Few things capture the essence of summer grilling better than the irresistible combination of juicy steak and tender shrimp sizzling over an open flame. Add a punchy, herb-loaded chimichurri sauce, and you’ve got the perfect harmony of surf, turf, and flavor — a dish worthy of any restaurant, yet simple enough to master at home.
🌊 What Are Surf & Turf Skewers?
“Surf and turf” traditionally refers to a luxurious pairing of seafood and steak — land meets sea on a single plate. In this grilled version, we thread steak cubes and shrimp onto skewers, creating perfectly portioned bites that grill quickly and evenly.
These skewers bring together the smokiness of the grill, the succulence of beef, and the delicate sweetness of shrimp — all balanced by the zesty freshness of homemade chimichurri sauce.
🔥 Why This Recipe Works
- Balanced Cooking Times: Using large shrimp and bite-sized steak pieces ensures both proteins cook evenly.
- Marination Magic: The marinade tenderizes the steak while adding layers of citrusy, garlicky depth.
- Flavor Harmony: Chimichurri’s acidity and herbs cut through the richness of the meat and seafood.
- Visual Appeal: Colorful skewers create a vibrant, shareable presentation perfect for parties or weekend dinners.
🧂 Ingredients
For the Skewers
- 1 lb (450 g) sirloin or ribeye steak, cut into 1½-inch cubes
- 1 lb (450 g) large shrimp, peeled and deveined (tails on optional)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- 1 tbsp lemon juice
- Salt and freshly cracked pepper, to taste
- Wooden or metal skewers (if using wooden, soak 30 minutes in water)
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 3–4 cloves garlic, minced
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 small red chili or ½ tsp chili flakes (adjust to taste)
- Salt and black pepper, to taste
👨🍳 Step-by-Step Instructions
Step 1: Marinate the Steak and Shrimp
- In a large bowl, combine olive oil, garlic, paprika, chili flakes, lemon juice, salt, and pepper.
- Toss in the steak cubes and shrimp separately (to avoid cross-contamination).
- Marinate for at least 30 minutes (up to 2 hours for steak). Keep shrimp chilled until grilling time.
Step 2: Make the Chimichurri
- Combine parsley, oregano, garlic, chili, vinegar, olive oil, salt, and pepper in a bowl.
- Mix gently — don’t blend too smooth; a slightly coarse texture gives it character.
- Taste and adjust acidity or spice. Let sit 15 minutes for flavors to meld.
Step 3: Assemble the Skewers
- Thread alternating pieces of steak and shrimp onto skewers.
- Leave a little space between each piece for even cooking.
Step 4: Grill to Perfection
- Preheat the grill to medium-high heat (400–450°F / 200–230°C).
- Oil the grates lightly.
- Grill the skewers for 2–3 minutes per side, turning once, until shrimp are opaque and steak reaches your desired doneness (medium-rare: 135°F / 57°C).
- Brush lightly with chimichurri during the last minute for extra flavor.
Step 5: Serve and Enjoy
Transfer skewers to a platter, drizzle generously with chimichurri, and serve warm with extra sauce on the side.
🥗 Serving Suggestions
- Side dishes: Grilled corn, roasted potatoes, or a crisp arugula salad.
- Pairings:
- Wine: Malbec or Sauvignon Blanc.
- Non-alcoholic: Sparkling lime water or ginger lemonade.
- Presentation Tip: Arrange skewers over a wooden board with small bowls of chimichurri for dipping.
🧊 Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet over medium heat or in a 350°F oven for 5–7 minutes. Avoid microwaving — it can overcook the shrimp.
💡 Expert Variations
- Spicy Twist: Add a dash of cayenne or chipotle to the marinade.
- Mediterranean Style: Replace chimichurri with tzatziki or a lemon-oregano vinaigrette.
- Vegetarian Option: Swap steak and shrimp for halloumi, mushrooms, and bell peppers.
⚠️ Common Mistakes to Avoid
- Overcrowding the skewers – causes steaming instead of searing.
- Overcooking shrimp – they turn rubbery; remove as soon as they’re pink and curled.
- Skipping rest time – let the steak rest 3–5 minutes for juicier results.
🍽️ Nutritional Information (Per Serving – Approx.)
- Calories: 410
- Protein: 35 g
- Fat: 28 g
- Carbs: 2 g
❓FAQs
1. Can I make these skewers in the oven?
Yes. Broil on high for 6–8 minutes, turning once midway.
2. Can I use frozen shrimp?
Absolutely. Thaw completely and pat dry before marinating.
3. What cut of steak works best?
Ribeye, sirloin, or tenderloin — choose cuts with good marbling for tenderness.
4. How long does chimichurri last?
Store refrigerated for up to 7 days. Bring to room temperature before serving.
🌟 Conclusion
These Grilled Surf & Turf Skewers with Chimichurri deliver restaurant-quality flavor that’s smoky, juicy, and refreshingly tangy — all in under an hour. Whether you’re firing up the grill for a backyard cookout or a special dinner, this recipe strikes the perfect balance of indulgence and simplicity.
Try it once, and it’ll become your signature BBQ masterpiece.
Share your version with friends — or tag your creation with #SurfAndTurfMagic on social media!
