Grilled Surf and Turf Skewers with Chimichurri

The sizzle of the grill, the aroma of garlic and herbs, the juicy charred edges of steak paired with the sweet succulence of shrimp—this recipe is the perfect harmony of land and sea on a single skewer. Grilled Surf and Turf Skewers with Chimichurri bring together bold flavors, vibrant colors, and the kind of meal that instantly feels like a celebration, whether you are hosting friends or simply treating yourself to something special.

Behind the Recipe

There is something magical about skewers sizzling over open flames. They remind me of summer gatherings where laughter filled the air, and everyone hovered close to the grill just to sneak the first bite. The idea of combining steak and shrimp was born from wanting a little indulgence without choosing one over the other. It is a recipe that bridges hearty and light, smoky and fresh—just like those long evenings when the day fades into night around the fire.

Recipe Origin or Trivia

The concept of surf and turf became iconic in the United States during the 1960s, when restaurants began pairing steak and seafood as the ultimate luxury plate. The idea of skewering these together brings a more casual, backyard-friendly approach while keeping all the indulgence intact. Chimichurri, the vibrant green sauce drizzled on top, hails from Argentina, where it is traditionally paired with grilled meats. Together, these traditions create a dish that feels both global and comforting.

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Why You’ll Love Grilled Surf and Turf Skewers with Chimichurri

This recipe is not just delicious, it is packed with reasons to love it.

Versatile: Perfect for backyard BBQs, dinner parties, or even a romantic dinner at home.

Budget-Friendly: By skewering smaller cuts of steak and shrimp, you get the luxury experience without needing large portions.

Quick and Easy: With minimal prep and fast grilling time, you’ll have a gourmet dish in under 30 minutes.

Customizable: Switch up the steak cut or seafood depending on your taste and what’s available.

Crowd-Pleasing: Few things draw people in like sizzling skewers and the aroma of garlic and herbs.

Make-Ahead Friendly: You can marinate the meat and shrimp ahead of time and simply grill when ready.

Great for Leftovers: Slice leftovers into a salad or wrap for a whole new meal the next day.

Chef’s Pro Tips for Perfect Results

Getting these skewers just right is all about the details:

1. Marinate for Flavor: Let the steak soak in a simple marinade for at least 30 minutes so every bite bursts with taste.
2. Soak the Skewers: If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t burn on the grill.
3. Even Sizing: Cut steak and shrimp to similar sizes so they cook evenly on the skewer.
4. High Heat Magic: Grill over high heat to achieve that perfect sear while keeping the inside juicy.

Kitchen Tools You’ll Need

To bring this dish to life, a few essentials will help:

• Grill or Grill Pan: For achieving those perfect char marks and smoky flavor.
• Mixing Bowls: For marinating steak and tossing shrimp in seasoning.
• Tongs: To easily flip skewers without piercing or losing juices.
• Skewers: Either metal for reuse or wooden skewers soaked in water.
• Sharp Knife: For cutting steak into even cubes.

Ingredients in Grilled Surf and Turf Skewers with Chimichurri

When combined, these ingredients create a dish that bursts with flavor and balance.

1. Steak (sirloin or ribeye): 1 pound, cut into 1 ½ inch cubes Adds hearty richness and the perfect charred bite.
2. Large shrimp: 1 pound, peeled and deveined Brings sweetness and tender juiciness that contrasts beautifully with the beef.
3. Olive oil: 3 tablespoons Helps bind seasoning and adds depth.
4. Garlic cloves: 4, minced Infuses both steak and shrimp with bold flavor.
5. Fresh parsley: 1 cup, finely chopped Forms the base of the vibrant chimichurri sauce.
6. Fresh cilantro: ½ cup, finely chopped Adds brightness to the sauce.
7. Red wine vinegar: 2 tablespoons Brings tangy balance to the richness of meat.
8. Lemon juice: 2 tablespoons Adds zesty freshness.
9. Red chili flakes: ½ teaspoon Provides gentle heat.
10. Salt: 1 teaspoon Enhances all the flavors.
11. Black pepper: 1 teaspoon Adds a subtle kick and depth.

Ingredient Substitutions

Sometimes you may want to switch things up:

Steak: Substitute with chicken breast or thigh chunks.
Shrimp: Swap for scallops or firm white fish.
Red wine vinegar: Use apple cider vinegar or white wine vinegar.
Cilantro: Replace with extra parsley if you prefer a milder herb flavor.

Ingredient Spotlight

Steak: A well-marbled cut like ribeye ensures juicy, flavorful bites that hold up beautifully on the grill.

Parsley: This humble herb is the backbone of chimichurri, delivering freshness, color, and a grassy brightness that makes the sauce irresistible.

