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