When You Can’t Decide Between Steak or Shrimp… Have Both
You know those days when your cravings are doing the most? One part of you wants juicy steak, the other is dreaming of buttery shrimp. Well, this Grilled Surf & Turf Skewers with Chimichurri recipe is here to end the internal debate once and for all—with fire-kissed flavor and zero guilt about wanting it all.
It’s a total flavor bomb: tender steak, perfectly grilled shrimp, colorful veggies, and a fresh, garlicky chimichurri sauce that you’ll want to spoon over everything. Plus, it’s ready in under 30 minutes, which means more time enjoying the sunshine and less time stuck in the kitchen.
Why You’ll Love These Grilled Surf & Turf Skewers with Chimichurri
These skewers aren’t just good—they’re outdoor grilling goals. Here’s why they’re a must for your next cookout (or Tuesday night dinner):
-
Fast and easy—just 25 minutes start to finish.
-
Steak and shrimp? It’s the best of both worlds.
-
That chimichurri? Bright, bold, and takes everything up a notch.
-
Perfect for backyard BBQs, date nights, or even a weeknight dinner when you want something a little fancy with minimal effort.
Ingredients You’ll Need
For the Skewers:
-
1 lb sirloin or ribeye steak, cut into cubes
-
1 lb shrimp, peeled and deveined
-
1 bell pepper, chopped (any color you love)
-
1 red onion, chopped
-
2 tbsp olive oil
-
Salt and pepper to taste
-
Wooden or metal skewers
For the Chimichurri Sauce:
-
1 cup fresh parsley, finely chopped
-
3 cloves garlic, minced
-
1/4 cup red wine vinegar
-
1/2 cup olive oil
-
1/2 tsp crushed red pepper flakes
-
Salt and black pepper to taste
How to Make Grilled Surf & Turf Skewers with Chimichurri
Step 1: Prep Your Skewers
If you’re using wooden skewers, soak them in water for at least 30 minutes to keep them from catching fire on the grill.
Step 2: Toss the Good Stuff
In a large bowl, toss your cubed steak, shrimp, bell pepper, and red onion with olive oil, salt, and pepper until everything is nicely coated.
Step 3: Assemble the Skewers
Thread steak, shrimp, pepper, and onion pieces onto the skewers—alternate for a pretty presentation and even cooking.
Step 4: Fire Up the Grill
Preheat your grill to medium-high heat. Once hot, place the skewers on the grill and cook for about 3–4 minutes per side. You’re looking for nicely charred steak and shrimp that’s pink and opaque.
Step 5: Make the Chimichurri
While the skewers cook, mix up your chimichurri in a bowl—parsley, garlic, vinegar, olive oil, crushed red pepper, salt, and black pepper. Stir it up and let it sit so the flavors can marry.
Step 6: Serve and Savor
Plate your skewers and drizzle generously with chimichurri—or serve the sauce on the side so everyone can pour as much as they like (spoiler: it’ll be a lot).
FAQs About Grilled Surf & Turf Skewers with Chimichurri
Can I use a different protein?
Absolutely. Chicken or even salmon work great in place of steak or shrimp. Just adjust grill time as needed.
Can I make this indoors?
Yep! A grill pan on the stove works in a pinch—just get it nice and hot for a good sear.
How do I store leftovers?
Store in an airtight container for up to 2 days. Reheat gently or enjoy cold over a salad.
What goes well with these skewers?
Try serving them with grilled corn salad or garlic roasted potatoes for a full meal.
Whether you’re hosting a backyard get-together or just need to make Tuesday night feel like a summer vacation, Grilled Surf & Turf Skewers with Chimichurri bring all the flavor with almost none of the fuss. It’s bold, it’s balanced, and it’s bound to become a staple in your grilling rotation.