Description
Sizzling grilled surf & turf skewers bring Mediterranean magic to your dinner table, blending tender steak and succulent shrimp with zesty chimichurri. Tangy herbs and bold flavors create an irresistible combination you’ll crave at every summer gathering.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) sirloin or ribeye steak, cubed
- 1 pound (1 lb) shrimp, peeled and deveined
Vegetables:
- 1 bell pepper, chopped
- 1 red onion, chopped
Seasoning and Cooking:
- 2 tablespoons (2 tbsp) olive oil
- Salt to taste
- Pepper to taste
- Wood or metal skewers
Chimichurri Sauce Ingredients:
- 1 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons (2 tbsp) red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon (1 tsp) red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Prepare the grill by heating it to a medium-high temperature, ensuring the grates are clean and lightly oiled.
- Carefully coat beef cubes with a light drizzle of olive oil, then season generously with salt and freshly ground black pepper.
- Construct colorful skewers by alternating tender beef chunks, succulent shrimp, vibrant bell pepper pieces, and zesty onion segments, creating an appealing visual pattern.
- Place assembled skewers directly on the preheated grill, allowing each side to develop a rich, caramelized exterior while maintaining juicy interior.
- Rotate skewers periodically to ensure even cooking, watching for beef to reach preferred doneness and shrimp to turn completely opaque with a slight char.
- While skewers are grilling, rapidly prepare chimichurri by combining finely chopped fresh parsley, robust olive oil, tangy red wine vinegar, minced garlic, crushed red pepper flakes, and a pinch of salt and pepper.
- Once skewers are perfectly grilled, transfer to a serving platter and generously drizzle with the vibrant, herbaceous chimichurri sauce.
- Serve immediately, allowing guests to enjoy the harmonious blend of smoky grilled proteins and bright, zesty condiment.
Notes
- Choose tender beef cuts like sirloin or ribeye for maximum juiciness and flavor absorption.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning and potential fire hazards.
- Marinate shrimp and beef separately for 15-30 minutes to enhance tenderness and prevent cross-contamination.
- For gluten-free option, replace wooden skewers with metal skewers and ensure all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 220 mg