Ingredients

Scale

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

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Instructions

1-Make the chimichurri: Stir together parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt until chunky; let sit while grilling.

2-Soak the skewers: Soak wooden skewers in water for 20 minutes to prevent burning.

3-Season the proteins: Pat steak and shrimp dry; toss steak with half the oil, salt, pepper, smoked paprika, and garlic powder; toss shrimp separately with the same.

4-Skewer separately: Thread steak onto one set of skewers and shrimp onto another for separate cooking.

5-Heat the grill: Preheat grill to medium-high, oil grates, and set up two-zone heat if possible.

6-Grill the steak: Cook steak skewers on hot side 2-3 minutes per side, then move to cooler side to finish as needed.

7-Grill the shrimp: Cook shrimp skewers on hot side 1-2 minutes per side until pink and curled; remove immediately.

8-Rest and serve: Rest steak 5 minutes, remove from skewers, pile on platter, and spoon chimichurri over top.

Last Step:

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Notes

💡 Make the chimichurri a day ahead — the garlic and herbs mellow and marry, yielding a sauce that tastes slow-simmered even though it never touched heat.
🔥 Use two heat zones on the grill: the hot side sears and chars while the cooler side lets the steak coast to perfect doneness without overcooking.
🍤 Watch shrimp closely — they are done the moment they curl into a loose C and turn pink; tight circles mean they have gone too far.

Author: Ruby Bennett
Prep Time: 20 minutes
Resting Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grill
Cuisine: Argentine, American
Diet: Gluten-Free

Nutrition

Serving Size: 1 skewer of each protein with chimichurri
Calories: 570
Sugar: 1g
Sodium: 1100mg
Fat: 43g
Saturated Fat: 12g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 47g
Cholesterol: 270mg