Skewers: Surf and Turf with Chimichurri

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Ruby Bennett
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Why You’ll Love This Surf And Turf Meets Chimichurri

Fire up your grill for this surf and turf chimichurri dish that brings juicy sirloin steak and plump jumbo shrimp together on skewers, all topped with a zesty herb-packed sauce. Home cooks rave about how this recipe turns simple grilling into a flavor-packed adventure perfect for summer barbecues or weeknight family dinners.

Ease of Preparation

Whip up surf and turf meets chimichurri in just 20 minutes of prep and 10 minutes on the grill, plus time for the sauce to sit. No fancy skills needed, just chop, thread, and grill. Busy parents and working professionals appreciate the quick steps that fit any schedule.

Health Benefits

This surf and turf recipe packs lean protein from steak and shrimp, supporting muscle health and satiety. Shrimp offers low-fat omega-3s for heart wellness, as noted in shrimp health benefits. Paired with fresh herbs, it delivers antioxidants without excess calories, ideal for diet-conscious eaters.

Versatility

Adapt surf and turf chimichurri for any diet, from vegetarian swaps to chicken or lamb. Grill it outdoors or indoors, making it great for students in apartments or seniors seeking simple meals. Travelers can recreate barbecue vibes anywhere.

Distinctive Flavor

The chimichurri sauce bursts with garlic, herbs, jalapeño, and cayenne, cutting through the richness of steak and shrimp. This unique surf and turf pairing creates smoky, tangy bites that stand out from ordinary grilled fare.

  • Quick grill time keeps weeknights stress-free.
  • Balanced nutrition fuels active lifestyles.
  • Easy tweaks suit every palate.
  • Bold chimichurri elevates basic skewers.
This dish captures the joy of shared meals with flavors that linger long after the last bite.

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Essential Ingredients for Surf And Turf Meets Chimichurri

Gather these fresh items for your surf and turf chimichurri skewers. Each plays a key role in building smoky, herby perfection.

Chimichurri Sauce Ingredients

  • 1 cup olive oil – Provides a smooth base that carries the bold flavors and helps emulsify the sauce.
  • 1/2 cup red wine vinegar – Adds tangy acidity to balance richness and brighten the herbs.
  • 2 cloves garlic (minced) – Delivers sharp, savory punch that deepens the overall taste.
  • 2/3 cup minced shallot – Offers mild onion sweetness and subtle crunch.
  • 2/3 cup minced fresh parsley – Brings fresh, earthy green notes central to chimichurri.
  • 2 tsp chopped fresh basil – Contributes sweet, peppery aroma for complexity.
  • 2 tsp chopped fresh thyme – Adds woodsy, lemony undertones.
  • 2 tsp chopped fresh oregano – Provides robust, slightly bitter herbal intensity.
  • 2 tsp chopped cilantro – Infuses citrusy, fresh vibrancy.
  • 1 jalapeño (finely chopped) – Delivers adjustable heat and bright spice.
  • 1 tsp sea salt – Enhances all flavors without overpowering.
  • 1/8 tsp cayenne pepper (or to taste) – Boosts lingering warmth for spice lovers.

Surf and Turf Ingredients

  • 3 lbs sirloin steak (cut into 1-inch cubes) – Lean, flavorful beef that grills to juicy perfection.
  • 16 ounces jumbo shrimp (peeled, deveined, tail-on) – Plump seafood that cooks fast and pairs ideally with steak.
  • 1 tablespoon olive oil – Keeps skewers moist and promotes even grilling.
  • salt and pepper (to taste) – Simple seasonings that let proteins shine.

Special Dietary Options

  • Vegan: Swap with bell peppers, mushrooms, zucchini, and cherry tomatoes for plant-powered skewers.
  • Gluten-free: Naturally gluten-free; use metal skewers if avoiding wood treatments.
  • Low-calorie: Reduce oil to 1/2 tablespoon and choose leaner steak cuts.

These surf and turf chimichurri essentials make shopping straightforward.

How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide

Follow these clear steps for mouthwatering surf and turf chimichurri. Total time: Prep 20 minutes, Cook 10 minutes, Overall 2 hours 30 minutes including sauce melding. You’ll need wooden or metal skewers, grill, mixing bowls, basting brush, sharp knife, cutting board, measuring cups, and spoons.

