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: 35 min
Cuisine: Argentine
Ingredients: 1 pound steak (ribeye for richness, sirloin for a leaner bite), cut into 1.5-inch cubes; 1 pound large shrimp, peeled and deveined (tails on or off, your call); 2 tablespoons olive oil, plus more for the grill; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika (regular sweet paprika works too); 1 teaspoon garlic powder; Wood or metal skewers (soak wood skewers in water for 20 minutes if using); 1 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped (or just more parsley); 3 garlic cloves, minced; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar (or lemon juice); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt

By:

Ruby Bennett

Published:

May 30, 2026

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What is Surf and Turf?

Surf and turf is that classic pairing of steak and seafood, usually shrimp or lobster, that feels like a restaurant splurge. But honestly, you can make it at home with less fuss than you’d think. By threading cubes of beef and plump shrimp onto skewers, everything cooks fast and evenly on the grill. The real magic happens when Surf And Turf Meets Chimichurri, a fresh, herb-packed Argentine sauce made with parsley, cilantro, garlic, olive oil, and red wine vinegar. It’s bright, garlicky, just a little spicy, and completely addictive.

The sauce works beautifully with both the rich steak and the sweet seafood. And it’s flexible: if cilantro isn’t your thing, use all parsley. No red wine vinegar? Lemon juice steps in nicely. I love serving these kebabs with a crisp cucumber and carrot salad on the side for a fresh crunch that balances the whole plate.

Why chimichurri works so well

Steak brings deep, beefy richness while shrimp adds a sweet, briny pop. Chimichurri cuts through both with sharp acidity and waves of fresh herbs. There’s no heavy cream or butter in sight, just clean, bold flavor. You can easily swap the cilantro for extra parsley, and lemon juice works as a stand-in for red wine vinegar if your pantry runs low. The sauce pulls double duty, too: you can use it as a quick marinade or as a bright finishing drizzle right before serving. I’ll show you how to build the whole dish from scratch.

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How to Make Surf and Turf Kebabs with Chimichurri Sauce

I won’t pretend this is complicated. A few simple ingredients, a hot grill, and you’re on your way to a dinner that looks impressive but comes together in under 30 minutes of active time. The real win is that everything can be prepped ahead: the chimichurri gets better overnight, and you can season the proteins while the coals heat up. Stick around because once you master this, it’ll become your go-to for date night, cookouts, and those evenings when you want a little wow factor without a ton of work.

Ingredients

For the kebabs:

1 pound steak (ribeye for richness, sirloin for a leaner bite), cut into 1.5-inch cubes
1 pound large shrimp, peeled and deveined (tails on or off, your call)
2 tablespoons olive oil, plus more for the grill
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika (regular sweet paprika works too)
1 teaspoon garlic powder
Wood or metal skewers (soak wood skewers in water for 20 minutes if using)

For the chimichurri sauce:

Ingredient	Amount
Fresh parsley, chopped	1 cup
Fresh cilantro, chopped	1/4 cup (or just more parsley)
Garlic cloves, minced	3
Extra virgin olive oil	1/4 cup
Red wine vinegar (or lemon juice)	2 tablespoons
Dried oregano	1 teaspoon
Red pepper flakes	1/2 teaspoon
Salt	1/2 teaspoon

Directions

Make the chimichurri. Stir together the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt in a bowl. Taste and adjust: a pinch more salt or a splash of vinegar if it feels flat. Set aside so the flavors can bloom while you grill. (You can make this up to 5 days ahead; just let it come to room temperature before serving.)
Prep the proteins. Use paper towels to pat the steak cubes and shrimp completely dry. This is huge for getting a sear instead of steam. Place steak in one bowl and shrimp in another.
Season. For the steak, toss with half the olive oil, salt, pepper, smoked paprika, and garlic powder. Do the same with the shrimp in its own bowl using the remaining oil and seasonings. Keeping them separate helps you manage different cooking times later.
Skewer. Thread the steak onto a set of skewers and the shrimp onto separate skewers. If you prefer alternating pieces, keep the cubes evenly sized and watch the shrimp closely. Separate skewers give you way more control, and honestly, it’s what I do.
Heat the grill. Set up a two-zone fire on a charcoal or gas grill: one medium‑high direct heat side and one cooler indirect side. Oil the grates well.
Grill the steak. Place steak skewers on the hot side and cook 2-3 minutes per side for medium‑rare (130-135°F internal). Move them to the cooler side if they need a minute longer without over-charring.
Grill the shrimp. Sear shrimp skewers on the hot side for just 1-2 minutes per side until they turn pink and opaque. Pull them the moment they’re done-overcooking makes them rubbery.
Rest and serve. Let the steak rest 5 minutes after coming off the grill. Leave the resting steak right on the skewer or slide it off onto a platter. Drizzle the chimichurri generously over everything. Reserve a little extra sauce in a bowl for dipping.

