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
Scale
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
