Get ready to fire up your grill and treat your taste buds! Grilled Surf & Turf Skewers with Chimichurri are the ultimate feast for summer evenings or any special gathering. Tender steak and juicy shrimp are threaded together, grilled to perfection, and paired with a fresh, vibrant chimichurri sauce that makes each bite pop with flavor. Whether you’re entertaining friends or simply looking to jazz up your family dinner, this recipe is bursting with color, taste, and a little bit of Argentinian flair that brings everyone to the table.
Ingredients You’ll Need
The beauty of Grilled Surf & Turf Skewers with Chimichurri is in its simplicity. Every ingredient brings something important to the party—bold flavor, perfect texture, a hit of freshness, or a vibrant color you just can’t fake. Gather these basics and you’re already halfway to dinner bliss!
- Sirloin steak: Opt for steak that’s well-marbled for tender, juicy bites once grilled—the ultimate crowd-pleaser!
- Large shrimp: Use the biggest shrimp you can find for a dramatic presentation and a perfectly meaty texture.
- Olive oil: Adds richness to both the skewers and the chimichurri, plus helps everything crisp up on the grill.
- Salt: Essential for coaxing out the natural flavors of both steak and shrimp—don’t be shy!
- Black pepper: Lends a subtle heat that balances beautifully with the herbs in the chimichurri.
- Smoked paprika: A touch of smokiness elevates the seafood and steak, giving every bite irresistible depth.
- Wooden or metal skewers: Wooden need to be soaked for 30 minutes to prevent burning—metal are always handy!
- Fresh parsley: The backbone of your chimichurri—choose the brightest, freshest bunch you can get your hands on.
- Fresh oregano (or dried): Oregano adds a peppery note to the sauce; if using dried, cut the amount in half.
- Garlic: The flavor powerhouse—minced fresh for the zestiest chimichurri.
- Red pepper flakes: Give your sauce a touch of gentle heat; add more if you love spice!
- Red wine vinegar: Tangy vinegar brings the zing and balances the richness of the grilled steak and shrimp.
How to Make Grilled Surf & Turf Skewers with Chimichurri
Step 1: Prep Your Protein
Begin by cubing your sirloin steak into even, 1½-inch pieces. This helps everything cook at the same rate for truly perfect skewers. Peel and devein your shrimp, leaving tails on if you want a bit of drama (totally optional, but so pretty on the platter!). Pat everything dry with paper towels for maximum char and less steaming.
Step 2: Season to Perfection
In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika. Split this mixture evenly between two bowls—toss the steak in one, the shrimp in the other. A good massage with this smoky, salty rub makes all the difference when you fire up the grill and builds the savory base for the whole dish.
Step 3: Skewer It Up
If you’re using wooden skewers, make sure they’ve soaked for at least 30 minutes to avoid any unwanted campfire action. Thread your steak and shrimp onto the skewers, alternating them for that true surf and turf vibe. You can add colorful veggies between each piece if you’d like—bell pepper, onion, or zucchini look and taste amazing here.
Step 4: Grill to Juicy Goodness
Preheat your grill or a grill pan over medium-high heat. Lay the assembled skewers on and let them sear for about 2–3 minutes per side. Watch for shrimp turning opaque with bright pink edges and steak developing a delicious golden crust. The key is not to overcook—keep a close eye and pull them as soon as they’re done!
Step 5: Whip Up Fresh Chimichurri
While the skewers are grilling, combine parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper in a bowl. Stir well, then let the chimichurri rest for at least 10 minutes. This extra patience lets the flavors mingle and evolve into something truly addictive, bright, and herby.
Step 6: Serve and Savor
Once your skewers are sizzling hot off the grill, arrange them on a platter. Spoon generous amounts of chimichurri over top or serve it in a side bowl for dunking. Every bite of Grilled Surf & Turf Skewers with Chimichurri explodes with flavor—smoky, juicy steak, sweet shrimp, and bold green sauce.
How to Serve Grilled Surf & Turf Skewers with Chimichurri
Garnishes
A flourish of fresh herbs, like extra parsley or chopped chives, brings fantastic color and visual appeal to your platter. A wedge or two of lemon alongside brightens things further with a squeeze of fresh citrus right before you dig in.
