Grilled Surf & Turf Skewers with Chimichurri Recipe
If you’re on the hunt for something that brings together the best of both land and sea in one vibrant bite, look no further than this Grilled Surf & Turf Skewers with Chimichurri Recipe. Juicy beef tenderloin cubes meet perfectly seasoned shrimp, charred to perfection on the grill, then are elevated by a bright, herbaceous chimichurri sauce that dances on your taste buds. It’s a dish made for sharing, celebration, and effortless entertaining that always leaves everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Grilled Surf & Turf Skewers with Chimichurri Recipe is that the ingredient list is deceptively simple yet boasts layers of flavor and texture. Each element, from the tender beef to the zesty chimichurri, plays a crucial role in creating the perfect balance on your plate.
- 1 lb beef tenderloin or sirloin: Choose a tender cut to ensure juicy, flavorful meat that grills beautifully.
- 1 lb large shrimp, peeled and deveined: Fresh or thawed shrimp offer a sweet and slightly briny contrast to the beef.
- 1 tablespoon olive oil (for shrimp): Helps to keep the shrimp moist and enhances the seasoning absorption.
- 1 teaspoon smoked paprika (for shrimp): Adds a deep smokiness that pairs perfectly with grilled flavors.
- Salt and pepper: Essential for seasoning both beef and shrimp to taste.
- 1 cup fresh parsley, chopped: The vibrant herbal base for the chimichurri sauce.
- 3-4 cloves garlic, minced: Brings bold, pungent flavor that brightens the sauce.
- 2 tablespoons red wine vinegar: Adds a pleasant tang that balances the richness of the meat and oil.
- 1/4 cup olive oil: The silky texture that binds the chimichurri together.
- 1 teaspoon dried oregano: Offers a subtle earthiness to the chimichurri seasoning.
- 1/2 teaspoon red pepper flakes (adjust to taste): Provides just the right kick of heat to wake up your palate.
- 1 tablespoon lemon juice (optional): A fresh burst of citrus that brightens the sauce wonderfully.
How to Make Grilled Surf & Turf Skewers with Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by making the chimichurri because this vibrant sauce needs a little time to let all the fresh flavors come together. In a bowl, mix the chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. If you love a zesty punch, add that optional tablespoon of lemon juice. Set this aside for at least 15 to 20 minutes, letting the ingredients mingle and develop a fresh, tangy character.
Step 2: Marinate the Beef and Shrimp
While the sauce rests, focus on your proteins. Lightly drizzle the shrimp with olive oil, then sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly so each shrimp’s flavor pops when grilled. For the beef cubes, season them simply with salt and pepper. If you have time, marinate the beef briefly with olive oil, garlic, and herbs to deepen the flavor, but it’s perfectly delicious without this extra step.
Step 3: Skewer the Ingredients
Now comes the fun part—thread the beef cubes and shrimp onto skewers, alternating between the two for a colorful, enticing look. To keep wooden skewers from burning, soak them in water for 30 minutes before threading, which also helps maintain their shape during grilling.
Step 4: Grill the Skewers
Heat your grill or grill pan to medium-high and place the skewers down. Cook the shrimp for 2 to 3 minutes per side until they turn bright pink and opaque. The beef will take a bit longer—about 4 to 5 minutes per side, depending on how done you like your steak. Use tongs to carefully turn the skewers for even grilling and those irresistible char marks.
Step 5: Serve with Chimichurri
Once everything is grilled to perfection, remove the skewers from heat. Drizzle generously with your prepared chimichurri sauce, or serve it on the side to dip and savor. These skewers are best enjoyed hot, capturing the smoky, vibrant essence of surf and turf in every bite.
How to Serve Grilled Surf & Turf Skewers with Chimichurri Recipe
Garnishes
Feel free to sprinkle extra chopped parsley or a few red pepper flakes over the skewers for a pop of color and flavor. A fresh lemon wedge on the side can invite guests to add a citrusy brightness that plays beautifully against the chimichurri.
Side Dishes
Grilled Surf & Turf Skewers with Chimichurri Recipe pairs wonderfully with a variety of sides—think fluffy rice, grilled vegetables, or a fresh green salad. Roasted potatoes or a chilled quinoa salad bring satisfying textures and flavors that round out the meal just right.
