Description
A mouthwatering combination of juicy steak and succulent shrimp perfectly grilled on skewers, drizzled with a vibrant, herbaceous chimichurri sauce. Ideal for summer gatherings or an elegant backyard dinner, this dish delivers bold flavors with minimal fuss.
Ingredients
- 8 ounces steak (sirloin, skirt, or rib-eye), cut into 1″ cubes
- 12 large shrimp, peeled and deveined
- 3 tablespoons olive oil (divided)
- 2 cloves garlic, minced (divided)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped (optional)
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ¼ teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
- Wooden or metal skewers (if wooden, soaked in water for ≥30 minutes)
Instructions
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Marinate the steak – Toss steak cubes with 1 Tbsp olive oil, half the garlic, lemon juice, salt, pepper, and red pepper flakes. Let rest 15 min (or refrigerate up to 1 hr).
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Make chimichurri – In a bowl, mix parsley, cilantro (if using), remaining garlic, red wine vinegar, 2 Tbsp olive oil, salt, pepper, and red pepper flakes. Stir until slightly chunky.
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Skewer proteins – Preheat grill to medium-high. Thread steak and shrimp alternately onto skewers. Brush with olive oil and season with salt and pepper.
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Grill skewers – Grill 2–3 min per side until shrimp turn opaque pink and steak is medium-rare (130–135 °F).
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Rest and serve – Let skewers rest for 2 min. Arrange on a platter and spoon or serve chimichurri alongside. Garnish with lemon wedges if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes