Elevate your grilling game with this Surf & Turf with Chimichurri Sauce recipe! Juicy sirloin steak cubes and succulent jumbo shrimp are threaded onto skewers, grilled to perfection, and topped with a zesty homemade chimichurri sauce. This vibrant and flavorful dish is ideal for special occasions, backyard barbecues, or a weeknight dinner that feels extra special.
Ingredients
For the Chimichurri Sauce:
- 1 cup olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, minced
- ½ cup minced shallot
- ½ cup fresh parsley, minced
- 2 teaspoons fresh basil, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons fresh cilantro, chopped
- 1 jalapeño, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper (adjust for spice preference)
For the Surf and Turf:
- 3 pounds sirloin steak, cut into 1-inch cubes
- 16 ounces jumbo shrimp, peeled and deveined, tail-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions
Step 1: Make the Chimichurri Sauce
- In a medium bowl, combine the olive oil, red wine vinegar, garlic, shallots, parsley, basil, thyme, oregano, cilantro, jalapeño, sea salt, and cayenne pepper.
- Mix well and let the sauce sit at room temperature for 2 hours to allow the flavors to meld together.
Step 2: Prepare the Skewers
- If using wooden skewers, soak them in water for 1 hour to prevent burning on the grill.
- Preheat your grill to medium-high heat (about 425°F).
Step 3: Assemble the Skewers
- Alternate threading the sirloin steak cubes and jumbo shrimp onto the skewers. Aim for even spacing to ensure everything cooks evenly.
- Brush the skewers with olive oil and season with salt and pepper.
Step 4: Grill the Skewers
- Place the skewers on the preheated grill. Cook for 8–10 minutes, turning them every 4 minutes.
- The shrimp should be opaque and pink, while the steak should reach your desired doneness:
- Medium-Rare: 135°F
- Medium: 145°F
Step 5: Serve and Garnish
- Remove the skewers from the grill and transfer them to a serving platter.
- Generously drizzle the chimichurri sauce over the skewers, or serve it on the side for dipping.
- Garnish with extra fresh parsley if desired, and serve hot.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Rest Time for Chimichurri: 2 hours
- Total Time: 2 hours 30 minutes
- Calories (per serving): ~450 kcal
- Servings: 6
Tips for Perfect Surf & Turf
- Use Fresh Herbs: For the chimichurri, fresh herbs provide the best flavor. Avoid dried substitutes for this recipe.
- Control the Spice: Adjust the cayenne pepper and jalapeño to suit your spice tolerance. For mild chimichurri, omit the jalapeño.
- Marinate (Optional): For extra flavor, marinate the steak cubes in olive oil, garlic, and herbs for 1 hour before grilling.
- Avoid Overcooking Shrimp: Shrimp cook quickly, so watch closely to prevent them from becoming rubbery.
Frequently Asked Questions (FAQs)
Can I use a different cut of steak?
Yes! Ribeye or New York strip are great alternatives to sirloin. Just ensure they’re cut into even cubes for even cooking.
What can I pair with this dish?
Serve with a side of grilled vegetables, buttered corn on the cob, or a fresh salad to complete the meal.
Can I make this recipe in the oven?
Absolutely! Broil the skewers on a foil-lined baking sheet for 10–12 minutes, turning halfway through.
Can I store leftovers?
Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Conclusion
This Surf & Turf with Chimichurri Sauce combines the best of land and sea in one dish. With perfectly grilled steak and shrimp paired with a bright and zesty chimichurri, this recipe brings bold flavors to your table. Whether it’s a family dinner or a festive gathering, these skewers are sure to impress. Fire up your grill and give it a try!