Skewers: Surf and Turf with Chimichurri

Name: Surf And Turf Meets Chimichurri
Prep time: 50 min
Cook time: 12 min
Total time: 1 h
Cuisine: Argentinian
Ingredients: – 1 lb steak (sirloin or ribeye, cut into 1-inch cubes); – 1 lb large shrimp (peeled, deveined); – 2 tbsp olive oil; – Salt; – Pepper; – 1 cup parsley (chopped); – 3 garlic cloves (minced); – 1/2 cup olive oil; – 1/4 cup red wine vinegar; – 1 small red onion (diced); – 1 tsp dried oregano; – 1/2 tsp red pepper flakes; – Salt/pepper; – Lime juice (optional); – Cumin (optional)

By:

Josie Baker

Published:

May 3, 2026

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Why You’ll Love This Surf And Turf Meets Chimichurri

Picture this: juicy steak bites and tender shrimp grilled to perfection, all skewered together and drizzled with zesty chimichurri sauce. This surf and turf meets chimichurri recipe brings the best of land and sea right to your backyard grill or kitchen. It’s a crowd-pleaser that packs bold flavors into every bite.

Ease of Preparation

Whip up surf and turf meets chimichurri in under 30 minutes of active time. Just chop a few fresh herbs for the sauce, cube the steak, and thread everything on skewers. No fancy equipment needed beyond a grill or pan.
Perfect for busy weeknights, this dish grills fast while you relax. Minimal cleanup since skewers keep things tidy on the grill grates.

Health Benefits

Lean proteins from shrimp and sirloin steak fuel your body with high-quality nutrition. Shrimp delivers omega-3s and low calories, check out these shrimp health benefits for more details.
Sirloin steak adds iron and B vitamins for energy. Pair it with antioxidant-rich parsley in chimichurri for a nutrient boost. Learn about sirloin steak nutrition to see why it’s a smart choice.

Versatility

Adapt surf and turf meets chimichurri for any diet. Swap proteins easily or grill extra veggies for sides.
Works for parties, date nights, or meal prep. Scale up for crowds or down for solo dinners.

Distinctive Flavor

Chimichurri’s garlicky, herby kick cuts through the richness of steak and shrimp. Fresh ingredients create a vibrant, tangy contrast that keeps you coming back.
Grill char adds smokiness, making each skewer burst with summer vibes year-round.

This recipe shines for its balance of simplicity and wow-factor taste. Home cooks rave about how it turns basic grilling into a flavor fiesta.

Jump to:

Why You’ll Love This Surf And Turf Meets Chimichurri
Ease of Preparation
Health Benefits
Versatility
Distinctive Flavor
Essential Ingredients for Surf And Turf Meets Chimichurri
How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide
Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri
Protein and Main Component Alternatives
Vegetable, Sauce, and Seasoning Modifications
Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations
How to Store Surf And Turf Meets Chimichurri: Best Practices
FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri
Can I make chimichurri sauce ahead for surf and turf?
How do I cook surf and turf skewers without a grill?
How can I tell when shrimp and steak are done in surf and turf?
What ingredients do I need for surf and turf with chimichurri?
How do I store leftover surf and turf with chimichurri?
Surf And Turf Meets Chimichurri
Ingredients
Instructions
Last Step:
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Essential Ingredients for Surf And Turf Meets Chimichurri

Gather these fresh items for four servings of surf and turf meets chimichurri skewers. Each plays a key role in building that irresistible taste and texture.

Main Ingredients:

1 lb steak (sirloin or ribeye, cut into 1-inch cubes) – Provides rich, savory beef flavor and tender bites that pair perfectly with seafood.
1 lb large shrimp (peeled, deveined) – Adds sweet, juicy seafood contrast for the classic surf and turf combination.
2 tbsp olive oil – Helps with grilling and adds a subtle fruity note to the proteins.
Salt – Seasons the steak and shrimp to enhance natural flavors.
Pepper – Brings a mild heat and depth to the grilled skewers.
Wooden or metal skewers – Essential for threading and easy grilling.
1 cup parsley (chopped) – Forms the fresh, green base of chimichurri sauce.
3 garlic cloves (minced) – Delivers pungent aroma and bold taste to the sauce.
1/2 cup olive oil – Binds chimichurri and carries the herb flavors.
1/4 cup red wine vinegar – Adds tangy acidity to balance richness.
1 small red onion (diced) – Contributes sharp crunch and color to chimichurri.
1 tsp dried oregano – Infuses earthy, Mediterranean notes.
1/2 tsp red pepper flakes – Provides adjustable heat for spice lovers.
Salt/pepper – Seasons the chimichurri to taste.
Lime juice (optional) – Brightens the optional marinade.
Cumin (optional) – Adds warm, smoky depth to the marinade.

