If you are craving a vibrant combination of flavors that bring the best of the land and sea together, look no further than this Grilled Surf & Turf Skewers with Chimichurri Recipe. This dish celebrates tender, juicy sirloin steak alongside fresh, succulent shrimp, all elevated by the zesty and herbaceous punch of homemade chimichurri sauce. It’s a perfect way to bring some excitement to your grill, whether for a casual weeknight dinner or a weekend cookout with friends. Each bite delivers a harmony of smokiness, freshness, and a touch of heat that will keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, blending together simple but essential components that guarantee a spectacular plate. From the rich texture of sirloin to the bright freshness of herbs, these elements combine to create a dish bursting with delicious contrast.
- 1 pound sirloin steak cut into 1 1/2-inch cubes: Choose a well-marbled cut for maximum tenderness and flavor.
- 1 pound large shrimp peeled and deveined, tails removed: Fresh or well-thawed shrimp work best for a juicy finish.
- 2 tablespoons olive oil: Helps coat the protein, keeping it moist and adding subtle richness.
- 1 teaspoon salt: Seasoning is key to bringing out the natural flavors of the steak and shrimp.
- 1/2 teaspoon black pepper: Adds a gentle kick without overpowering the dish.
- 1 teaspoon smoked paprika: Infuses a warm, smoky undertone that complements grilling perfectly.
- Wooden or metal skewers: Soak wooden skewers beforehand to avoid burning while grilling.
- 1 cup fresh parsley finely chopped: Brings bright, grassy notes to the chimichurri.
- 1/4 cup fresh cilantro finely chopped: Adds a lively, citrusy edge to the sauce.
- 3 cloves garlic minced: Essential for that punchy, aromatic foundation in the chimichurri.
- 1/3 cup olive oil for chimichurri: Binds the herbs and spices, creating a luscious finish.
- 2 tablespoons red wine vinegar: Provides tang and balances the richness of the meat and seafood.
- 1/2 teaspoon crushed red pepper flakes: Lends a bit of heat, perfect for waking up your taste buds.
- 1/2 teaspoon salt for chimichurri: Enhances every flavor in the sauce, ensuring it’s vibrant and well-rounded.
How to Make Grilled Surf & Turf Skewers with Chimichurri Recipe
Step 1: Prep Your Skewers and Protein
Start by soaking wooden skewers in water for about 30 minutes if you’re using them—this simple step prevents them from charring over the grill. Next, toss your cubed sirloin steak and shrimp in a bowl with olive oil, salt, black pepper, and smoked paprika, ensuring every morsel is beautifully coated with flavor.
Step 2: Thread the Skewers
Alternate pieces of steak and shrimp on your skewers to create a visually appealing presentation that also balances the surf and turf perfectly. If you prefer more control over cooking times, you can use separate skewers for steak and shrimp, but here, alternating lets flavors mingle beautifully.
Step 3: Grill to Perfection
Fire up your grill to medium-high heat and place the skewers on the grates. Cook for 8 to 10 minutes, turning occasionally so each side gets that gorgeous char and juicy sear. You’ll know the shrimp are ready when they turn pink and opaque, and the steak reaches your desired level of doneness.
Step 4: Make the Chimichurri Sauce
While the skewers sizzle, combine parsley, cilantro, garlic, olive oil, red wine vinegar, crushed red pepper flakes, and salt in a bowl. Stir these ingredients together until the chimichurri is vibrant and harmonious in both color and flavor. This herbaceous sauce is the star that ties the surf and turf together.
Step 5: Serve with a Generous Spoonful of Chimichurri
Once grilled, remove skewers from the heat and immediately spoon the chimichurri sauce over them while still hot. The fresh, zesty sauce perfectly cuts through the richness of the meat and shrimp, making every bite a celebration.
How to Serve Grilled Surf & Turf Skewers with Chimichurri Recipe
Garnishes
A sprinkle of extra fresh parsley and a dash of red pepper flakes are simple garnishes that elevate the look and flavor of your grilled surf and turf skewers. Adding a wedge of lime on the side invites a burst of acidity that brightens up each bite beautifully.
