Skewers: Surf and Turf with Chimichurri

Name: Surf And Turf Meets Chimichurri
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Argentine Fusion
Ingredients: – 1 cup Olive oil Builds the sauce base and adds richness; – 1/2 cup Red wine vinegar Adds tang and helps balance the herbs; – 2 cloves Garlic, minced Brings sharp savory flavor; – 2/3 cup Shallot, minced Adds mild onion flavor and body; – 2/3 cup Fresh parsley, minced Gives the sauce its bright herbal base; – 2 tsp Fresh basil, chopped Adds sweet herb notes; – 2 tsp Fresh thyme, chopped Adds earthy depth; – 2 tsp Fresh oregano, chopped Builds classic chimichurri flavor; – 2 tsp Cilantro, chopped Adds a fresh, clean finish; – 1 Jalapeño, finely chopped Adds heat and freshness; – 1 tsp Sea salt Brings all the flavors together; – 1/8 tsp or more to taste Cayenne pepper Turns up the heat; – 3 lbs Sirloin steak, cut into 1 inch cubes Main surf and turf protein; – 1 package, 16 ounces Jumbo shrimp, peeled and deveined, tail-on Adds sweet seafood flavor and cooks quickly; – 1 tablespoon Olive oil Helps the skewers brown and prevents sticking; – To taste Salt Season the meat and shrimp; – To taste Pepper Adds a little bite

By:

Ruby Bennett

Published:

April 29, 2026

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Why You’ll Love This Surf And Turf Meets Chimichurri

If you want a dinner that feels special but still fits a busy weeknight, Surf And Turf Meets Chimichurri is a great pick. These surf and turf skewers bring steak and shrimp together on one grill, then finish with a bright herb sauce that adds bold flavor without a lot of effort. The result is a meal that looks impressive, tastes fresh, and cooks fast.

Easy to make: The prep is simple, and the grill does most of the work. Once the skewers are assembled, they cook in about 8 to 10 minutes.
Great for balanced meals: Sirloin steak gives you satisfying protein, while shrimp adds a lighter seafood option. The chimichurri sauce uses herbs, garlic, and olive oil for a fresh finish.
Works for many diets: You can swap in vegetables, chicken, or lamb, which makes this recipe flexible for families with different needs.
Big flavor payoff: The mix of parsley, cilantro, basil, thyme, oregano, jalapeño, and red wine vinegar gives the dish a lively, zesty taste that stands out.

This dish also fits the style of easy home cooking that busy parents, students, and working professionals often need. It feels restaurant-worthy, but the steps stay approachable. If you enjoy simple meals with a big reward, this one belongs on your regular dinner list. For another grilled dinner idea, you may also like this garlic butter surf and turf kabobs with steak and shrimp.

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Why You’ll Love This Surf And Turf Meets Chimichurri
Essential Ingredients for Surf And Turf Meets Chimichurri
Special Dietary Options
How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide
First Step: Make the chimichurri sauce
Second Step: Prepare the skewers
Third Step: Season and oil the surf and turf
Fourth Step: Preheat the grill
Fifth Step: Grill the skewers
Final Step: Finish with chimichurri and serve
Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri
Protein and Main Component Alternatives
Vegetable, Sauce, and Seasoning Modifications
Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations
Pro cooking techniques
Flavor variations
Presentation tips
Make-ahead options
How to Store Surf And Turf Meets Chimichurri: Best Practices
FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri
Can I make chimichurri sauce ahead for surf and turf?
How to cook surf and turf skewers without a grill?
How do I know when shrimp and steak are done in surf and turf?
How to store leftover surf and turf with chimichurri?
What sides go with surf and turf chimichurri skewers?
Surf And Turf Meets Chimichurri
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Essential Ingredients for Surf And Turf Meets Chimichurri

Below is the full ingredient list for the chimichurri sauce and the surf and turf skewers. Every item is listed with its exact measurement so you can prep with confidence.

Ingredient	Amount	Purpose
Olive oil	1 cup	Builds the sauce base and adds richness
Red wine vinegar	1/2 cup	Adds tang and helps balance the herbs
Garlic, minced	2 cloves	Brings sharp savory flavor
Shallot, minced	2/3 cup	Adds mild onion flavor and body
Fresh parsley, minced	2/3 cup	Gives the sauce its bright herbal base
Fresh basil, chopped	2 tsp	Adds sweet herb notes
Fresh thyme, chopped	2 tsp	Adds earthy depth
Fresh oregano, chopped	2 tsp	Builds classic chimichurri flavor
Cilantro, chopped	2 tsp	Adds a fresh, clean finish
Jalapeño, finely chopped	1	Adds heat and freshness
Sea salt	1 tsp	Brings all the flavors together
Cayenne pepper	1/8 tsp or more to taste	Turns up the heat
Sirloin steak, cut into 1 inch cubes	3 lbs	Main surf and turf protein
Jumbo shrimp, peeled and deveined, tail-on	1 package, 16 ounces	Adds sweet seafood flavor and cooks quickly
Olive oil	1 tablespoon	Helps the skewers brown and prevents sticking
Salt	To taste	Season the meat and shrimp
Pepper	To taste	Adds a little bite

Special Dietary Options

Vegan: Swap the steak and shrimp for bell peppers, mushrooms, zucchini, and cherry tomatoes.
Gluten-free: This recipe is naturally gluten-free when you choose plain seasonings and verified gluten-free ingredients.
Low-calorie: Use extra shrimp and more vegetables, then go lighter on the olive oil if needed.

