Few dishes capture the magic of outdoor dining like grilled surf and turf skewers with chimichurri. This luxurious yet approachable recipe pairs tender, juicy steak with succulent shrimp, all kissed by fire and finished with a vibrant Argentinean chimichurri sauce. Whether you’re hosting a backyard BBQ, planning a date-night dinner, or upgrading your weekend grilling game, these skewers offer the perfect balance of indulgence and freshness.
In this guide, you’ll find not just a recipe—but pro grilling tips, expert tricks, pairing ideas, nutrition facts, and creative variations to make this dish truly unforgettable.
Why Surf & Turf Skewers?
- Balanced Flavors: The richness of steak is perfectly complemented by the sweetness of shrimp.
- Impressive Presentation: Skewers look elegant yet fun—ideal for parties or gatherings.
- Quick Cooking: Shrimp and bite-sized steak pieces grill in minutes.
- Versatility: Works with different cuts of beef, seafood varieties, and marinades.
Ingredients Breakdown
For the Skewers
- 1 lb ribeye or sirloin steak – juicy, well-marbled cuts work best.
- 1 lb jumbo shrimp, peeled and deveined – tail-on for presentation.
- 2 tbsp olive oil – prevents sticking and enhances flavor.
- 1 tsp smoked paprika – adds a smoky depth.
- 1 tsp garlic powder – builds savory base flavor.
- Salt & freshly cracked black pepper – to taste.
- Wooden or metal skewers – soak wooden skewers in water for 30 minutes.
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional but recommended)
- 4 garlic cloves, minced
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 small red chili or 1 tsp red pepper flakes
- 1 tsp dried oregano
- Juice of ½ lemon
- Salt & pepper to taste
Step-by-Step Instructions
1. Prepare the Chimichurri
- Combine parsley, cilantro, garlic, vinegar, chili, oregano, and lemon juice in a bowl.
- Whisk in olive oil until emulsified.
- Season with salt and pepper.
- Set aside for at least 30 minutes to allow flavors to meld.
2. Prep the Steak & Shrimp
- Cut steak into 1-inch cubes.
- Pat shrimp dry with paper towels (moisture prevents browning).
- Toss steak and shrimp separately with olive oil, paprika, garlic powder, salt, and pepper.
3. Assemble the Skewers
- Alternate steak and shrimp on skewers.
- Use two parallel skewers for stability if needed.
- Ensure even spacing for uniform cooking.
4. Grill the Skewers
- Preheat grill: 450°F (medium-high).
- For steak: Cook 2–3 minutes per side (medium-rare).
- For shrimp: Cook until pink and opaque (about 2 minutes per side).
- Brush lightly with chimichurri during grilling for extra flavor.
5. Serve
- Rest skewers for 3 minutes.
- Drizzle generously with fresh chimichurri.
- Garnish with lemon wedges.
Pro Tips from the Grill Master
- Temperature Control: Use a meat thermometer (135°F for medium-rare steak, 145°F for medium).
- Shrimp Size Matters: Jumbo shrimp (16–20 count) cook at the same rate as steak bites.
- Avoid Overcrowding: Skewers should have slight gaps for even heat circulation.
- Charcoal vs. Gas: Charcoal gives smokier flavor; gas ensures precision.
Common Mistakes to Avoid
❌ Overcooking shrimp → they become rubbery.
❌ Cutting steak too small → dries out quickly.
❌ Not resting steak → juices escape, leaving meat dry.
❌ Skewering straight from the fridge → uneven cooking.
Serving Ideas & Pairings
- Sides: Grilled corn on the cob, roasted potatoes, fresh arugula salad.
- Beverages:
- Red: Malbec or Cabernet Sauvignon.
- White: Sauvignon Blanc or Albariño.
- Beer: Hoppy IPA or crisp Pilsner.
- Occasions: Backyard BBQ, upscale dinner party, romantic dinner.
Nutrition Facts (per serving)
- Calories: ~380
- Protein: 38g
- Carbohydrates: 3g
- Fat: 22g
- Fiber: 1g
(Values may vary based on ingredients used.)
Variations to Try
- Lobster & Filet Mignon: A luxury twist.
- Scallops Instead of Shrimp: Sweet and buttery.
- Spicy Chimichurri: Add extra chili or jalapeño.
- Citrus Chimichurri: Swap vinegar with lime juice for brightness.
FAQs
Q1: Can I make these skewers in the oven?
Yes. Use the broiler on high, 4–5 minutes per side.
Q2: What’s the best cut of steak for skewers?
Ribeye for juiciness, sirloin for leaner, budget-friendly option.
Q3: How long can I marinate shrimp?
Max 30 minutes—any longer makes them mushy.
Q4: Can I prep these ahead of time?
Yes. Assemble skewers and refrigerate (covered) up to 12 hours before grilling.
Final Thoughts
Grilled surf & turf skewers with chimichurri are the perfect fusion of land and sea, enhanced by a bright, herbaceous sauce that takes the dish to another level. With the right cuts, precise grilling, and a few pro tricks, you’ll deliver a show-stopping dish that’s both gourmet and approachable.
👉 Fire up the grill, make this recipe your own with custom twists, and let every bite remind you why surf & turf will always be the crown jewel of grilling.
