Surf and Turf Kabobs Chimichurri – Easy Grilled Delight

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleaser, and for good reason! This dish masterfully combines the best of both land and sea, offering a luxurious yet approachable dining experience. We all crave that perfect bite that’s both satisfyingly savory and refreshingly bright, and these kabobs deliver exactly that. The tender, juicy steak and succulent shrimp, grilled to perfection, are elevated by the vibrant, herbaceous chimichurri sauce. What truly makes this recipe special is the explosion of flavor that each bite provides. The smoky char from the grill, the rich umami of the proteins, and the zesty, garlicky punch of the chimichurri create a symphony on your palate. It’s a dish that feels elegant enough for a special occasion but is surprisingly easy to whip up for a weeknight treat. Get ready to impress yourself and your guests with these incredible Surf and Turf Kabobs with Chimichurri Sauce!

Why You’ll Love This Recipe:

Tender steak meets sweet shrimp.

A zesty, fresh chimichurri that cuts through richness.

Grilling perfection for smoky flavor.

Impressive presentation, easy execution.

Ingredients:

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The rich, savory steak paired with sweet, succulent shrimp is a classic for a reason. But what elevates this dish from good to truly unforgettable? A vibrant, herbaceous chimichurri sauce! This recipe brings together the best of both worlds, transforming simple ingredients into a spectacular meal perfect for grilling season or any time you want to impress. The beauty of kabobs lies in their versatility and the ease with which they cook, allowing for even heat distribution and that wonderful smoky char from the grill. And the chimichurri? It’s a game-changer, bursting with fresh flavors that cut through the richness of the meat and seafood.

Crafting the Perfect Chimichurri

The star of our show, beyond the glorious surf and turf, is the chimichurri. This Argentinian condiment is traditionally served with grilled meats, and it’s easy to see why. Its bright, zesty, and slightly spicy profile is the perfect counterpoint to grilled steak and shrimp. To begin extract, in a medium bowl, combine the 1 cup of olive oil and the ½ cup of red grape juice vinegar. Whisk these together to create a base for our sauce. Next, we’ll introduce our aromatics. Add the 2 cloves of minced garlic, ½ cup of minced shallot, and the generous amounts of fresh herbs: ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these herbs is key to the chimichurri’s complex flavor. Don’t be shy with the herbs; they are the heart and soul of this sauce. For a touch of heat, add the finely chopped jalapeno. You can remove the seeds and membranes for a milder flavor, or leave them in if you prefer a spicier kick. Season with 1 teaspoon of sea salt and a pinch of ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne to suit your spice preference. Stir everything together thoroughly, ensuring all the ingredients are well incorporated. For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes, or ideally, an hour, before serving. This allows the flavors to meld and deepen beautifully. You can also make this sauce a day in advance and store it in the refrigerator; just bring it to room temperature before serving.

Preparing the Kabobs

With our vibrant chimichurri ready, it’s time to prepare the kabobs themselves. Start with your 3 pounds of sirloin steak, cut into uniform 1-inch cubes. Uniformity is important here for even cooking. If your steak pieces are different sizes, some will be perfectly cooked while others might be overdone or undercooked. Pat the steak dry with paper towels; this helps create a better sear on the grill. In a separate bowl, toss the steak cubes with about half of your prepared chimichurri sauce. Make sure each piece is well-coated. Let the steak marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Next, prepare your shrimp. You should have 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails left on. The tails add a visual appeal and a little extra flavor. Gently toss the shrimp with the remaining chimichurri sauce, ensuring they are lightly coated. Shrimp cook much faster than steak, so we don’t want them to marinate for too long, or they can become tough. A quick toss just before assembling the kabobs is perfect.