Side Dishes
Grilled Surf & Turf Skewers with Chimichurri absolutely shine with classic summer sides—think grilled corn on the cob, a chilled quinoa salad, or even a bowl of garlic butter potatoes. For a lighter meal, a big bowl of leafy greens tossed with vinaigrette is perfect for mopping up any extra chimichurri!
Creative Ways to Present
Get playful by serving the skewers family-style on a big wooden board, sauce at the center for dunking. For a casual gathering, remove everything from the skewers and serve as a rustic mixed grill. You can also tuck the grilled steak and shrimp into warm tortillas for a taco spin with a chimichurri drizzle!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Grilled Surf & Turf Skewers with Chimichurri into an airtight container in the fridge. They’ll keep well for up to two days, and make a fabulous lunch tossed over salad or tucked into wraps!
Freezing
If you want to save some for later, freeze just the cooked steak and shrimp (not the chimichurri—for best flavor, make that fresh!). Lay them out on a tray to freeze individually, then store in freezer bags for up to two months.
Reheating
For best results, let your leftovers thaw (if frozen), then reheat gently on a skillet or under the broiler until warmed through. Steer clear of the microwave if you can, as shrimp and steak can easily overcook and go rubbery. Serve with fresh chimichurri for all the herbaceous goodness.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin strikes the perfect balance between tenderness and flavor, ribeye or strip steak also work beautifully for Grilled Surf & Turf Skewers with Chimichurri. Just cut the pieces to the same size so they cook evenly.
Are there other proteins or veggies I can add?
Yes! Scallops work wonderfully in place of shrimp, and chicken thighs alongside steak are equally delicious. For extra color and nutrients, skewer in chunks of bell pepper, red onion, mushrooms, or zucchini.
Can the chimichurri be made ahead?
Definitely—chimichurri actually gets better with a little time! Make it up to a day ahead and keep it refrigerated. Just let it come back to room temperature and stir before serving for maximum flavor.
How spicy is the chimichurri?
It’s got a mild kick, thanks to just a half teaspoon of red pepper flakes. If your crowd loves heat, add more red pepper or even a minced fresh chili. On the flip side, keep it mild by reducing or omitting the pepper flakes.
Is this recipe gluten-free?
Yes! There are no grains or gluten-containing ingredients in Grilled Surf & Turf Skewers with Chimichurri, so it’s perfect for gluten-free diners. Just double-check your vinegar and seasonings to be sure.
Final Thoughts
There’s something so joyful about grilling for friends and family, and these Grilled Surf & Turf Skewers with Chimichurri never fail to bring on the smiles. The bright green sauce, tender steak, and succulent shrimp make this recipe a total standout. Give it a try—you’ll want to make it again and again, all season long!
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Grilled Surf & Turf Skewers with Chimichurri Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Surf & Turf Skewers with Chimichurri are a delicious combination of juicy steak and succulent shrimp, seasoned to perfection and grilled to smoky perfection. Served with a vibrant and herbaceous chimichurri sauce, these skewers are a perfect dish for summer grilling or any time you want a flavorful meal.
Ingredients
For the Skewers:
- 1 pound sirloin steak, cut into 1½-inch cubes
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 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, finely chopped (or 1 tablespoon dried)
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Skewers: In a small bowl, whisk together olive oil, salt, pepper, and smoked paprika. Toss steak and shrimp with seasoning. Thread onto skewers.
- Grill the Skewers: Preheat grill over medium-high heat. Grill skewers for 2–3 minutes per side until shrimp is opaque and steak is cooked.
- Make the Chimichurri: Combine all chimichurri ingredients in a bowl. Let sit for 10 minutes.
- Serve: Spoon chimichurri over hot skewers or serve on the side.
Notes
- Add vegetables like bell peppers, red onion, or zucchini between the steak and shrimp for a complete meal.
- For a spicier chimichurri, add more red pepper flakes or a minced chili.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-American
Nutrition
- Serving Size: 2 skewers
- Calories: 410
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 180 mg