If you want another shrimp fact-based read, this guide to shrimp health benefits is a helpful resource.

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

First Step: Make the chimichurri sauce

Start with the sauce so the flavors have time to blend. Add the olive oil, red wine vinegar, minced garlic, minced shallot, minced parsley, basil, thyme, oregano, cilantro, chopped jalapeño, sea salt, and cayenne pepper to a medium bowl. Stir everything together well until the herbs and oil look evenly mixed.

Set the bowl at room temperature for 2 hours. This resting time helps the sauce mellow and gives the herbs a chance to infuse the oil and vinegar. If you want a sharper sauce, taste it before serving and add a little more cayenne. If you prefer less heat, keep the jalapeño and cayenne on the lighter side.

Letting the chimichurri rest is worth the wait. The flavor gets deeper, smoother, and brighter after it sits.

Second Step: Prepare the skewers

If you are using wooden skewers, soak them in water for 1 hour before grilling. This helps reduce burning on the grill. While the skewers soak, cut the sirloin steak into 1 inch cubes if that is not already done. Pat the steak and shrimp dry with paper towels so they brown better on the grill.

Thread the steak cubes and shrimp onto the skewers, alternating them if you like. Leave a little space between each piece so heat can move around the food. This step matters because crowded skewers can steam instead of sear.

Third Step: Season and oil the surf and turf

Brush the assembled skewers with 1 tablespoon olive oil. Then season lightly with salt and pepper. You do not need much seasoning because the chimichurri adds plenty of flavor later. A thin coat of oil also helps prevent sticking and supports better grill marks.

If you like, you can marinate the steak cubes ahead of time in olive oil, garlic, and herbs for extra flavor. This is optional, but it gives the beef even more depth and helps busy cooks save time on the day of grilling.

Fourth Step: Preheat the grill

Preheat your grill to medium-high heat, about 425 degrees F. Give the grates a moment to heat fully before the skewers go on. A hot grill helps create a good sear and keeps the food from clinging to the grates.

If you are cooking for a group, prepare any sides while the grill heats. Grilled vegetables, rice, or a simple salad all work well with this meal. For a complete meal plan, pair the skewers with a fresh side and a cool drink.

Fifth Step: Grill the skewers

Place the skewers on the hot grill and cook for 8 to 10 minutes total, turning every 4 minutes. Watch the shrimp closely because shrimp cooks faster than steak. You want the shrimp to turn pink and opaque while the steak reaches your preferred doneness.

For medium-rare steak, look for about 130 degrees F. For medium, aim for about 140 degrees F. If you prefer medium-well, go closer to 150 degrees F. Because grill heat can vary, start checking early so you do not overcook the shrimp.

Final Step: Finish with chimichurri and serve

When the skewers are done, remove them from the grill and let them rest briefly. Then drizzle the chimichurri sauce over the top or serve it on the side for dipping. The fresh herbs and vinegar cut through the richness of the steak and shrimp in the best way.

Serve the skewers hot with extra sauce nearby. This recipe works well for casual dinners, summer cookouts, or a fast weekend meal. Since the chimichurri has already rested, the flavors will be balanced and ready to use right away.

Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri

Protein and Main Component Alternatives

If you want a different protein, this recipe stays flexible. Chicken breast works well if you prefer a milder meat, and lamb is a great choice for a richer flavor. For a meatless version, use firm vegetables that hold up on the grill, such as bell peppers, mushrooms, zucchini, and cherry tomatoes.

You can also make smaller skewers for kids or for lighter portions. Use shrimp only for a seafood-forward version, or use steak only if you want a more classic beef skewer. The chimichurri fits all of these choices nicely.

Vegetable, Sauce, and Seasoning Modifications

If you want less heat, reduce the jalapeño and cayenne. If you love spice, add more of both. You can also swap parsley-heavy chimichurri for a mix that includes more cilantro or basil, depending on what you have.

For a softer flavor, use less red wine vinegar and a little more olive oil. For a brighter taste, add an extra splash of vinegar and a pinch more salt. Small changes can make the sauce feel brand new while keeping the same simple base.

Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations

Pro cooking techniques

For the best results, always preheat the grill fully before the skewers go on. A properly heated grill helps stop sticking and gives the steak a better crust. If your grill runs hot in the center, rotate the skewers so each side cooks evenly.

