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
Scale
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
