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Grilled Surf & Turf Skewers with Chimichurri


  • Author: Sally Thompson
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

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

Scale
  • 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

  1. 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).

  2. 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.

  3. Skewer proteins – Preheat grill to medium-high. Thread steak and shrimp alternately onto skewers. Brush with olive oil and season with salt and pepper.

  4. Grill skewers – Grill 2–3 min per side until shrimp turn opaque pink and steak is medium-rare (130–135 °F).

  5. 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