Why You’ll Love This Recipe
Grilled Surf & Turf Skewers with Chimichurri bring together the best of land and sea in one vibrant, smoky, deeply satisfying dish. Tender steak cubes and succulent shrimp cook quickly over high heat, resulting in a charred exterior and juicy interior. The fresh chimichurri—loaded with herbs, garlic, and citrus—cuts beautifully through the richness of the proteins, making every bite bright and well-balanced. What I especially love about this recipe is how flexible it is. Once, when I ran out of citrus for the chimichurri, I loosened the sauce with a splash of almond milk and olive oil, and it still came out wonderfully smooth and refreshing. These skewers are ideal for summer grilling, backyard gatherings, or even a weeknight dinner when you crave something bold yet effortless.
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Grilled Surf & Turf Skewers with Chimichurri: A Bright, Flavor-Packed Feast for the Grill
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Halal
Description
Juicy steak and tender shrimp grilled on skewers and served with a vibrant homemade chimichurri—an impressive yet easy surf & turf meal.
Ingredients
-
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Metal or soaked wooden skewers
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped (or 1 tsp dried)
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat grill to medium-high heat.
- Season steak and shrimp with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Thread steak and shrimp alternately onto skewers.
- Grill skewers 2–3 minutes per side, or until steak is medium and shrimp is pink and opaque.
- For the chimichurri, combine parsley, oregano, garlic, olive oil, vinegar, salt, pepper, and red pepper flakes in a bowl.
- Brush skewers with some chimichurri and serve with additional sauce on the side.
Notes
- Don’t overcook shrimp—they become rubbery quickly.
- Marinate steak briefly for deeper flavor.
- Chimichurri tastes best when made 30 minutes ahead.
- Serve with rice, grilled veggies, or crusty bread.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian-American Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (sirloin, ribeye, or filet)
Provides rich, beefy flavour and cooks quickly on skewers. Its tenderness complements the delicate shrimp beautifully.
Shrimp
Juicy, quick-cooking, and lightly sweet, shrimp brings balance and variety to each skewer.
Olive oil
Coats the proteins for even grilling and helps the seasoning adhere properly.
Garlic
Essential for both seasoning the skewers and flavouring the chimichurri.
Salt and black pepper
Simple yet crucial for enhancing the natural flavours of the steak and shrimp.
Fresh parsley
Forms the foundation of the chimichurri with bright, herbal notes.
Fresh cilantro (optional)
Adds depth and a slightly citrusy twist to the chimichurri.
Red wine vinegar
Provides acidity that sharpens and balances the grilled proteins.
Red pepper flakes
Add gentle heat without overwhelming the fresh herbs.
Lemon juice
Enhances the chimichurri’s brightness and pairs perfectly with seafood.
Directions
Begin by preparing the steak and shrimp. Pat both dry and cut the steak into even-sized cubes so everything cooks uniformly. In a bowl, toss the steak and shrimp separately with olive oil, minced garlic, salt, and pepper. Let them marinate briefly while you prepare the chimichurri.
To make the chimichurri, finely chop parsley, cilantro if using, and garlic. Combine them in a bowl with red wine vinegar, olive oil, lemon juice, red pepper flakes, salt, and pepper. Stir well and let the flavours develop while you assemble the skewers.
Thread the steak and shrimp onto skewers, alternating pieces for a surf-and-turf presentation. Preheat your grill to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook the steak for 2–3 minutes per side, flipping carefully. Shrimp cook quickly—remove each skewer as soon as the shrimp turn pink and opaque. Avoid overcooking to maintain tenderness.
Once cooked, transfer the skewers to a platter and spoon chimichurri generously over the top. Let them rest for a minute to absorb the flavours. Serve warm with extra chimichurri on the side.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people.
Preparation time: 15 minutes
Marinating time: 10 minutes
Cooking time: 10 minutes
Total time: about 35 minutes
Storage/reheating
Store leftover skewers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat or enjoy cold over salad. Chimichurri keeps for up to one week when refrigerated and actually improves in flavour as it rests. Avoid freezing shrimp once cooked, as their texture may become rubbery.
Variations and Customizations
Garlic Butter Surf & Turf
Brush the skewers with garlic butter during grilling for extra richness.
Citrus Herb Chimichurri
Add orange zest or lime juice to brighten the sauce further.
Spicy Skewers
Increase red pepper flakes or add chopped jalapeño to the chimichurri.
Steak-Only or Shrimp-Only
Make the recipe with just one protein if preferred; chimichurri pairs well with both.
Mediterranean Twist
Add cherry tomatoes or bell pepper pieces to the skewers for more colour and flavour.
Coconut-Lime Shrimp Version
Marinate shrimp in lime juice and coconut milk for a tropical variation.
Balsamic Chimichurri
Swap red wine vinegar for balsamic for a sweeter, deeper acidity.
Lemon Pepper Steak
Season the steak with lemon pepper seasoning for a zesty crust.
Keto-Friendly Option
Serve over cauliflower rice or grilled vegetables.
Chimichurri Mayo Drizzle
Mix chimichurri with a bit of mayonnaise for a creamy finishing sauce.
FAQs
¿Qué tipo de carne es mejor para estos skewers?
Sirloin, ribeye o filete funcionan muy bien por su ternura y sabor.
¿Puedo usar chimichurri comprado?
Sí, aunque el casero ofrece un sabor más fresco e intenso.
¿Cómo evito que el camarón se sobrecocine?
Retíralo del grill tan pronto cambie a color rosado y opaco.
¿Se pueden preparar las brochetas con anticipación?
Sí, arma las brochetas y refrigéralas; asa justo antes de servir.
¿Puedo usar pollo en lugar de carne?
Sí, pero ajusta el tiempo de cocción porque el pollo tarda más.
¿Es necesario marinar?
Un breve marinado realza el sabor, pero no es obligatorio.
¿Puedo cocinar estas brochetas en sartén?
Sí, una sartén de hierro funciona perfectamente.
¿El chimichurri debe reposar?
Unos minutos de reposo intensifican el sabor, pero se puede usar al momento.
¿Puedo usar camarón congelado?
Sí, solo descongélalo completamente y sécalo bien.
¿Son picantes?
Solo ligeramente; ajusta los copos de chile al gusto.
Conclusion
Grilled Surf & Turf Skewers with Chimichurri combine la jugosidad de la carne, la suavidad del camarón y la frescura herbal del chimichurri en un plato vibrante y sofisticado que sigue siendo sencillo de preparar. Perfectas para reuniones, cenas al aire libre o comidas especiales, estas brochetas destacan por su equilibrio de sabores y su versatilidad. Una vez que las pruebes, se convertirán en una receta estrella de tu repertorio culinario.
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