Step 1: Make the Chimichurri Sauce

Combine 1 cup olive oil, 1/2 cup red wine vinegar, 2 minced garlic cloves, 2/3 cup minced shallot, 2/3 cup minced fresh parsley, 2 tsp each chopped basil, thyme, oregano, cilantro, 1 finely chopped jalapeño, 1 tsp sea salt, and 1/8 tsp cayenne in a bowl. Stir well to blend. Let sit at room temperature for 2 hours so flavors meld into a vibrant green sauce. Taste and adjust cayenne for heat. This step sets the tangy foundation for your surf and turf.

Step 2: Prepare the Skewers

If using wooden skewers, soak them in water for 1 hour to prevent burning. Cut 3 lbs sirloin steak into 1-inch cubes using a sharp knife on a stable cutting board. Peel and devein 16 ounces jumbo shrimp, keeping tails on for easy handling. Pat everything dry for better searing. For extra flavor, marinate steak cubes in a bit of olive oil, minced garlic, and herbs for 1 hour, but skip on shrimp to avoid mushiness. This mise en place keeps grilling smooth.

Step 3: Preheat and Assemble

Preheat your grill to medium-high, around 425°F, for a good sear that prevents sticking. Thread steak cubes and shrimp alternately onto skewers, about 3-4 of each per skewer for balanced cooking. Leave small gaps for even heat. Brush lightly with 1 tablespoon olive oil and season generously with salt and pepper to taste. This alternation ensures shrimp don’t overcook while steak finishes.

Step 4: Grill the Surf and Turf

Place skewers on the hot grill. Cook for 8-10 minutes total, turning every 4 minutes with tongs or a basting brush for char marks. Shrimp turn pink and opaque first, forming a ‘C’ shape. Steak reaches doneness: 130°F medium-rare, 140°F medium, 150°F medium-well via thermometer. Remove promptly to avoid toughness. For indoor options, use a stovetop grill pan or oven broil.

Final Step: Finish and Serve

Drizzle generously with chimichurri sauce right off the grill. Let rest 5 minutes as carryover cooking happens. Serve hot with sides like grilled vegetables or salad. Pairs well with Cabernet Sauvignon, Sauvignon Blanc, light lager, or citrusy IPA. Dig in and enjoy the smoky, herby explosion!

DonenessSteak Internal Temp (°F)Shrimp Visual Cue
Medium-Rare130Pink, opaque
Medium140Curled ‘C’
Medium-Well150Firm, not rubbery

This detailed guide makes surf and turf chimichurri foolproof, adaptable for all diets.

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Surf And Turf Meets Chimichurri this …

Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri

Protein and Main Component Alternatives

Switch 3 lbs sirloin with chicken breast cubes for lighter fare or lamb for richer taste. Keep shrimp or replace with firm tofu for pescatarian twists. These keep the surf and turf chimichurri spirit alive.

Vegetable, Sauce, and Seasoning Modifications

For vegetarian surf and turf, thread bell peppers, mushrooms, zucchini, and cherry tomatoes. Dial down jalapeño and cayenne for milder chimichurri, or add red onion for extra bite. Seasonal herbs like mint refresh the sauce. All options maintain fresh, grilled appeal.

These tweaks suit food enthusiasts and newlyweds experimenting in the kitchen.

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Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations

Take your surf and turf chimichurri to pro level with these pointers.

  • Pro Cooking Techniques: Fully preheat grill for sear. Pat proteins dry pre-skewering.
  • Flavor Variations: Marinate steak in oil, garlic, herbs 1 hour. Adjust chimichurri heat with more jalapeño.
  • Presentation Tips: Alternate colors on skewers, garnish with extra parsley. Serve on platters with lemon wedges.
  • Make-Ahead Options: Prep sauce 24 hours ahead, refrigerate, then warm to room temp. Assemble uncooked skewers early.

Try chicken or lamb swaps, or go veggie. For dessert, pair with a classic strawberry shortcake from our site. Boost beef’s lean protein perks, detailed at beef nutrition.

Grill masters know preheating changes everything for that perfect crust.

