Surf And Turf Meets Chimichurri: Grilled Steak and Shrimp Dinner

Name: Surf and Turf Meets Chimichurri
Prep time: 25 min
Cook time: 10 min
Total time: 30 min
Cuisine: Argentine
Ingredients: 1 pound ribeye or sirloin steak, cut into 1.5-inch cubes; 1 pound large shrimp, peeled and deveined (tails on or off); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro (or extra parsley); 3 garlic cloves, minced; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt

By:

Ruby Bennett

Published:

May 23, 2026

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What is Surf and Turf?

Surf and turf is that glorious dinner plate where hearty steak meets tender seafood, and when Surf And Turf Meets Chimichurri, it transforms into something really special. Traditionally the turf is a juicy steak like ribeye, filet mignon, or New York strip, while the surf calls in shrimp, lobster, or even scallops. What makes this version pop is the chimichurri, an Argentine sauce that swaps out heavy cream and butter for bright herbs and a gentle tang. From my kitchen to yours, this is the meal you make when you want restaurant-worthy results with zero fuss.

Why chimichurri works so well

Chimichurri is a no-cook sauce built from parsley, garlic, olive oil, red wine vinegar, and a pinch of red pepper flakes. The acidity cuts right through the richness of grilled steak, while the herbal notes lift the natural sweetness of shrimp. Because the sauce stays chunky, not pureed, you get little bursts of fresh flavor in every bite instead of a one-note drizzle.

My hands-down favorite trick: make the chimichurri a day ahead. The garlic and herbs mellow and marry, giving you a sauce that tastes like it simmered all day, even though it never touched heat.

You can tweak it to your tastes, too. Cilantro adds a lively twist, or you can keep it all parsley if cilantro isn’t your thing. Red wine vinegar is classic, but lemon juice works in a pinch. It’s that kind of flexible sauce that acts like a marinade, a finishing drizzle, or a dipping sauce all in one.

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How to Make Surf and Turf Kebabs with Chimichurri Sauce

Turning this into kebabs makes the cooking quick and even on the grill. The key is keeping steak and shrimp on separate skewers because they cook at totally different speeds. Here’s what you need to get four servings on the table in about 30 minutes.

Ingredients

For the kebabs:

1 pound ribeye or sirloin steak, cut into 1.5-inch cubes
1 pound large shrimp, peeled and deveined (tails on or off)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
Wooden skewers, soaked in water for 20 minutes

For the quick chimichurri:

1 cup chopped fresh parsley
1/4 cup chopped fresh cilantro (or extra parsley)
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt

Directions

Soak the skewers. If you haven’t already, give wooden skewers a 20-minute bath so they don’t burn on the grill.
Season the proteins. Pat the steak cubes and shrimp very dry with paper towels. In one bowl, toss the steak with half the olive oil, salt, pepper, smoked paprika, and garlic powder. In a separate bowl, do the same with the shrimp.
Skewer separately. Thread the steak onto one set of skewers and the shrimp onto another. Keeping them apart lets you pull the shrimp the moment they turn pink and opaque while the steak finishes to your liking.
Heat the grill. Preheat a grill or grill pan to medium-high and oil the grates. If you have a two-zone setup, bank the coals or set burners so you have a hot side and a cooler side.
Grill the steak. Place steak skewers on the hot side for 2 to 3 minutes per side to build a nice char, then move them to the cooler side if they need a minute more to reach your doneness.
Grill the shrimp. Shrimp skewers go on the hot side for just 1 to 2 minutes per side until they curl and turn pink. Scoop them off immediately.
Rest and serve. Let the steak rest for 5 minutes before sliding the cubes off the skewers. Pile everything onto a platter and spoon the chimichurri generously over the top.

Chimichurri in a flash

Stir together the parsley, cilantro, minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt. Chop everything by hand or pulse a few times in a mini food processor, but stop while it still looks like a loose, chunky sauce. Taste it now, add a splash more vinegar if you want extra punch, then let it sit on the counter while you grill. The flavors open up even in that short window.