Top Tips for the Ultimate Surf and Turf

I’ve grilled these kebabs more times than I can count, and a few small moves make a big difference. First, dry your steak and shrimp until they feel almost tacky to the touch-any moisture left on the surface sabotages your char. Next, use two heat zones: start the steak over high direct heat to develop a crust, then finish it on the cooler side if needed. Shrimp stays on the hot side for a quick, no-fuss sear.

Separate skewers are a game changer. They let you pull the shrimp the second it’s done while the steak gets those extra minutes. Always let the beef rest 5 full minutes; the juices settle and the carryover heat finishes the cook. I keep an instant-read thermometer nearby and pull the steak around 130°F for a perfect medium‑rare after resting.

Taste your chimichurri right before it hits the table. A tiny pinch of extra salt or a drop of vinegar can lift the whole sauce. And remember, the final drizzle isn’t just garnish-it ties the plate together. Keep that extra bowl handy for spooning.

A crisp Argentine Malbec or a bold Californian Cabernet Sauvignon stands up to the grilled beef beautifully, while a dry rosé plays nicely with the shrimp. For a true asado-style smoke, cook over quebracho or mesquite charcoal if you can find it.

Tips and Variations

Once you have the basic template down, it’s easy to riff. For a smoky kick, stir a little chipotle powder into the steak rub. You can also swap in chicken thighs if steak prices make you wince-they soak up the chimichurri just as enthusiastically. Tuck chunks of bell pepper and red onion onto the skewers for color and crunch.

Need a starter while the grill works its magic? I love setting out ricotta and honey toast, a sweet‑salty bite that’s ready in minutes. On the side, grilled asparagus or roasted baby potatoes feel fancy but need almost no effort. For dessert, a peaches and cream trifle keeps things light and summery.

Leftover chimichurri does double duty: drizzle it over Chimichurri Grilled Steak Quesadilla the next day. And if you want another way to skewer surf and turf, take a look at my Skewers Surf Turf Meets Chimichurri recipe for a slightly different presentation.

Storing and Reheating

Store leftover steak and shrimp in separate airtight containers in the fridge for up to 3 days. If you mix them, the shrimp gets soggy fast. Chimichurri keeps in a sealed jar for up to 4 days, and honestly, its flavor rounds out on day two, so make a double batch.

When it’s time to reheat, treat the steak with care: a gentle 8-10 minutes in a 275°F oven or a quick sear in a hot pan with a tiny splash of oil. I skip the microwave because it turns steak grey and tough. Shrimp just needs 1 minute in a warm pan or about 30 seconds in the microwave-any longer and you’ll be chewing rubber bands. Refresh everything with a spoonful of leftover chimichurri right before serving. If the sauce has thickened from the cold, stir in a teaspoon of olive oil. Cold surf and turf over a crisp green salad also makes a killer next-day lunch.

Common Questions

What is surf and turf?

Surf and turf is a classic American dish that combines seafood (surf) and land-based meat (turf), typically steak and shrimp. In this recipe, they are paired with chimichurri sauce for a fresh, herbaceous flavor.

What cut of steak is best for surf and turf kebabs?

Ribeye or sirloin steak works well for kebabs because they are tender, flavorful, and hold up on skewers. Cut the steak into uniform cubes for even grilling.

How long do you grill shrimp for surf and turf skewers?

Grill shrimp for about 2 to 3 minutes per side, or until they turn pink and opaque. Overcooking makes them rubbery, so watch closely.

Can I make chimichurri sauce ahead of time?

Yes, chimichurri can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.

What sides go well with surf and turf chimichurri kebabs?

Grilled vegetables like bell peppers, zucchini, or corn on the cob are great. A simple green salad, crusty bread, or rice pilaf also complement the dish nicely.

Is chimichurri sauce spicy?

Traditional chimichurri is not spicy. It is made with fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. The red pepper adds mild heat, but it is more tangy and herbaceous than spicy.

A Happy Plate, Every Time

Steak, shrimp, and that punchy green sauce are an unbeatable trio. With a little prep and a hot grill, Surf And Turf Meets Chimichurri becomes a dinner that feels special without any stress. For another take on this combo, check out this chimichurri surf and turf kebabs recipe from The Spruce Eats or Bon Appétit’s chimichurri surf and turf. Grab your skewers, whisk up the green sauce, and cook something unforgettable tonight.

Surf And Turf Meets Chimichurri: Grilled Steak and Shrimp Dinner