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How to Store Surf And Turf Meets Chimichurri: Best Practices

  • Refrigeration: Keep sauce or assembled skewers (no sauce) in airtight containers up to 3 days.
  • Freezing: Freeze uncooked skewers (without sauce) up to 2 months, wrapped tightly.
  • Reheating: Grill medium heat; oven 350°F 10-15 minutes; microwave medium power 1-2 minutes. Aim for 165°F.
  • Meal Prep Considerations: Store proteins separate from sauce for freshness. Great for batch cooking.

Safe storage keeps your surf and turf chimichurri tasting fresh.

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Surf And Turf Meets Chimichurri

FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

Can I make chimichurri sauce ahead of time for surf and turf?

Yes, chimichurri sauce stores well and tastes even better after flavors meld. Prepare it up to 24-48 hours in advance by finely chopping fresh parsley, garlic, oregano, red onion, and red pepper flakes. Mix with olive oil, red wine vinegar, salt, and pepper. Store in an airtight jar in the refrigerator. Before serving with your surf and turf skewers, let it sit at room temperature for 20-30 minutes to loosen up and restore its vibrant taste. Stir well. This make-ahead step saves time during dinner prep. Avoid freezing, as it can alter the texture of the herbs. For best results, use fresh ingredients and taste-test for acidity balance. Yields about 1 cup, perfect for 4 servings of steak and shrimp. (92 words)

What if I don’t have a grill for surf and turf skewers?

No grill? No problem—adapt your surf and turf skewers easily indoors. Use a cast-iron grill pan on medium-high stovetop heat: preheat for 5 minutes, lightly oil, and cook skewers 2-3 minutes per side, turning with tongs for char marks. Or broil in the oven: position rack 6 inches from heat, preheat broiler, and cook 3-4 minutes per side, rotating for even browning. Watch closely to prevent overcooking shrimp, which toughens quickly. Brush with oil midway. Both methods mimic grill flavor in 10-12 minutes total. Serve immediately with chimichurri. Tip: Soak wooden skewers in water 30 minutes to avoid burning. Works for 1 lb steak and 1 lb shrimp. (118 words)

How can I tell when shrimp and steak are done in surf and turf?

Check doneness visually and with tools for perfect surf and turf every time. Shrimp: Cook until pink, opaque, and curled into a loose “C” shape—about 2-3 minutes per side over medium-high heat. Overcooked shrimp turns rubbery. Steak (sirloin or tenderloin cubes): Use an instant-read thermometer—130°F internal for medium-rare (warm red center), 140°F for medium (pink), 150°F for medium-well (slight pink). Rest skewers 5 minutes post-cook; temperature rises 5-10°F. Cut test: Juice runs clear, not bloody. Factors like skewer thickness affect time—thicker pieces need 1 extra minute. Always cook shrimp last or separately to avoid overcooking while steak finishes. (112 words)

What are the best tips for assembling surf and turf skewers with chimichurri?

Alternate steak and shrimp on skewers for even cooking and great presentation. Cut 1 lb sirloin steak into 1.5-inch cubes; devein and peel 1 lb large shrimp (16-20 count). Marinate steak lightly in olive oil, salt, pepper, and garlic 30 minutes (skip shrimp to prevent mushiness). Thread 3-4 steak pieces and 3-4 shrimp per skewer, meat to seafood pattern. Use metal skewers for heat conduction or soak bamboo 30 minutes. Grill or pan-sear 10-12 minutes total, turning quarterly. Drizzle chimichurri post-cook to keep herbs fresh. Season simply—salt, pepper—to let chimichurri shine. Serves 4; prep 20 minutes. Pro tip: Pat proteins dry before skewering for better sear. (114 words)

How should I store and reheat leftover surf and turf with chimichurri?

