Elevate your grilling game with these spectacular Grilled Surf & Turf Skewers with Zesty Chimichurri! This dish is a vibrant celebration of land and sea, featuring tender, perfectly grilled beef steak and succulent shrimp, beautifully interspersed with sweet bell peppers and savory red onion. What truly makes these skewers shine is the bright, herbaceous, and garlicky chimichurri sauce – a fresh, flavorful condiment that cuts through the richness of the meat and seafood, adding an irresistible tangy kick to every bite. Perfect for summer BBQs, casual entertaining, or a special weeknight meal, these skewers are not only incredibly delicious but also visually stunning, promising a memorable culinary experience with every savory, zesty mouthful.
Ingredients:
For the Skewers:
- 1 pound (approximately 450g) beef steak (sirloin, ribeye, or tenderloin recommended), cut into 1-inch cubes
- 1 pound (approximately 450g) large shrimp, peeled and deveined (tails on or off, as preferred)
- 1 large bell pepper (any color, e.g., red, yellow), cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks
- 2 tablespoons olive oil (for tossing meat/veg)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 8-10 wood or metal skewers (if using wood, soak in water for 30 minutes prior)
For the Zesty Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (or ½ teaspoon for less heat)
- ½ teaspoon dried oregano (optional, but recommended)
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon freshly ground black pepper (or to taste)
Step-by-Step Instructions:
- Prepare the Grill and Steak:
- Preheat your outdoor grill or indoor grill pan to medium-high heat. Allow it to heat thoroughly for about 10-15 minutes, ensuring it’s good and hot for searing.
- Pat the beef steak cubes dry with paper towels (this helps with browning). In a medium bowl, toss the beef cubes with 1 tablespoon of olive oil, a sprinkle of salt, and a few cracks of black pepper until nicely coated.
- Prepare the Shrimp and Vegetables:
- In a separate bowl, toss the peeled and deveined shrimp with the remaining 1 tablespoon of olive oil, a sprinkle of salt, and pepper.
- In another bowl, toss the bell pepper and red onion chunks with a tiny drizzle of olive oil, salt, and pepper.
- Assemble the Skewers:
- If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
- Start by threading a piece of onion onto a skewer, followed by a piece of bell pepper.
- Alternate threading the beef cubes, shrimp, bell pepper, and onion pieces onto your skewers until all ingredients are used, leaving a small space between each item to ensure even cooking. Try to end with a vegetable.
- Grill the Skewers:
- Carefully place the assembled skewers on the preheated grill.
- Grill for about 8-10 minutes total, turning the skewers every 2-3 minutes, until the beef reaches your preferred doneness (e.g., medium-rare to medium) and the shrimp are just opaque, pink, and cooked through (they cook quickly!). The vegetables should be tender-crisp and slightly charred.
- Prepare the Zesty Chimichurri Sauce:
- While your skewers are grilling, prepare the chimichurri. In a small bowl, combine the finely chopped fresh parsley, extra virgin olive oil, red wine vinegar, minced garlic, red pepper flakes, dried oregano (if using), salt, and pepper.
- Stir vigorously with a spoon or whisk until all the ingredients are well combined and the sauce is fragrant. Taste and adjust seasoning as needed – you might want more salt, pepper, or a touch more vinegar.
- Serve:
- Once the skewers are cooked, remove them from the grill and transfer them to a serving platter.
- Serve them right away, drizzled generously with that fresh, zesty chimichurri sauce. You can also offer extra chimichurri on the side for dipping. Enjoy each savory, vibrant bite!
Tips, Variations, and Storage:
- Soaking Skewers: Don’t skip soaking wooden skewers to prevent them from burning on the grill. Metal skewers are reusable and don’t require soaking.
- Even Sizing: Cut all ingredients to roughly the same size (1-inch cubes/chunks) to ensure they cook evenly on the skewer.
- Don’t Overcook Shrimp: Shrimp cook very quickly. Watch them closely; overcooked shrimp become rubbery.
- Rest Beef: If you had larger chunks of beef, letting the skewers rest for 5 minutes after grilling allows the juices to redistribute for more tender meat.
- Vegetable Variety: Feel free to add other quick-cooking vegetables like zucchini, cherry tomatoes, or mushrooms to your skewers.
- Marinade for Beef: For an even deeper flavor, you could marinate the beef cubes for 30 minutes in a simple mixture of olive oil, garlic, a splash of soy sauce, and a pinch of chili powder before skewering.
- Spicy Chimichurri: Increase the red pepper flakes or add a finely minced jalapeño to the chimichurri for extra heat.
- Make Ahead: The chimichurri sauce can be made a day in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully. Cut vegetables and meat can be prepped, but assemble skewers just before grilling.
- Storage: Cooked skewers are best fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Pairings:
- Side Dishes: Serve with a simple rice pilaf, quinoa salad, grilled corn on the cob, or a light green salad.
- Bread: Crusty bread or warm tortillas are perfect for scooping up any extra chimichurri sauce.
- Wine: A crisp Sauvignon Blanc or a light-bodied Pinot Noir would pair well with the vibrant flavors.
- Drinks: Iced tea, lemonade, or a Mexican lager would be refreshing.
Quick Info:
- Prep Time: 20 minutes (plus 30 minutes for soaking skewers if wood)
- Cook Time: 8-10 minutes
- Total Time: Approximately 30-40 minutes (active)
- Servings: 4-6
- Cuisine: Global / Grilling / Fusion
- Effort Level: Easy to Medium
