Grilled Surf and Turf Skewers with Chimichurri

Here’s a delicious recipe for Grilled Surf and Turf Skewers with Chimichurri! This dish combines the rich flavors of steak and shrimp, paired with a tangy, vibrant chimichurri sauce that will elevate the whole meal.

Grilled Surf and Turf Skewers with Chimichurri

Ingredients

For the Skewers:

• 1 lb (450g) sirloin steak, cut into 1-inch cubes

• 12 large shrimp, peeled and deveined

• 1 bell pepper, cut into chunks

• 1 red onion, cut into chunks

• 1 zucchini, cut into chunks

• Olive oil for grilling

• Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, packed

• 4 cloves garlic, minced

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice (optional for extra zing)

• 1 teaspoon red pepper flakes (adjust based on heat preference)

• 1/2 teaspoon smoked paprika

• 1/2 cup extra virgin olive oil

• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Chimichurri Sauce:

   • In a food processor or blender, combine the parsley, garlic, red wine vinegar, lemon juice (if using), red pepper flakes, smoked paprika, salt, and pepper.

   • Pulse until the parsley is finely chopped.

   • Slowly stream in the olive oil while pulsing until the sauce is well-combined, but not pureed (you want some texture).

   • Taste and adjust seasoning as needed. Set aside in the fridge while you prepare the skewers.

2. Prepare the Surf and Turf Skewers:

   • In a bowl, season the steak cubes with olive oil, salt, and pepper. Set aside.

   • For the shrimp, season them with olive oil, salt, pepper, and a little of the chimichurri sauce (if you want a little extra flavor).

3. Assemble the Skewers:

   • Thread the steak, shrimp, bell pepper, onion, and zucchini onto skewers. Alternate between the steak, shrimp, and veggies to create a colorful mix on each skewer.

4. Grill the Skewers:

   • Preheat your grill to medium-high heat.

   • Place the skewers on the grill and cook for 2-3 minutes per side for the shrimp (until pink and opaque) and 4-5 minutes per side for the steak (depending on your preferred doneness).

   • If using wooden skewers, make sure they are soaked in water for about 30 minutes before grilling to prevent burning.

5. Serve:

   • Once the skewers are grilled, remove them from the heat and drizzle with the chimichurri sauce. Serve immediately with extra chimichurri on the side.

Serving Suggestions:

• You can serve the skewers with a side of rice, grilled vegetables, or a fresh salad.

• A chilled glass of white wine, like Sauvignon Blanc, pairs wonderfully with the shrimp and chimichurri!

Enjoy these juicy, flavorful Surf and Turf Skewers! They’re a perfect mix of smoky grilled goodness with a tangy, fresh kick from the chimichurri.