Assembling and Grilling the Kabobs

Now for the fun part: assembling the kabobs! If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before you begin extract. This prevents them from burning on the grill. Alternately thread the marinated sirloin steak cubes and the shrimp onto the skewers. You can intersperse them as you like, or keep them in separate sections on the skewer. For a more even cook, try to place pieces of similar density together. For instance, group the steak pieces together and the shrimp together, or alternate them evenly. You can also add some vegetables to your kabobs at this stage if you wish, such as bell peppers, onions, or cherry tomatoes, though this recipe focuses on the pure surf and turf experience. Lightly brush the assembled kabobs with 1 tablespoon of olive oil. This helps prevent sticking to the grill and encourages a nice sear.

The Grilling Process

Preheat your grill to medium-high heat. This is crucial for achieving a good sear on the steak and shrimp without overcooking them. Once the grill is hot, carefully place the kabobs onto the grates. Grill the steak for about 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remember that the steak cubes are relatively small, so they will cook quickly. For the shrimp, grill for approximately 2-3 minutes per side, just until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. You’ll want to keep a close eye on them throughout the grilling process.

Resting and Serving

Once your surf and turf kabobs are cooked to perfection, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. While the kabobs are resting, you can give your chimichurri sauce a final stir. Serve the hot kabobs immediately, generously drizzled with the remaining fresh chimichurri sauce. The vibrant green sauce against the beautifully grilled steak and shrimp is a feast for the eyes as well as the palate. This dish is wonderful served alongside rice, a fresh salad, or grilled corn on the cob for a complete and satisfying meal. Enjoy the explosion of flavors!

Conclusion:

There you have it! Our Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. This recipe is a fantastic way to elevate your grilling game, bringin extractg together the succulent richness of perfectly grilled steak with the sweet, briny perfection of fresh shrimp. The vibrant, herbaceous chimichurri sauce acts as the star, cutting through the richness and adding an explosion of flavor that will have everyone asking for seconds. It’s a crowd-pleaser that looks as impressive as it tastes, perfect for a special occasion or just a delightful weeknight treat.

These kabobs are incredibly versatile. Serve them alongside a crisp green salad, fluffy rice pilaf, or roasted potatoes for a complete and satisfying meal. For an even more decadent experience, consider a side of grilled corn on the cob or a creamy avocado salsa.

Don’t be afraid to get creative! Feel free to swap out the steak for sirloin or ribeye, or try other seafood like scallops or firm white fish. You can also add colorful vegetables like bell peppers, onions, and zucchini to the skewers for added color and nutrition. We truly encourage you to give these Surf and Turf Kabobs with Chimichurri Sauce a try – you won’t regret it!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made a few hours before you plan to serve it, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You may need to give it a good stir before serving.

What’s the best way to prevent the shrimp from overcooking?

Shrimp cook very quickly. A good rule of thumb is to cook them until they are pink and opaque. Since the steak will take longer, consider adding the shrimp to the kabobs during the last few minutes of grilling time. You can even grill them separately if you’re concerned about timing.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp marinated and grilled, served with a vibrant, herbaceous chimichurri sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 3 pounds sirloin steak, cut into 1-inch cubes
• 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
• 1 cup olive oil
• ½ cup red grape juice vinegar
• 2 cloves garlic minced
• ⅔ cup minced shallot
• ⅔ cup minced fresh parsley
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped cilantro
• 1 medium jalapeno, finely chopped
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper
• 1 tablespoon olive oil

Instructions

1. Step 1
   Prepare the chimichurri sauce: In a medium bowl, combine 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced parsley, chopped basil, chopped thyme, chopped oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Whisk well to combine. Set aside.
2. Step 2
   Prepare the kabobs: In a large bowl, toss the sirloin steak cubes and jumbo shrimp with 1 tablespoon olive oil. Thread the steak and shrimp alternately onto skewers.
3. Step 3
   Preheat your grill to medium-high heat.
4. Step 4
   Grill the kabobs for approximately 7-9 minutes per side for medium-rare steak and pink shrimp, or until cooked to your desired doneness. Adjust cooking time as needed.
5. Step 5
   Remove kabobs from the grill and let them rest for a few minutes.
6. Step 6
   Serve the surf and turf kabobs hot, drizzled generously with the prepared chimichurri sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.