Store leftovers safely to enjoy next day. Cool skewers completely, then refrigerate in airtight containers separately from chimichurri (sauce lasts 3-5 days). Steak and shrimp stay fresh 3-4 days at 40°F or below. For reheating: Avoid microwave to prevent toughness—use skillet over medium heat with a splash of oil or broth, 2-3 minutes per side until 165°F internal (food safety for shrimp). Oven at 350°F for 8-10 minutes works too, covered loosely. Refresh with extra chimichurri and a squeeze of lemon. Freezing: Wrap skewers tightly, freeze up to 1 month; thaw overnight in fridge before reheating. Don’t refreeze. Pair with rice or salad. (108 words)
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Surf And Turf Meets Chimichurri

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🦐 Indulge in tender sirloin steak and plump jumbo shrimp grilled on skewers for a protein-rich meal that’s perfect for summer barbecues.
🌿 Finish with zesty chimichurri sauce made from fresh herbs, garlic, and jalapeño for a burst of flavor that will impress your guests.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Ingredients

– 1 cup olive oil

– 1/2 cup red wine vinegar

– 2 cloves garlic (minced)

– 2/3 cup minced shallot

– 2/3 cup minced fresh parsley

– 2 tsp chopped fresh basil

– 2 tsp chopped fresh thyme

– 2 tsp chopped fresh oregano

– 2 tsp chopped cilantro

– 1 jalapeño (finely chopped)

– 1 tsp sea salt

– 1/8 tsp cayenne pepper (or to taste)

– 3 lbs sirloin steak (cut into 1-inch cubes)

– 16 ounces jumbo shrimp (peeled, deveined, tail-on)

– 1 tablespoon olive oil

– salt and pepper (to taste)

Instructions

1-Step 1: Make the Chimichurri Sauce Combine 1 cup olive oil, 1/2 cup red wine vinegar, 2 minced garlic cloves, 2/3 cup minced shallot, 2/3 cup minced fresh parsley, 2 tsp each chopped basil, thyme, oregano, cilantro, 1 finely chopped jalapeño, 1 tsp sea salt, and 1/8 tsp cayenne in a bowl. Stir well to blend. Let sit at room temperature for 2 hours so flavors meld into a vibrant green sauce. Taste and adjust cayenne for heat. This step sets the tangy foundation for your surf and turf.

2-Step 2: Prepare the Skewers If using wooden skewers, soak them in water for 1 hour to prevent burning. Cut 3 lbs sirloin steak into 1-inch cubes using a sharp knife on a stable cutting board. Peel and devein 16 ounces jumbo shrimp, keeping tails on for easy handling. Pat everything dry for better searing. For extra flavor, marinate steak cubes in a bit of olive oil, minced garlic, and herbs for 1 hour, but skip on shrimp to avoid mushiness. This mise en place keeps grilling smooth.

3-Step 3: Preheat and Assemble Preheat your grill to medium-high, around 425°F, for a good sear that prevents sticking. Thread steak cubes and shrimp alternately onto skewers, about 3-4 of each per skewer for balanced cooking. Leave small gaps for even heat. Brush lightly with 1 tablespoon olive oil and season generously with salt and pepper to taste. This alternation ensures shrimp don’t overcook while steak finishes.

4-Step 4: Grill the Surf and Turf Place skewers on the hot grill. Cook for 8-10 minutes total, turning every 4 minutes with tongs or a basting brush for char marks. Shrimp turn pink and opaque first, forming a ‘C’ shape. Steak reaches doneness: 130°F medium-rare, 140°F medium, 150°F medium-well via thermometer. Remove promptly to avoid toughness. For indoor options, use a stovetop grill pan or oven broil.

5-Final Step: Finish and Serve Drizzle generously with chimichurri sauce right off the grill. Let rest 5 minutes as carryover cooking happens. Serve hot with sides like grilled vegetables or salad. Pairs well with Cabernet Sauvignon, Sauvignon Blanc, light lager, or citrusy IPA. Dig in and enjoy the smoky, herby explosion!

Last Step:

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Notes

💡 Marinate the steak cubes in olive oil, garlic, and herbs for 1 hour before skewering for extra flavor.
🔥 Ensure the grill is fully preheated for a good sear and to prevent the skewers from sticking.
🌿 Prepare the chimichurri sauce up to 24 hours in advance, then bring to room temperature before serving.

  • Author: Brandi Oshea
  • Prep Time: 20 minutes
  • Sauce Melding: 2 hours
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian
  • Diet: Gluten-Free, High-Protein

Nutrition

  • Serving Size: 2 skewers
  • Calories: 550 kcal
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 42g
  • Saturated Fat: 8g
  • Unsaturated Fat: 30g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 160mg

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