pleaser every time. One bite, and you’ll see why they’re a go-to favorite. Happy grilling!
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Grilled Surf & Turf Skewers with Chimichurri Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Surf & Turf Skewers with Chimichurri are a delightful fusion of flavors, featuring tender steak and succulent shrimp marinated to perfection and grilled to juicy, charred goodness. Topped with a zesty chimichurri sauce, this dish is a must-try for any barbecue or summer gathering.
Ingredients
For the Skewers:
- 1 lb sirloin steak or filet, cut into 1½-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the Chimichurri:
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Marinate the Meat: In a large bowl, combine steak and shrimp with olive oil, lemon juice, garlic, salt, and pepper. Marinate in the refrigerator for 30–60 minutes.
- Prepare the Chimichurri: Mix parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and pepper in a bowl. Let sit to develop flavors.
- Skewer and Grill: Thread marinated steak and shrimp onto skewers. Grill for 2–3 minutes per side until cooked. Serve with chimichurri sauce.
Notes
- Feel free to add vegetables like bell peppers or red onion to the skewers.
- Chimichurri can be made a day ahead and stored in the fridge—bring to room temperature before serving.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-American Fusion
Nutrition
- Serving Size: 2 skewers with sauce
- Calories: 460
- Sugar: 0g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 215mg
