Grilled Steak & Shrimp Skewers with Chimichurri

# The Ultimate Grilled Surf and Turf Skewers with Chimichurri 🥩🍤🌿

There is something undeniably festive about food on a stick. It’s fun to eat, easy to serve, and perfect for mingling around a grill. But when you combine tender, juicy chunks of steak with sweet, plump shrimp, and then drench the whole thing in a vibrant, garlicky herb sauce, you elevate the humble kebab into something truly spectacular. These Surf and Turf Skewers with Chimichurri are the definition of a show-stopping summer meal.

As captured in the image, this dish is a feast for the eyes. The deep brown char on the steak contrasts beautifully with the pink curl of the shrimp, and it’s all tied together by the electric green of the fresh chimichurri. It’s a dish that promises bold flavors and satisfying textures in every single bite. Whether you’re hosting a backyard barbecue or looking for a special weeknight dinner, these skewers are guaranteed to impress.

## The Perfect Pairing: Steak and Shrimp 🥩🍤

The “surf and turf” combination is a classic for a reason. The rich, savory, umami-packed flavor of beef is the perfect counterpoint to the delicate, slightly sweet taste of shellfish. For skewers, it’s important to choose cuts that will cook in roughly the same amount of time and remain tender.

For the “turf,” a sirloin tip, ribeye, or New York strip steak cut into bite-sized cubes works beautifully. You want a cut with a bit of marbling for flavor and juiciness. For the “surf,” large, raw shrimp (peeled and deveined) are best. Their C-shape naturally hugs the skewer, and they cook quickly, turning pink and opaque just as the steak reaches a perfect medium-rare to medium. The key is to cut your steak pieces to a size that balances with the shrimp, ensuring everything cooks evenly.

## The Secret Sauce: Vibrant Chimichurri 🌿🧄

While the meat and seafood are the stars, the chimichurri sauce is what makes this dish sing. Originating from Argentina, this uncooked herb sauce is a powerhouse of flavor. It’s made from a base of fresh parsley (and sometimes oregano or cilantro), copious amounts of garlic, tangy red wine vinegar, and good quality olive oil. A touch of red pepper flakes adds a gentle heat that wakes up the palate.

In this recipe, the chimichurri serves double duty. It acts as a quick marinade for both the steak and the shrimp, infusing them with its zesty flavor before they even hit the grill. Then, a fresh batch is spooned generously over the finished skewers, as seen in the photo, adding a bright, fresh, acidic punch that cuts through the richness of the meat. It’s a sauce so addictive you’ll want to put it on everything.

## Tips for Grilling Success 🔥

• Soak Your Skewers: If you are using bamboo or wooden skewers, it is crucial to soak them in water for at least 30 minutes before threading the meat. This prevents them from burning and snapping on the hot grill.
• Don’t Overcrowd: Leave a tiny bit of space between the pieces of meat and shrimp on the skewer. This allows the heat to circulate and ensures that each piece gets a nice sear rather than steaming.
• High Heat is Key: You want your grill to be nice and hot (around 400-450°F) before you put the skewers on. This is what creates those beautiful grill marks and locks in the juices.
• Watch the Time: Shrimp cook faster than steak. Grill the skewers for about 3-4 minutes per side, depending on the thickness of your steak. The shrimp should be pink and firm, and the steak should be cooked to your desired doneness.

## Ingredients

For the Chimichurri Sauce & Marinade:

• 1 cup packed fresh parsley leaves
• 0.25 cup packed fresh cilantro leaves (optional, can use more parsley)
• 4 cloves garlic, peeled
• 0.5 cup extra virgin olive oil
• 0.25 cup red wine vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes (adjust to taste)
• Salt and freshly cracked black pepper to taste

For the Skewers:

• 1.5 lbs sirloin or ribeye steak, cut into 1.5-inch cubes
• 1 lb large raw shrimp, peeled and deveined (tails on or off)
• Wooden or metal skewers
• Olive oil for the grill
• Lemon wedges for serving

## Instructions

1. Prepare Skewers: If using wooden skewers, place them in a shallow dish and cover with water. Let soak for at least 30 minutes.
2. Make the Chimichurri: In a food processor, combine the parsley, cilantro (if using), and garlic. Pulse until finely chopped. Add the olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Pulse again until everything is well combined but still has some texture. Taste and adjust seasoning if needed.
3. Marinate: Place the steak cubes in one bowl and the shrimp in another. Divide half of the chimichurri sauce between the two bowls, tossing to coat the meat and seafood thoroughly. Let them marinate at room temperature for 15-20 minutes while your grill heats up. (Reserve the remaining unused sauce for serving).
4. Preheat Grill: Preheat your grill to high heat (around 450°F). Brush the grill grates lightly with olive oil.
5. Assemble Skewers: Thread the marinated steak and shrimp onto the soaked skewers, alternating between the two. Discard any leftover marinade from the bowls.
6. Grill: Place the skewers on the hot grill. Cook for 3-4 minutes on the first side, or until they have nice grill marks and release easily from the grates. Flip and cook for another 3-4 minutes on the other side, or until the shrimp are pink and opaque and the steak is cooked to your desired doneness.
7. Serve: Remove the skewers from the grill and place them on a serving platter. Immediately spoon the reserved, fresh chimichurri sauce generously over the hot skewers. Serve immediately with lemon wedges on the side.

## Conclusion: A Summer Flavor Explosion

These Grilled Surf and Turf Skewers with Chimichurri are the epitome of fresh, flavorful summer cooking. They are surprisingly easy to put together but look and taste incredibly impressive. The combination of smoky grilled steak, sweet shrimp, and that bright, herbaceous sauce is a guaranteed crowd-pleaser that will have everyone asking for the recipe. Fire up the grill and get ready for a flavor explosion!