Grilled Surf and Turf Skewers with Chimichurri for a Flavorful Feast!
A delicious combination of grilled steak and shrimp served with a vibrant chimichurri sauce, perfect for a summer barbecue.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil (for chimichurri)
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the steak cubes and shrimp with olive oil, salt, and pepper.
- Thread the steak and shrimp onto skewers, alternating between the two.
- In another bowl, mix together the chimichurri ingredients: parsley, olive oil, red wine vinegar, garlic, red pepper flakes, and salt.
- Grill the skewers for about 8-10 minutes, turning occasionally, until the steak is cooked to your liking and the shrimp are pink and opaque.
- Serve the skewers hot with chimichurri sauce drizzled on top.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Feel free to add vegetables like bell peppers or onions to the skewers for extra flavor.
- Chimichurri can be made ahead of time and stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg