If you’re searching for a dinner that feels both festive and effortless, look no further than Grilled Surf & Turf Skewers with Chimichurri. These gorgeous skewers layer tender cubes of sirloin steak with juicy shrimp, all kissed by smoky grill marks and finished with a punchy, herbaceous chimichurri sauce. Perfect for summer cookouts or a date night on the patio, this recipe captures the best of land and sea on a single stick, and will quickly become a go-to whenever you want something fun, flavorful, and absolutely unforgettable.
Ingredients You’ll Need
The magic of Grilled Surf & Turf Skewers with Chimichurri comes from a shortlist of fresh, vibrant ingredients that create bold layers of flavor. Each part, from the steak and shrimp to the bright green sauce, has a job to do—ensuring every bite is deliciously balanced.
- Sirloin steak (1/2 pound, cut into 1-inch cubes): Choose a well-marbled sirloin for juiciness and all-around beefy flavor; bite-sized cubes mean fast, even grilling.
- Large shrimp (1/2 pound, peeled and deveined): Use plump shrimp that can stand up to the steak and soak up the seasoning and grill flavor.
- Olive oil (1 tablespoon for skewers, 1/2 cup for chimichurri): Helps the seasonings adhere and keeps everything moist, while adding richness to your sauce.
- Garlic powder (1 teaspoon): Delivers a punch of savory depth that complements both surf and turf.
- Smoked paprika (1/2 teaspoon): Adds subtle smokiness and a gorgeous color to your skewers.
- Salt (1/2 teaspoon for skewers, 1/2 teaspoon for chimichurri): Brings all the flavors into sharp relief—don’t skimp!
- Black pepper (1/4 teaspoon for skewers, 1/4 teaspoon for chimichurri): Rounds out the seasoning with gentle heat.
- Metal or soaked wooden skewers: Essential for grilling; if using wood, soak them for 30 minutes to prevent burning.
- Fresh parsley (1 cup, finely chopped): The base of your chimichurri—look for bright, leafy parsley for the best flavor and color.
- Fresh oregano (2 tablespoons, or 2 teaspoons dried): Lends classic herbal notes to the chimichurri; use fresh for extra intensity.
- Garlic (2 cloves, minced for chimichurri): Raw garlic brings sharpness and bite to the sauce—don’t be shy!
- Red pepper flakes (1/4 teaspoon): Add just enough heat to make the chimichurri sing.
- Red wine vinegar (2 tablespoons): Provides acidity and tang, balancing the richness of the meat and oil.
How to Make Grilled Surf & Turf Skewers with Chimichurri
Step 1: Prepare the Steak and Shrimp
Begin by patting your sirloin steak and shrimp dry, which helps them achieve a beautiful brown crust on the grill. Toss them together in a bowl with olive oil, garlic powder, smoked paprika, salt, and black pepper, making sure every piece is evenly coated. If you have a few extra minutes, let the mixture marinate to soak in even more flavor, though it’s not strictly necessary.
Step 2: Thread the Skewers
Take your prepared steak and shrimp and alternate threading them onto your skewers. Start with a piece of steak, then a shrimp, and repeat until each skewer is loaded up. This way, each skewer gets an irresistible combination of juicy meat and sweet seafood in every bite. If you’d like, slide on a few colorful veggies for extra flair.
Step 3: Whip Up the Chimichurri
In a small bowl, whisk together the parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. The key here is to let the chimichurri sit for 10 to 15 minutes—this rest time allows all the bright, herbal flavors to mingle and infuse the oil, turning it into a vivid green sauce you’ll want to put on everything.
Step 4: Grill to Perfection
Fire up your grill to medium-high heat. Once it’s hot, arrange the skewers over the flames and cook for 6 to 8 minutes, turning occasionally. You’re aiming for steak that’s just how you like it and shrimp that are pink and opaque, without overcooking. The sizzle and those tempting grill marks are your sign that Grilled Surf & Turf Skewers with Chimichurri are headed for stardom.
Step 5: Serve with Chimichurri
Once your skewers are cooked, remove them from the grill and arrange on a platter. Generously drizzle that vibrant chimichurri over the hot skewers, letting it seep into every nook. Be sure to pass extra sauce at the table—there’s no such thing as too much chimichurri! Serve immediately and soak in the compliments.