Instructions for Making Grilled Surf and Turf Skewers with Chimichurri

Now let’s put everything together step by step.

1. Preheat Your Equipment: Heat your grill or grill pan over medium-high heat until hot.
2. Combine Ingredients: In a bowl, toss steak with olive oil, minced garlic, salt, and pepper. In another bowl, do the same with shrimp.
3. Prepare Your Cooking Vessel: Lightly oil the grill grates to prevent sticking.
4. Assemble the Dish: Alternate steak and shrimp on skewers, keeping spacing even for proper cooking.
5. Cook to Perfection: Grill skewers for 2–3 minutes per side until shrimp are pink and steak reaches your desired doneness.
6. Finishing Touches: Whisk parsley, cilantro, vinegar, lemon juice, olive oil, garlic, chili flakes, salt, and pepper to create chimichurri.
7. Serve and Enjoy: Drizzle chimichurri generously over hot skewers and serve immediately.

Texture & Flavor Secrets

These skewers deliver a delightful contrast: the steak is smoky and rich with crisp edges, while the shrimp remain tender and slightly sweet. The chimichurri ties everything together with freshness, tang, and a whisper of heat that lingers pleasantly.

Cooking Tips & Tricks

Here are a few handy tips to elevate your cooking:

• Use metal skewers to retain heat and cook food more evenly.
• For extra tenderness, marinate steak overnight.
• Always rest skewers for 2 minutes before serving so juices redistribute.

What to Avoid

Stay on track by avoiding these common mistakes:

• Skipping the skewer soak, which can lead to burnt wooden sticks.
• Overcooking shrimp, as they turn rubbery quickly.
• Crowding the skewers, which prevents even grilling.

Nutrition Facts

Servings: 4
Calories per serving: ~420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can marinate both steak and shrimp a day in advance to save time. Store leftovers in an airtight container for up to 2 days in the refrigerator. To reheat, quickly warm on a skillet or under the broiler to retain texture. Freezing is not recommended for cooked shrimp, but you can freeze marinated steak before cooking.

How to Serve Grilled Surf and Turf Skewers with Chimichurri

Serve skewers on a platter with extra chimichurri on the side, fresh lemon wedges for squeezing, and perhaps a simple grilled vegetable medley. Pair them with crusty bread or herbed rice for a complete meal.

Creative Leftover Transformations

Turn leftover skewers into a hearty steak-and-shrimp salad with mixed greens, or slice them into warm tortillas for surf and turf tacos. Another fun twist is tossing them into a pasta with olive oil and fresh herbs.

Additional Tips

Add a sprinkle of flaky sea salt just before serving for an extra pop of flavor. If you want a spicier kick, stir in a little extra chili into your chimichurri. Keep presentation neat by trimming shrimp tails before skewering.

Make It a Showstopper

Serve these skewers arranged in a circular pattern on a wooden board with a bowl of chimichurri in the center. Garnish with lemon wedges and fresh herbs for that wow factor at the table.

Variations to Try

• Try swapping shrimp with lobster chunks for a luxurious twist.
• Use a smoky paprika rub on steak for an extra flavor layer.
• Add cherry tomatoes or bell peppers to skewers for color and sweetness.
• Replace chimichurri with a garlic butter drizzle for a richer finish.

FAQ’s

Q1: Can I cook these skewers indoors?

Yes, a grill pan or even the oven broiler works great for an indoor version.

Q2: What cut of steak works best?

Sirloin and ribeye are ideal, as they are tender and flavorful while grilling beautifully.

Q3: Can I use frozen shrimp?

Yes, just thaw completely and pat dry before marinating.

Q4: How do I prevent shrimp from overcooking?

Keep grilling time short, just until they turn pink and opaque.

Q5: Can I make the chimichurri ahead of time?

Absolutely, it tastes even better after sitting for a few hours.

Q6: What can I serve with these skewers?

Rice, grilled vegetables, or a crisp green salad make perfect sides.

Q7: Are these skewers gluten-free?

Yes, as written, this recipe is naturally gluten-free.

Q8: Can I double the recipe?

Definitely, just prepare extra skewers and grill in batches.

Q9: Can I bake the skewers instead of grilling?

Yes, bake at 425°F for about 10 minutes, flipping halfway through.

Q10: What oil is best for chimichurri?

Extra virgin olive oil is ideal for its flavor and richness.

Conclusion

Grilled Surf and Turf Skewers with Chimichurri are more than just a recipe, they’re an experience of sizzling, juicy bites and vibrant flavors that will make any meal memorable. Trust me, you’re going to love this one—it’s a game-changer that brings both comfort and elegance to your table.

Watch How to Make Grilled Surf and Turf Skewers with Chimichurri