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Grilled Surf and Turf Skewers with Chimichurri

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Grilled Surf and Turf Skewers with Chimichurri combine tender steak, juicy shrimp, and colorful vegetables grilled to perfection, then drizzled with a fresh, garlicky chimichurri sauce. This quick and vibrant recipe is ideal for summer grilling, weeknight dinners, or impressing guests.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course, Grilling Recipes
  • Method: Grilling
  • Cuisine: Argentinian-Inspired, American
  • Diet: Low Calorie

Ingredients

12 large shrimp, peeled and deveined

12 oz beef steak (sirloin, ribeye, or preferred cut), cubed

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

1 medium onion, cut into chunks

2 tbsp olive oil

Salt and pepper, to taste

For the Chimichurri Sauce:

1/2 cup fresh parsley, finely chopped

1/3 cup olive oil

2 tbsp red wine vinegar

2 cloves garlic, minced

1/2 tsp red pepper flakes

Salt and pepper, to taste

Instructions

Preheat grill to medium-high heat.

Toss shrimp and steak cubes in olive oil, salt, and pepper until evenly coated.

Thread shrimp, steak, peppers, and onion alternately onto skewers.

In a bowl, mix parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper to make chimichurri sauce. Adjust seasoning as needed.

Grill skewers for 8–10 minutes, turning occasionally, until shrimp is opaque and steak reaches desired doneness.

Drizzle skewers with chimichurri before serving. Serve hot.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Sirloin is a great choice for flavor and tenderness; ribeye or strip steak are also excellent.

Chimichurri flavors deepen if made a few hours ahead.

Nutrition

Find it online: https://juliameals.com/grilled-surf-and-turf-skewers-with-chimichurri/