Name: Grilled Surf & Turf Skewers with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb sirloin or ribeye steak, cubed; 1 lb shrimp, peeled and deveined; 1 bell pepper, chopped; 1 red onion, chopped; 2 tbsp olive oil; Salt & pepper to taste; Wood or metal skewers; 1 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp red wine vinegar; 2 garlic cloves, minced; 1 tsp red pepper flakes; Salt & pepper to taste

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Hey there, my grill-master buddy! Let’s fire up something that’s going to make your taste buds sing—Grilled Surf & Turf Skewers with Chimichurri! Picture this: tender steak and juicy shrimp threaded onto skewers, kissed by the grill, and drizzled with a zesty, herby chimichurri sauce that’s bursting with flavor. It’s the ultimate land-and-sea combo, and trust me, you’re going to love how this dish turns any meal into a backyard fiesta!

Why You’ll Love Grilled Surf & Turf Skewers with Chimichurri

These skewers are all about big, bold vibes—whether you’re hosting a summer BBQ, treating your crew to something special, or just craving a protein-packed feast. They’re fancy yet fuss-free, and here’s why they’re about to become your new grill obsession:

Versatile: Perfect for a hearty dinner, a party appetizer, or a fancy date-night bite—skewers do it all!
Budget-Friendly: Uses straightforward cuts and shrimp—big wow without breaking the bank.
Quick and Easy: Marinate, skewer, grill—fast enough for a weeknight, impressive enough for guests.
Customizable: Swap proteins, tweak the sauce—these skewers are your playground!
Crowd-Pleasing: Steak, shrimp, and chimichurri? It’s a flavor trifecta that hooks everyone!

Ingredients in Grilled Surf & Turf Skewers with Chimichurri

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes these skewers a flavor explosion. Simple ingredients, epic results—let’s dive in:

Sirloin Steak

Tender, beefy goodness that grills up juicy and pairs perfectly with shrimp—cut it into chunks!

Shrimp

Plump, sweet, and succulent—the “surf” that brings the ocean to your plate. Peeled and deveined, please!

Olive Oil

A slick for marinating and grilling—keeps everything moist and golden.

Garlic

Minced and bold, it’s the backbone of both the marinade and chimichurri—flavor central!

Parsley

Fresh, vibrant, and herby—the heart of that zesty chimichurri sauce.

Red Wine Vinegar

Tangy and bright, it gives the chimichurri its signature zip—cuts through the richness.

Red Pepper Flakes

A little heat to wake things up—adjust to your spice-loving soul!

Lemon Juice

A citrusy splash for the marinade—keeps the shrimp and steak singing with freshness.

Instructions

Let’s get these skewers sizzling! Here’s how to make this surf-and-turf magic happen:

Marinate the Goods

Cut the steak into bite-sized chunks. In a bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Toss in the steak and shrimp, coat ‘em well, and let ‘em marinate for 20-30 minutes—fridge is fine!

Make the Chimichurri

In a blender or chop by hand: combine parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and a splash of water. Pulse or mix until it’s a chunky, saucy green dream—taste and tweak!

Skewer Up

Thread the marinated steak and shrimp onto skewers—alternate ‘em for that surf-and-turf vibe. If using wooden skewers, soak ‘em in water for 20 minutes first—no burning allowed!

Preheat the Grill

Fire up your grill to medium-high (about 400°F/200°C). Brush the grates with oil—smooth grilling ahead!

Grill to Glory

Place the skewers on the grill and cook for 6-8 minutes, turning every 2 minutes. Steak should be medium (135°F) and shrimp pink and opaque—juicy perfection!

Drizzle and Rest

Pull ‘em off the grill and let ‘em rest for 2-3 minutes—keeps the juices locked in. Drizzle with that chimichurri sauce—spoon it generously!

Serve Hot

Pile ‘em on a platter and serve with extra chimichurri on the side—dig in while they’re sizzling!

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes (plus 20 minutes marinating)
Cook Time: 8 minutes
Total Time: 23 minutes (plus marinating)

How to Serve Grilled Surf & Turf Skewers with Chimichurri

These skewers are a feast all on their own, but a little flair takes ‘em over the top—here’s how:

Fresh Salads: Pair with a tomato-cucumber salad or arugula—bright and crisp against the richness!
Crusty Bread: Warm crusty bread or grilled flatbread to mop up that chimichurri—don’t waste a drop!
Creamy Accompaniments: A dollop of garlic aioli or sour cream on the side—smooth and cool vibes.
Vegetable Sides: Grilled corn or asparagus keeps that smoky grill theme rolling—colorful and tasty!
As a Standalone: Serve on a big platter with a sprinkle of parsley and lemon wedges—rustic and gorgeous!

Pro tip: Pull ‘em hot off the grill and drizzle right at the table—makes it a showstopper!

Additional Tips

Want to ace these skewers every time? Here’s some friendly know-how:

Prep Ahead: Marinate the steak and shrimp the night before—fridge it, then skewer and grill fresh!
Spice It Up: Crank the red pepper flakes or add fresh chili to the chimichurri—bring the heat!
Dietary Adjustments: Swap steak for chicken or use all shrimp—still a flavor bomb!
Storage Tips: Leftovers keep in the fridge for 2 days—reheat gently to keep ‘em tender.
Double the Batch: Double it up for a crowd—grill in batches or freeze extras pre-cooked!

FAQ Section

Q1: Can I substitute sirloin with another cut?
A1: Yup! Ribeye or flank steak work—just keep ‘em bite-sized and tender!

Q2: Can I make this dish ahead of time?
A2: Sure! Marinate and skewer ahead—grill fresh when you’re ready to eat.

Q3: How do I store leftovers?
A3: Airtight container in the fridge for 2 days—reheat on the grill or in a skillet.

Q4: Can I freeze this dish?
A4: Totally! Freeze marinated, uncooked skewers—thaw in the fridge, then grill!

Q5: What’s the best way to reheat this dish?
A5: Skillet on medium for 5 minutes or oven at 350°F for 8—keeps ‘em juicy!

Q6: Can I double the recipe?
A6: Oh yeah! Double the meat and sauce—just grill in batches if your grill’s small.

Q7: Can I bake these instead?
A7: Yup! 400°F for 10-12 minutes on a lined tray—flip halfway for even cooking.

Q8: What if I don’t have red wine vinegar?
A8: Sub with apple cider vinegar or lime juice—still tangy and bright!

Q9: Can I use frozen shrimp?
A9: Sure! Thaw ‘em first and pat dry—works just as well as fresh.

Q10: How do I keep the shrimp from overcooking?
A10: Grill fast and pull at pink—shrimp cook quicker than steak, so watch ‘em!

Conclusion

There you have it, my friend—Grilled Surf & Turf Skewers with Chimichurri that’ll make your grill the MVP of the meal! They’re quick, they’re smoky, and they’re dripping with that herby, zesty goodness that’s pure summer vibes. Whether you’re feeding a hungry crew or just treating yourself, these skewers are a total knockout. So fire up that grill, skewer some steak and shrimp, and let’s get cooking—you’ve got this, and it’s going to be insanely delicious!