Special Dietary Options:

Vegan: Use portobello mushrooms or tofu cubes instead of steak and shrimp; swap honey if needed, but none here.
Gluten-free: Naturally gluten-free; ensure skewers and vinegar are certified if sensitive.
Low-calorie: Reduce olive oil to 1 tbsp total, choose leaner steak cuts, and use less sauce.

How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide

Follow these clear steps to nail surf and turf meets chimichurri every time. Timing tips and adaptations make it foolproof for beginners or pros. Total time: 40 minutes.

First Step: Prepare the Mise en Place
Gather all ingredients. Cube the 1 lb steak into 1-inch pieces for even cooking. Pat the 1 lb shrimp dry. Chop 1 cup parsley, mince 3 garlic cloves, dice 1 small red onion. Soak wooden skewers in water for 30 minutes if using to prevent burning. This setup keeps things smooth.

Second Step: Make the Chimichurri Sauce
In a bowl, combine chopped parsley, minced garlic, diced red onion, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/4 cup red wine vinegar, and 1/2 cup olive oil. Season with salt and pepper to taste. Stir well and let sit at room temperature for 15-20 minutes. Flavors deepen beautifully. For vegan or low-cal versions, this sauce stays the same.

Third Step: Marinate the Proteins
Toss steak cubes and shrimp with 2 tbsp olive oil, salt, pepper, and optional lime juice and cumin. Let sit 10-15 minutes. This simple marinade locks in juices. For gluten-free diets, no changes needed. Busy parents can skip marinating for still-great results.

Fourth Step: Assemble the Skewers
Thread alternating steak and shrimp onto 8 skewers, about 4-5 pieces each. Leave small gaps for even heat. Press gently to secure. Metal skewers work best for high heat; discard soaked wooden ones post-cook. Kids love helping here, making it family fun.

Fifth Step: Preheat and Grill the Skewers
Heat grill to medium-high (400°F). Oil grates lightly. Grill skewers 10-12 minutes total, turning every 2-3 minutes. Shrimp pink up first; steak gets nice char. Aim for shrimp at 145°F and steak 130-140°F internal. Indoor option: Use grill pan over medium-high, 2-3 minutes per side.

Sixth Step: Rest and Serve
Remove skewers from heat and rest 5 minutes under foil. This keeps them juicy. Drizzle generously with chimichurri. Serve hot with extra sauce on side, lemon wedges, or grilled veggies. Pairs great with rice or salad for complete meals.

Grilling Times by Doneness
Protein	Rare/Medium-Rare	Medium	Well-Done
Shrimp	2-3 min/side	3 min/side	Avoid
Steak Bites	3-4 min/side	4-5 min/side	5-6 min/side

Pro tip: Brush with more marinade mid-grill for extra gloss. This method works for travelers using portable grills or seniors preferring oven broil at 450°F for 8-10 minutes, flipping halfway.

Adapt for dietary needs seamlessly: Vegan swaps grill the same time. Total steps build confidence, turning simple ingredients into restaurant-style surf and turf meets chimichurri.

Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri

Protein and Main Component Alternatives

Steak: Swap sirloin for chicken breast cubes (cook to 165°F) or pork tenderloin for milder taste.
Shrimp: Use scallops, salmon chunks, or firm tofu for pescatarian/vegan options.
Fish lovers: Try swordfish or tuna steaks instead of beef for all-sea surf and turf twist.

Vegetable, Sauce, and Seasoning Modifications

Veggies: Add bell peppers, zucchini, or cherry tomatoes between proteins for color and crunch.
Sauce: Mild chimichurri? Skip red pepper flakes. Cilantro version for Mexican flair.
Seasonings: Smoked paprika for grill boost, or fresh oregano if you have it.

These tweaks keep surf and turf meets chimichurri exciting and inclusive for all eaters.

Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations

Take your surf and turf meets chimichurri to the next level with these hacks.

Pro Cooking Techniques:

Pat proteins dry before oiling to maximize sear and flavor lock-in.
Use a two-zone grill: High heat for char, lower for finishing.

Flavor Variations:

Add lime zest to chimichurri for citrus pop.
Bacon-wrapped shrimp and steak for indulgent upgrade.

Grill masters swear by fresh herbs only, no dried substitutes for peak taste.

Presentation Tips: Serve on a platter with lemon slices and scattered parsley. Fan skewers for visual appeal.

Make-Ahead Options: Prep sauce and skewer proteins up to 4 hours ahead. Grill fresh for best texture. For dessert pairing after your feast, try this strawberry shortcake recipe.