Also, try not to move the skewers too often. Let them sit long enough to pick up grill marks before turning. This helps the meat brown without drying out. If you are using metal skewers, you can skip the soaking step.

Flavor variations

You can change the herb mix based on what you like. More parsley gives a classic chimichurri taste, while more cilantro makes it fresher and brighter. A touch of extra basil can soften the sharpness of the vinegar.

For a different twist, add lemon zest to the sauce or use smoked paprika on the skewers. You can also make a small bowl of chimichurri with extra jalapeño for guests who love spice. If you want a full grilled dinner menu, add grilled corn, potatoes, or a crisp salad.

Presentation tips

Serve the skewers on a large platter and spoon some chimichurri over the top. Sprinkle a few chopped herbs around the plate for color. A side bowl of sauce makes the meal look inviting and lets everyone add more as they like.

Make-ahead options

The chimichurri can be mixed ahead of time and left to sit for up to 24 hours before serving. You can also cube the steak earlier in the day and keep it chilled until grilling time. This makes the recipe easier for weeknights, parties, and meal prep.

How to Store Surf And Turf Meets Chimichurri: Best Practices

Store leftover steak and shrimp in separate airtight containers if possible. Keep them in the refrigerator for up to 3 days. The chimichurri sauce also keeps well in the fridge, and the flavor often deepens after a day or two.

For longer storage, freeze the cooked protein for up to 2 months. The sauce can also be frozen in small portions. Reheat the skewers gently on the grill, in the oven, or in the microwave, but use low heat so the shrimp does not turn rubbery. If you are meal prepping, keep the sauce in a separate container so the skewers stay firm.

FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

Can I make chimichurri sauce ahead for surf and turf?

Yes, prepare chimichurri sauce up to 24 hours ahead for your surf and turf dish. Finely chop fresh parsley, cilantro, garlic, and oregano, then mix with olive oil, red wine vinegar, salt, and red pepper flakes. Store in an airtight jar in the refrigerator—the flavors intensify overnight. Before serving, let it warm to room temperature for 20-30 minutes and stir well for best taste and pourable consistency. It keeps up to 5 days in the fridge or freezes for 3 months in ice cube trays for portioned use. Hand-chop herbs to avoid a mushy texture from processors. This prep step saves time on grilling day. (102 words)

How to cook surf and turf skewers without a grill?

Cook surf and turf skewers on a stovetop grill pan or in the oven if no grill is available. For the grill pan, heat over medium-high with a light oil coat, then sear skewers 2-3 minutes per side, rotating with tongs for even char and to prevent sticking. Oven broil option: place on a foil-lined sheet 6 inches from heat, broil 3-4 minutes per side, flipping halfway. Monitor closely to avoid overcooking. Both methods mimic grill marks and keep steak tender, shrimp juicy. Brush with oil midway and rest 5 minutes before chimichurri topping. (98 words)

How do I know when shrimp and steak are done in surf and turf?

Check shrimp by color and shape: they’re done when pink, opaque, and form a loose C-curl (tight O means overcooked). For steak bites on skewers, use an instant-read thermometer—130°F for medium-rare (warm red center), 140°F for medium (light pink), 150°F for medium-well. No thermometer? Press test: medium-rare feels like thumb base to index finger tip. Slice one open for visual doneness. Rest skewers 5 minutes off heat for carryover cooking and juicier results. Cook times vary by skewer size and heat, so check early. Pair with chimichurri right away. (104 words)

How to store leftover surf and turf with chimichurri?

Store surf and turf leftovers separately for best quality: place cooled steak and shrimp skewers in airtight containers in the fridge for up to 3-4 days. Keep chimichurri in its own jar, good for a week. Reheat proteins gently in a skillet over low-medium heat with a teaspoon of oil or butter, 2-3 minutes until warmed through—microwave toughens them. Shrimp reheats fastest. For freezing, sauce works best (up to 3 months); thaw overnight in fridge and stir. Repurpose cold leftovers in salads, wraps, or grain bowls with extra chimichurri drizzle. Discard if odor changes. (107 words)

What sides go with surf and turf chimichurri skewers?

Pair surf and turf chimichurri skewers with grilled veggies like zucchini, bell peppers, or asparagus—cook them on the same heat source for smoky flavor. Add a fresh arugula salad with lemon vinaigrette to balance richness. Starch options include garlic rice, couscous, or roasted potatoes that soak up the herby sauce. Low-carb picks: cauliflower mash or avocado slices. For drinks, try Malbec for steak depth or Sauvignon Blanc for shrimp brightness; rosé fits both. Plan 2 sides per 4 servings. Prep veggies first since they cook quickest, freeing time for skewers. Total meal ready in under 45 minutes. (105 words)

Skewers: Surf and Turf with Chimichurri

Why You’ll Love This Surf And Turf Meets Chimichurri