Creative Ways to Present
Looking to impress? Arrange skewers on a large wooden serving board with small bowls of chimichurri for dipping. Add seasonal grilled veggies and slices of crusty bread to make it a full, shareable feast that feels as festive as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, remove the skewers from the grill and cool them to room temperature before storing in an airtight container. They can be refrigerated for up to 2 days, but enjoy them quickly for the best flavor and texture.
Freezing
For longer storage, you can freeze the beef and shrimp before grilling, but not after. Place the raw, skewered pieces in a freezer-safe bag and freeze up to one month. Thaw thoroughly in the fridge before grilling to ensure even cooking.
Reheating
Reheat leftovers gently in a warm oven or on a grill pan to avoid overcooking the shrimp and drying out the beef. A quick splash of fresh chimichurri sauce after reheating brings back the dish’s bright, fresh character.
FAQs
Can I use other types of meat or seafood for this recipe?
Absolutely! While the classic Grilled Surf & Turf Skewers with Chimichurri Recipe uses beef and shrimp, you can swap the beef for chicken or pork, and the shrimp for scallops or chunks of firm white fish. Just adjust grilling times accordingly.
Is it necessary to marinate the beef?
Marinating beef is optional. The beef is delicious simply seasoned with salt and pepper, but a brief marinade with olive oil, garlic, and herbs can add an extra layer of flavor if you have time.
How spicy is the chimichurri sauce?
The sauce has a mild to moderate kick thanks to the red pepper flakes, but you can easily adjust the heat level by adding more or less to suit your palate. The fresh herbs and vinegar balance the spice nicely.
Can I prepare the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes even better when made a few hours in advance because the flavors meld together. You can prepare it up to 24 hours before serving and keep it refrigerated.
What’s the best way to prevent shrimp from sticking to the grill?
Make sure your grill is preheated well and lightly oil both the grill grates and the shrimp before cooking. Using metal skewers or soaked wooden skewers also makes flipping easier and safer.
Final Thoughts
This Grilled Surf & Turf Skewers with Chimichurri Recipe is a total crowd-pleaser that’s surprisingly easy to make yet feels like a special occasion on a plate. The juicy, smoky grilled meat and shrimp paired with the fresh, tangy chimichurri will have your friends and family loving every bite. Give it a try at your next cookout—you’ll be glad you did!
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Grilled Surf & Turf Skewers with Chimichurri Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Grilled Surf & Turf Skewers featuring tender beef tenderloin and succulent shrimp, paired perfectly with a fresh, zesty chimichurri sauce. This recipe offers a delightful combination of rich flavors and vibrant herbs, ideal for a summer cookout or an impressive dinner party dish.
Ingredients
Beef and Shrimp
- 1 lb beef tenderloin or sirloin, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil (for shrimp)
- 1 teaspoon smoked paprika (for shrimp)
- Salt and pepper, to taste
Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 3–4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for extra brightness)
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Stir well. Optionally, add lemon juice for a fresh brightness. Let the sauce sit for 15-20 minutes to allow the flavors to meld.
- Marinate the Beef and Shrimp: In a separate bowl, drizzle olive oil over the shrimp and season with smoked paprika, salt, and pepper; toss to coat evenly. Season beef cubes with salt and pepper. Optionally, marinate beef with olive oil, garlic, and herbs for up to an hour before grilling.
- Skewer the Ingredients: Thread beef cubes and shrimp alternately onto skewers. Soak wooden skewers in water for 30 minutes beforehand to prevent burning.
- Grill the Skewers: Preheat grill or grill pan over medium-high heat. Grill shrimp skewers for 2-3 minutes per side until pink and opaque. Grill beef skewers for 4-5 minutes per side, adjusting time for desired doneness. Use tongs to turn skewers evenly.
- Serve: Remove skewers from grill once cooked. Drizzle chimichurri sauce over skewers or serve on the side for dipping. Serve immediately with preferred sides.
Notes
- Soaking wooden skewers prevents them from burning during grilling.
- Adjust red pepper flakes in chimichurri to your preferred spice level.
- For extra flavor, marinate the beef ahead of time, though it’s optional.
- Use fresh parsley for the best and brightest chimichurri sauce.
- Monitor shrimp closely to avoid overcooking—they cook very quickly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-inspired
