The star of this dish is the chimichurri, a vibrant sauce bursting with fresh parsley, tangy red wine vinegar, and a hint of heat from red pepper flakes. Its bold flavors perfectly complement the smoky char of the grilled steak and shrimp. As you bite into the tender meat and juicy shrimp, the herbaceous notes and garlicky kick of the chimichurri elevate the dish to new heights, making every mouthful a celebration of balanced flavors. This simple yet sophisticated pairing transforms ordinary ingredients into an extraordinary meal that’s as pleasing to the palate as it is to the eyes.
Ingredients:
For the Skewers:
- 1 lb shrimp, peeled and deveined
- 1 lb beef steak (such as sirloin), cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Chimichurri:
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- Salt and pepper, to taste
Instructions:
- Prepare the Chimichurri:
In a medium bowl, combine the chopped parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes. Stir until well combined, then season with salt and pepper to taste. Let the chimichurri sit at room temperature for at least 20 minutes to allow the flavors to meld. - Assemble the Skewers:
In a large bowl, toss the shrimp and steak cubes with olive oil, salt, and pepper. Thread the shrimp, steak, red bell pepper, green bell pepper, and onion onto skewers, alternating ingredients for an even mix of flavors and colors. - Preheat the Grill:
Heat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking. - Grill the Skewers:
Place the assembled skewers on the grill. Cook for 2-3 minutes per side for the shrimp and 4-5 minutes per side for the steak cubes, depending on your desired doneness. Rotate occasionally to ensure even cooking and to achieve a slight char. - Serve with Chimichurri:
Once the skewers are cooked, transfer them to a serving platter. Drizzle generously with the prepared chimichurri sauce, reserving some for dipping. Serve immediately while the skewers are warm and the chimichurri is fresh. - Enjoy your Grilled Surf and Turf Skewers with Chimichurri as a main course, paired with a crisp green salad or grilled corn on the cob for a complete and satisfying meal.