Experiment freely; each change refines your signature surf and turf meets chimichurri.

How to Store Surf And Turf Meets Chimichurri: Best Practices

Keep leftovers fresh with smart storage for surf and turf meets chimichurri.

Refrigeration: Cool skewers fully, then store in airtight container up to 3 days. Keep chimichurri separate.

Freezing: Freeze cooked skewers (sans sauce) in freezer bags up to 1 month. Thaw overnight in fridge. For more on freezing techniques, see our cookie freezing guide adapted for proteins.

Reheating: Oven at 350°F for 8-10 minutes or microwave covered 1-2 minutes. Add fresh chimichurri post-heat.

Meal Prep Considerations: Batch grill for the week; portion with sauce cups. Avoid refreezing thawed items.

FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

Can I make chimichurri sauce ahead for surf and turf?

Yes, chimichurri sauce is perfect for making ahead, as the flavors meld and intensify over time. Prepare it up to 48 hours in advance for the best taste—chop fresh parsley, garlic, oregano, red onion, and red pepper flakes, then mix with olive oil, red wine vinegar, salt, and pepper. Store in an airtight jar in the refrigerator. The oil may solidify, so let it sit at room temperature for 30 minutes before using on your grilled shrimp and steak skewers. Stir well to recombine. This make-ahead step saves time during dinner prep and keeps the vibrant green color if you avoid overexposure to air. For longer storage up to a week, top with a thin layer of oil to prevent oxidation. Always taste and adjust seasoning before serving. (98 words)

How do I cook surf and turf skewers without a grill?

No grill? No problem—use a stovetop grill pan or oven broiling for tasty surf and turf skewers. For the grill pan: Heat over medium-high with oil, add skewers in a single layer, and cook 2-3 minutes per side, turning frequently for even charring. Shrimp cooks fast (total 6-8 minutes), steak bites take 8-12 minutes depending on thickness. For oven broiling: Preheat broiler to high, place skewers on a foil-lined baking sheet 4-6 inches from heat. Broil 3-4 minutes per side, flipping halfway—watch closely to avoid burning. Use metal or soaked wooden skewers. Rest meat 5 minutes post-cook. This method delivers smoky flavor indoors; pair with chimichurri for a restaurant-quality finish. (112 words)

How can I tell when shrimp and steak are done in surf and turf?

Check doneness visually and with a thermometer for perfect surf and turf. Shrimp turn pink, curl into a loose C-shape, and become opaque throughout—over 145°F internally, they take 2-3 minutes per side on high heat. For steak bites (sirloin or tenderloin works best), aim for 130°F for medium-rare (cool red center), 140°F medium (warm pink), or 150°F medium-well (slightly pink). Insert thermometer into thickest part without touching bone. Cut one open if unsure: juices should run clear, not bloody. Remove from heat early as carryover cooking raises temp 5-10°F while resting 5 minutes under foil. This prevents tough steak or rubbery shrimp—key for juicy results with chimichurri drizzle. (118 words)

What ingredients do I need for surf and turf with chimichurri?

For 4 servings of surf and turf skewers with chimichurri, gather: 1 lb steak (sirloin or ribeye, 1-inch cubes), 1 lb large shrimp (peeled, deveined), 2 tbsp olive oil, salt, pepper, wooden/metal skewers. Chimichurri: 1 cup parsley (chopped), 3 garlic cloves (minced), 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 small red onion (diced), 1 tsp dried oregano, 1/2 tsp red pepper flakes, salt/pepper. Optional marinade: lime juice, cumin. Thread alternating steak and shrimp on skewers. Grill 10-12 minutes total. This simple list yields 8 skewers—budget-friendly at under $20. Prep in 20 minutes; customize heat level in sauce. Links to full recipe in our surf and turf guide. (124 words)

How do I store leftover surf and turf with chimichurri?

Store leftovers properly to enjoy surf and turf with chimichurri safely up to 3 days. Cool completely, then separate cooked skewers from sauce. Place skewers in an airtight container or wrap tightly in foil/plastic—refrigerate promptly to avoid bacteria. Chimichurri goes in a separate jar; drizzle oil on top if needed. Reheat skewers gently: microwave 1-2 minutes covered, or oven at 350°F for 8-10 minutes to retain moisture—avoid shrimp drying out. Steak reheats best to medium. Don’t refry. Freeze skewers up to 1 month (not sauce, as herbs wilt); thaw overnight in fridge. Discard if smell off or slimy. Pro tip: Use leftovers in tacos or salads for zero waste. (108 words)

Skewers: Surf and Turf with Chimichurri