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!