Skewers: Surf and Turf with Chimichurri

Why You Will Love Surf And Turf Meets Chimichurri

Beef nutrition facts and benefits can help you see why this dish feels satisfying without being fussy. Surf And Turf Meets Chimichurri brings together juicy steak, tender shrimp, and a bright herb sauce in a way that feels special but still fits a busy weeknight.

• Easy to cook: The prep is simple, and the grill does most of the work. You can have dinner on the table in about 30 minutes of active time.
• Big flavor, simple steps: Chimichurri adds fresh herbs, garlic, vinegar, and a little heat, so every bite tastes bold and lively.
• Flexible for many eaters: You can swap the protein or turn it into a veggie version with peppers, mushrooms, zucchini, and cherry tomatoes.
• Great for a balanced plate: Steak brings protein and iron, while shrimp adds lean protein with a lighter feel.

This is the kind of recipe that makes an ordinary dinner feel like a celebration without making you spend all day in the kitchen.

If you like meals that look impressive but stay approachable, this surf and turf recipe is a strong choice for home cooks, students, busy parents, and anyone who wants a flavorful meal with little stress.

Essential Ingredients for Surf And Turf Meets Chimichurri

Below is the full ingredient list for both the chimichurri sauce and the skewers. Each ingredient is listed with its exact measurement so you can prep with confidence.

Special Dietary Options

• Vegan: Replace steak and shrimp with bell peppers, mushrooms, zucchini, and cherry tomatoes.
• Gluten-free: This recipe is naturally gluten-free when served as written.
• Low-calorie: Use less olive oil on the skewers, serve extra vegetables, and keep the chimichurri spooned lightly over the top.

How to Prepare Surf And Turf Meets Chimichurri Step by Step

First Step: Mix the chimichurri sauce

Start by making the chimichurri so the flavors have time to come together. In a medium bowl, stir together 1 cup olive oil, 1/2 cup red wine vinegar, 2 cloves minced garlic, 2/3 cup minced shallot, 2/3 cup minced fresh parsley, 2 teaspoons chopped fresh basil, 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh oregano, 2 teaspoons chopped cilantro, 1 finely chopped jalapeno, 1 teaspoon sea salt, and 1/8 teaspoon cayenne pepper or more to taste.

Mix until everything looks evenly combined. Then leave the bowl at room temperature for 2 hours. This resting time lets the herbs soften and the vinegar mellow out the sharp edges. If you are short on time, the sauce will still taste good, but the full rest makes a big difference.

Good chimichurri should taste bright, garlicky, herby, and just a little spicy.

Second Step: Prep the skewers

If you are using wooden skewers, soak them in water for 1 hour before grilling. This helps keep them from burning over the heat. While they soak, cut the 3 pounds of sirloin steak into 1 inch cubes if your butcher has not done that already.

Next, peel and devein the jumbo shrimp if needed, keeping the tails on for better handling and a nicer look on the grill. Once the ingredients are ready, thread the steak and shrimp onto the skewers. You can alternate them for a balanced look, or group a few pieces of steak together if your skewers are long enough.

Third Step: Season the skewers

Brush the skewers with 1 tablespoon olive oil. Then lightly season them with salt and pepper to taste. Keep the seasoning simple so the grilled meat and shrimp can shine, and let the chimichurri bring the bigger flavor at the end.

If you want a deeper savory note, you can marinate the steak cubes in a little olive oil, garlic, and herbs for about 1 hour before threading them onto the skewers. That extra step gives the beef a more layered taste and makes the whole dish feel even richer.

Fourth Step: Preheat the grill

Preheat your grill to medium-high heat, about 425 degrees Fahrenheit. This temperature is hot enough to sear the steak and cook the shrimp quickly without drying them out. A properly heated grill also helps the skewers release more easily, which makes flipping much simpler.

If the grill is too cool, the meat can stick and lose that nice browned exterior. If it is too hot, the shrimp may overcook before the steak is ready. A steady medium-high heat is the sweet spot for surf and turf skewers.

Fifth Step: Grill the skewers

Place the skewers on the grill and cook for 8 to 10 minutes total, turning every 4 minutes. Watch the shrimp closely because it cooks faster than the steak. You want the shrimp to turn pink and opaque, while the steak reaches your preferred doneness.

For medium-rare steak cubes, aim for a juicy pink center. If you prefer medium, let them stay on a little longer. Since the cubes are only 1 inch, they cook fairly fast, so stay nearby and turn them often for even browning.

Sixth Step: Check for doneness

The easiest way to tell when the surf and turf is ready is by looking at both proteins separately. Shrimp should be curled into a loose C shape and no longer translucent. Steak can be checked with an instant-read thermometer if you want extra confidence.

• Medium-rare steak: 130 degrees Fahrenheit
• Medium steak: 140 degrees Fahrenheit
• Medium-well steak: 150 degrees Fahrenheit

Once the skewers are done, remove them from the heat and let them rest briefly. This helps the juices settle before serving.

Final Step: Finish with chimichurri and serve

Drizzle the warm skewers with the chimichurri sauce right before serving. You can also spoon extra sauce into a small bowl on the side so everyone can add more. The fresh herb sauce brings brightness to the smoky grill flavor and ties the steak and shrimp together beautifully.

Serve the skewers right away while the shrimp is tender and the steak is juicy. This dish works well with a simple salad, rice, roasted vegetables, or crusty bread. If you want a full dinner spread, pair it with a light side that lets the chimichurri stay in the spotlight.

