Grilled Surf and Turf Skewers with Chimichurri-Juicy shrimp and tender steak grilled to perfection, paired with vibrant chimichurri sauce—an irresistible fusion of land and sea.

Introduction

Few dishes capture the excitement of grilling season like Surf and Turf Skewers. This recipe brings together the bold flavors of marinated shrimp and beef steak, threaded with colorful vegetables and kissed by flame. But what truly elevates this dish is the chimichurri—a zesty, herb-packed sauce that adds brightness and depth to every bite.

Whether you’re hosting a backyard barbecue, planning a romantic dinner, or simply craving something fresh and satisfying, these skewers are a showstopper. They’re easy to prepare, fun to serve, and endlessly customizable.

Ingredients

For the Skewers

• 1 lb shrimp, peeled and deveined
• 1 lb beef steak (sirloin or ribeye), cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Chimichurri Sauce

• 1 cup fresh parsley, chopped
• ½ cup olive oil
• ¼ cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions

Step 1: Prep the Grill

Preheat your grill to medium-high heat (about 425°F). If using wooden skewers, soak them in water for 30–60 minutes to prevent burning.

Step 2: Season the Protein

In a large bowl, toss shrimp and steak cubes with olive oil, salt, and pepper. Let sit for 10–15 minutes while you prep the vegetables.

Step 3: Assemble the Skewers

Thread shrimp, steak, bell peppers, and onion pieces onto skewers, alternating ingredients for color and balance. Leave a little space between each item to ensure even cooking.

Step 4: Make the Chimichurri

In a bowl, mix parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. Stir well and let sit at room temperature for at least 15 minutes to allow flavors to meld.

Step 5: Grill the Skewers

Place skewers on the hot grill. Cook for 8–10 minutes, turning occasionally, until shrimp are opaque and steak reaches your desired doneness. Vegetables should be slightly charred and tender.

Step 6: Finish and Serve

Remove skewers from the grill and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side.

Serving Suggestions

• Pair with grilled corn, rice pilaf, or garlic bread
• Serve alongside a crisp salad with citrus vinaigrette
• Add a chilled glass of rosé, sangria, or sparkling water with lime
• Offer dipping sauces like spicy aioli or avocado crema

Tips & Variations

• Marinate the steak: For extra flavor, marinate beef in olive oil, garlic, and herbs for 1–2 hours before grilling
• Use jumbo shrimp: They hold up better on the grill and stay juicy
• Add heat: Mix chopped jalapeño or cayenne into the chimichurri
• Try other proteins: Substitute chicken, lamb, or scallops for variety
• Vegetarian option: Use mushrooms, zucchini, and cherry tomatoes instead of meat

Storage & Reheating

• Store leftover skewers and chimichurri in airtight containers in the fridge for up to 3 days
• Reheat skewers in a skillet or oven until warmed through
• Chimichurri can be refrigerated for up to 1 week—bring to room temperature before serving

Final Thoughts

These Grilled Surf and Turf Skewers with Chimichurri are a celebration of bold flavors and simple techniques. With juicy shrimp, tender steak, and a punchy herb sauce, they’re perfect for any occasion—from casual cookouts to elegant dinners.