Side Dishes
These skewers pair wonderfully with crisp, refreshing side dishes like a light mixed greens salad, grilled vegetables, or even a creamy avocado and tomato salad. Rice pilaf or roasted potatoes are ideal for those wanting a more substantial meal component that complements the entree without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve the skewers over a bed of quinoa or couscous tossed lightly with lemon and herbs. You can also slice the meat and shrimp off the skewers and arrange them over toasted crostini for an amazing appetizer or a party platter that will have everyone asking for the Grilled Surf & Turf Skewers with Chimichurri Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the skewers in an airtight container in the refrigerator for up to 2 days. Make sure to store the chimichurri sauce separately to keep its fresh flavor and vibrant color intact.
Freezing
While best enjoyed fresh, you can freeze cooked skewers wrapped tightly in plastic wrap and placed in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To warm leftovers, gently reheat the skewers in an oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving to keep the shrimp tender and steak juicy. Reapply fresh chimichurri after reheating to restore that bright punch of flavor.
FAQs
Can I use other types of meat or seafood for this recipe?
Absolutely! The Grilled Surf & Turf Skewers with Chimichurri Recipe is very versatile. You could swap sirloin for ribeye, chicken, or even pork, and try other seafood like scallops or lobster tails to mix things up.
How far in advance can I make the chimichurri sauce?
You can prepare chimichurri up to one day ahead and keep it refrigerated. Allow it to come back to room temperature and give it a good stir before serving for the best flavor.
Should I marinate the steak and shrimp longer for more flavor?
While the olive oil and seasoning create excellent flavor, you can marinate the steak and shrimp for up to 30 minutes to an hour if you like a deeper infusion of the spices. Avoid marinating too long, especially for shrimp, as the acid can begin to ‘cook’ them.
Why soak wooden skewers before grilling?
Soaking prevents wooden skewers from burning or catching fire on the grill. The moisture helps them stay intact while you cook, making the process safer and your presentation cleaner.
Can I make this recipe gluten-free?
Yes! The Grilled Surf & Turf Skewers with Chimichurri Recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just double-check any additional sides or marinades you may add to stay gluten-free.
Final Thoughts
This Grilled Surf & Turf Skewers with Chimichurri Recipe is truly one of those dishes that feels special but comes together quickly and easily. Its vibrant flavors and playful surf and turf concept mean it’s perfect for creating memorable meals with family and friends. Give it a try, and you might just find a new favorite way to enjoy grilling season.
Print
Grilled Surf & Turf Skewers with Chimichurri Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
Enjoy a delicious and vibrant meal with these Grilled Surf & Turf Skewers featuring juicy sirloin steak and tender shrimp, perfectly paired with a fresh and zesty chimichurri sauce. This Argentinian-inspired recipe is perfect for summer grilling and serves as a satisfying main course for four.
Ingredients
For the Skewers
- 1 pound sirloin steak, cut into 1 1/2-inch cubes
- 1 pound large shrimp, peeled and deveined, tails removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- Wooden or metal skewers
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Preheat Grill: Heat your grill to medium-high heat to ensure proper cooking temperature for steak and shrimp.
- Season Meat and Shrimp: In a large bowl, toss the sirloin cubes and shrimp with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika until all pieces are evenly coated.
- Thread Skewers: Alternate pieces of steak and shrimp onto the skewers, ensuring even spacing for consistent cooking.
- Grill Skewers: Place skewers on the grill and cook for 8 to 10 minutes, turning occasionally until the steak reaches your desired doneness and the shrimp turn pink and opaque.
- Prepare Chimichurri Sauce: While the skewers are grilling, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Stir well to blend the flavors together.
- Serve: Remove skewers from the grill and generously spoon the chimichurri sauce over the top of the skewers before serving.
Notes
- For more precise cooking, consider using separate skewers for steak and shrimp.
- Chimichurri sauce can be prepared up to one day in advance and refrigerated to deepen flavors.