Dietary Substitutions to Customize Surf And Turf Meets Chimichurri

Protein and Main Component Alternatives

If sirloin steak is not your favorite cut, try chicken breast or lamb cubes instead. Chicken gives you a leaner option, while lamb adds a deeper, richer flavor that works well with the fresh herbs in the sauce. You can also use tender cuts like strip steak or ribeye cubes if you want a more luxurious bite.

For a vegetarian version, swap the steak and shrimp for a mix of bell peppers, mushrooms, zucchini, and cherry tomatoes. These vegetables grill well and soak up the chimichurri nicely. You still get colorful skewers with a fresh, satisfying finish.

Vegetable, Sauce, and Seasoning Modifications

You can turn the chimichurri heat up or down by changing the amount of jalapeno and cayenne pepper. If you want a milder sauce, use less cayenne and remove the jalapeno seeds. If you like a bolder kick, keep the seeds in and add a little more cayenne.

For a lighter plate, serve the sauce in smaller spoonfuls and add extra grilled vegetables. You can also cut back slightly on oil when brushing the skewers. Because the recipe already has strong flavor, small changes still taste satisfying.

Mastering Surf And Turf Meets Chimichurri with Helpful Tips and Variations

Pro cooking techniques

The best surf and turf skewers start with even cuts. Try to keep the steak cubes close to the same size so they cook at the same pace. If your shrimp are very large, place them on separate skewers from the steak so you can pull them off as soon as they are done.

Another useful trick is to preheat the grill long enough before cooking. This helps create a better sear and prevents sticking. If you use metal skewers, they conduct heat well and can help the meat cook a little more evenly.

Flavor variations

Want a stronger herb taste? Add a little more parsley or oregano to the chimichurri. Want it brighter? A touch more red wine vinegar works well. For a smoky twist, serve the skewers with grilled lemon halves and squeeze the juice over the top just before eating.

You can also finish the plate with chopped herbs for color. A sprinkle of parsley or cilantro on top makes the dish look fresh and lively. If you want a party-style presentation, serve the skewers on a large platter with the sauce in a small bowl for dipping.

Presentation tips

Use a wide serving platter so the skewers do not crowd each other. Place them in a neat row and drizzle the chimichurri lightly over the top. Then add a few spoonfuls around the edges for color and easy dipping.

A simple garnish can make this meal feel restaurant-worthy without adding extra work.

Make-ahead options

The chimichurri sauce can be made ahead and left at room temperature for a couple of hours before serving, which fits neatly into dinner prep. You can also chop the herbs and garlic earlier in the day, then stir everything together when you are ready.

For busy nights, thread the skewers in the morning, cover them, and refrigerate until cooking time. That way, the only last-minute work is grilling and spooning on the sauce.

How to Store Surf And Turf Meets Chimichurri the Right Way

For the best texture, store the grilled skewers and chimichurri separately. Keep leftovers in airtight containers after they cool to room temperature within 2 hours. In the fridge, the cooked steak and shrimp will keep for up to 3 days, though shrimp tastes best within 2 days.

The chimichurri sauce can stay refrigerated for up to 1 week. If the oil separates, just stir it before using. To reheat the skewers, warm them gently in a skillet over low heat for 2 to 3 minutes or use the microwave in short bursts. Avoid overheating, since shrimp can turn rubbery fast.

If you want to freeze the cooked meat, do so without the sauce. Freeze in a sealed container for up to 1 month, then thaw overnight in the fridge and reheat gently. This makes the recipe useful for meal prep, quick lunches, or next-day rice bowls.

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FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

Surf And Turf Meets Chimichurri

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🦐🥩 Luxurious surf and turf skewers pairing tender sirloin steak and juicy jumbo shrimp, grilled to perfection and drizzled with vibrant chimichurri!
🌿 Fresh herb-packed sauce adds zesty, garlicky punch – high-protein grill sensation for special dinners or BBQs!

• Total Time: 2 hours 30 minutes
• Yield: 6-8 servings

Ingredients

– 1 cup olive oil for chimichurri sauce base

– 1/2 cup red wine vinegar for brightness and tang

– 2 cloves garlic, minced for sharp savory flavor

– 2/3 cup shallot, minced for mild onion bite

– 2/3 cup fresh parsley, minced for classic green herb flavor

– 2 teaspoons fresh basil, chopped for sweet herbal notes

– 2 teaspoons fresh thyme, chopped for earthy depth

– 2 teaspoons fresh oregano, chopped for warm, savory edge

– 2 teaspoons fresh cilantro, chopped for fresh citrusy flavor

– 1 jalapeno, finely chopped for heat and freshness

– 1 teaspoon sea salt for balancing the sauce

– 1/8 teaspoon or more to taste cayenne pepper for spice level

– 3 pounds sirloin steak, cut into 1 inch cubes for main surf and turf protein

– 1 package, 16 ounces jumbo shrimp, peeled and deveined, tail-on for surf and turf contrast

– 1 tablespoon olive oil for grilling and browning

– To taste salt and pepper for seasoning the skewers

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Notes

🧄 Marinate steak cubes in olive oil, garlic, and herbs for 1 hour for extra flavor.
🔥 Ensure grill is fully preheated to avoid sticking and get perfect sear marks.
🌶️ Adjust jalapeno and cayenne in chimichurri to control the heat level to your taste.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Sauce Rest: 2 hours
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinean
• Diet: Gluten Free, Paleo

Nutrition

• Serving Size: 2 skewers
• Calories: 520 calories
• Sugar: 2g
• Sodium: 750mg
• Fat: 38g
• Saturated Fat: 9g
• Unsaturated Fat: 29g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 180mg