How to Serve Grilled Surf & Turf Skewers with Chimichurri
Garnishes
Pile the skewers onto a big platter and sprinkle with extra chopped parsley for a burst of green. Lemon wedges on the side not only look bright but also add a fresh, citrusy pop when squeezed over just before eating. For an extra touch, a few flakes of sea salt make every bite sparkle.
Side Dishes
Grilled Surf & Turf Skewers with Chimichurri play beautifully with sides like grilled asparagus, roasted potatoes, or a crisp summer salad. If you want a heartier pairing, try serving them over garlicky rice or alongside grilled corn. The flavors are bold and fresh, so keep sides simple and let your skewers shine.
Creative Ways to Present
If you’re entertaining, stand the skewers upright in a tall glass for a dramatic centerpiece or arrange them over a bed of arugula for a dinner party-worthy display. For a more casual setting, serve the ingredients deconstructed on a platter with chimichurri in the center for easy, hands-on grazing—perfect for passing around at a cookout.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Surf & Turf Skewers with Chimichurri store surprisingly well. Simply remove the steak and shrimp from the skewers, let them cool, and transfer to an airtight container along with any remaining chimichurri. They’ll stay tasty for up to two days in the fridge, making a fabulous lunch salad the next day.
Freezing
While the chimichurri sauce is best fresh, cooked steak and shrimp can be frozen. Store leftovers in a freezer-safe bag for up to one month. Thaw them in the fridge overnight before reheating. Avoid freezing the sauce, as fresh herbs don’t hold up well to freezing and may turn mushy.
Reheating
To reheat, gently warm the steak and shrimp in a covered skillet over low heat, just until heated through. Avoid microwaving for too long, as shrimp can quickly become rubbery. Add chimichurri after reheating, so the vibrant herbs and fresh flavors aren’t lost.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is tender and grills quickly, you can also use ribeye, filet, or even chicken if you want to mix things up. Just keep the cubes bite-sized for quick, even cooking.
What if I don’t have a grill?
Not a problem. You can cook Grilled Surf & Turf Skewers with Chimichurri under the broiler in your oven or on a stovetop grill pan. The key is high heat and a bit of char for authentic flavor.
Is there a substitute for fresh parsley or oregano in the chimichurri?
While fresh herbs are best, you can absolutely use dried oregano (about one-third the quantity of fresh). For parsley, nothing else quite matches the flavor, but in a pinch, try a mix of cilantro and a touch of mint for a different twist.
Can this dish be made gluten free?
Yes! Grilled Surf & Turf Skewers with Chimichurri are naturally gluten free, just as written. Always double-check any packaged seasonings or vinegars to be sure there’s no hidden gluten.
How spicy is the chimichurri?
The heat level is mild thanks to the red pepper flakes, but you can easily amp it up by adding more, or dial back for a milder sauce. Taste as you go and adjust to your liking.
Final Thoughts
There’s a reason Grilled Surf & Turf Skewers with Chimichurri always feel like a celebration—they bring out the best of summer, family, and good food. They’re quick enough for a weeknight but special enough for guests, so grab your skewers and give this recipe a try. I promise, it’s one you’ll want to make again and again!
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Grilled Surf & Turf Skewers with Chimichurri Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the savory delights of Grilled Surf & Turf Skewers with Chimichurri, a tantalizing dish that combines succulent sirloin steak and plump shrimp, threaded onto skewers and grilled to perfection. Drizzled with a zesty chimichurri sauce, this dish is a showstopper at any barbecue or summer gathering.
Ingredients
For the skewers:
- 1/2 pound sirloin steak (cut into 1-inch cubes)
- 1/2 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Metal or soaked wooden skewers
For the chimichurri:
- 1 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Grill: Heat the grill to medium-high.
- Prepare Skewers: Toss steak and shrimp with oil, garlic, paprika, salt, and pepper. Thread onto skewers.
- Make Chimichurri: Combine parsley, oregano, garlic, red pepper flakes, vinegar, oil, salt, and pepper for sauce.
- Grill Skewers: Grill for 6–8 minutes until steak is cooked and shrimp are opaque.
- Serve: Drizzle with chimichurri and serve.
Notes
- Add bell peppers or red onion for extra flavor and color.
- For enhanced flavor, marinate steak in half the chimichurri before grilling (optional).
Nutrition
- Serving Size: 2 skewers
- Calories: 370
- Sugar: 0g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 180mg