Top Tips for the Ultimate Surf and Turf

A few small habits make the difference between good and unforgettable. Dry the steak and shrimp well before seasoning, that dry surface gives you a real sear instead of a steam. Use two heat zones if you can: the hot side kisses the shrimp and gives the steak a crisp crust, while the cooler side lets the steak coast to a perfect medium-rare without overcooking.

Target 130 to 135 degrees F for medium-rare steak, and pull it a few degrees early because carryover cooking will push it higher while it rests.
this …

Protein	Grill Time Per Side	Doneness Target
Steak (1.5-inch cubes)	2 to 3 minutes	130-135 degrees F medium-rare
Large shrimp (peeled)	1 to 2 minutes	Fully pink and opaque

Shrimp are done the moment they curl into a loose C and turn opaque from gray to pink. If they tighten into a tight circle, they’ve gone a little too far. And always, always rest the steak for a full 5 minutes before you cut into it.

Tips and Variations

You can make this meal your own in a hundred ways. For a smoky kick, stir a pinch of chipotle powder into the steak rub. If ribeye feels too rich for a weeknight, sirloin is a leaner go-to and still grills up beautifully. On a tight budget, swap the steak for chicken thighs, or stretch the shrimp by threading bell peppers and red onion between them on the skewers.

Chimichurri loves company. Spoon any extra over grilled asparagus, roasted potatoes, or a peppery arugula salad. Pour a glass of Argentine Malbec, its bold fruit and bright acidity are a natural match for the steak and herb sauce. For a different take, peek at this Grilled Surf and Turf with Chimichurri from Food Network.

Storing and Reheating

Leftovers are easy to love the next day, but you have to treat steak and shrimp differently. Keep them in separate airtight containers in the fridge, steak lasts up to three days, shrimp the same. Chimichurri hangs out happily in a sealed jar for up to four days.

To reheat, warm the steak gently in a 275 degrees F oven for 8 to 10 minutes, or give it a quick sear in a hot pan with a splash of oil. Skip the microwave, it turns tender steak tough. Shrimp just need a minute in a warm skillet or 30 seconds in the microwave; pull them as soon as they’re heated through so they don’t turn rubbery. Spoon any extra chimichurri over the top to wake everything back up. If you’d like another approach, this Surf and Turf Chimichurri Recipe is a solid starting point.

Common Questions

What cut of steak is best for surf and turf with chimichurri?

Strip steak, ribeye, or sirloin work well. Choose a steak about 1 to inches thick so it cooks evenly on the grill alongside the shrimp.

Can I make chimichurri sauce ahead of time?

Yes, make it up to 2 days ahead. Store it in a sealed container in the refrigerator, but let it come to room temperature before serving. Do not add the vinegar until just before use for the brightest flavor.

How do you grill shrimp without overcooking?

Use large peeled shrimp and thread them onto skewers. Grill over medium-high heat for 2 to 3 minutes per side. Shrimp are done when they turn pink and curl slightly. Remove them immediately from the heat.

What goes well with surf and turf chimichurri?

Simple sides like grilled vegetables, a green salad, roasted potatoes, or crusty bread balance the bold flavors. A light white wine or a crisp beer also pairs nicely.

How spicy is chimichurri sauce?

Traditional chimichurri is not very spicy. It gets its kick from a small amount of red pepper flakes or a fresh chili. You can adjust the heat by adding more or less pepper to your taste.

Can I make surf and turf without a grill?

Yes, use a cast-iron skillet or a grill pan on the stove. Sear the steak first, then cook the shrimp in the same pan. You can also broil both in the oven on a sheet pan.

A Happy Plate, Every Time

This surf and turf meets chimichurri dinner feels like a celebration, but it comes together so quickly and with such simple ingredients that you can pull it off any night you want to make the table feel special. There’s just something about charred steak and sweet shrimp drenched in that bright green sauce that puts everyone in a good mood. For another spin on the same idea, try these Chimichurri Surf and Turf Skewers from The Mediterranean Dish. Whether it’s a Tuesday or an anniversary, I hope this one becomes a favorite in your kitchen, too.

Surf And Turf Meets Chimichurri: Grilled Steak and Shrimp Dinner