Grilled Steak and Shrimp Skewers with Chimichurri

Name: Grilled Steak and Shrimp Skewers with Chimichurri
Total time: 15 min
Yield: 6 servings
Cuisine: International
Ingredients: 1 cup (240 ml) olive oil; 1/4 cup (60 ml) red wine vinegar; 1/4 cup (40 g) minced shallot; 2 garlic cloves, minced; 1/4 cup (15 g) fresh parsley, finely chopped; 2 teaspoons fresh basil, chopped; 2 teaspoons fresh thyme leaves, chopped; 2 teaspoons fresh oregano, chopped; 2 teaspoons fresh cilantro, chopped; 1 jalapeno, finely chopped; 1 teaspoon sea salt; 1/4 teaspoon cayenne pepper, or to taste; 3 lb (1.4 kg) sirloin steak, cut into 1-inch (2.5 cm) cubes; 1 lb (450 g) jumbo shrimp, peeled and deveined, tails on; 1 tablespoon olive oil; Salt and black pepper, to taste; Wooden or metal skewers

Wassafatouma

Recipe Contributor

0 Likes

1 Views

15 mins

6 Servings

Juicy sirloin cubes and sweet shrimp are grilled on skewers, then finished with a punchy chimichurri full of fresh herbs, garlic, vinegar and a little heat. It is an easy way to serve surf and turf to a group. Make it for summer cookouts or a special weekend dinner.

Grilled Steak and Shrimp Skewers with Chimichurri

Preparation Steps

1Step 1

Make the chimichurri: stir together the olive oil, vinegar, shallot, garlic, all the herbs, jalapeno, salt and cayenne. Let it stand at room temperature for up to 2 hours so the flavors blend.

2Step 2

If using wooden skewers, soak them in water for at least 30 minutes so they do not burn.

3Step 3

Heat the grill to medium-high, about 425°F (220°C), and oil the grates.

4Step 4

Thread the steak cubes onto skewers, and the shrimp onto separate skewers, because shrimp cook much faster than beef. Brush everything with olive oil and season with salt and pepper.

5Step 5

Grill the steak skewers for 8 to 10 minutes, turning every few minutes, until browned and cooked to your liking, 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

6Step 6

Grill the shrimp skewers for 2 to 3 minutes per side, until pink, curled and opaque all the way through.

7Step 7

Rest the steak for 5 minutes, then arrange all the skewers on a platter, spoon chimichurri over the top and serve the rest on the side.

Tips & Variations

Pat the steak and shrimp dry before oiling; a dry surface gives you better char on the grill.
Flank steak or ribeye can replace the sirloin, and the chimichurri is also great over grilled chicken or vegetables.
Refrigerate leftover chimichurri in a sealed jar for up to 4 days, and cooked skewers for up to 3 days. Reheat the meat gently until steaming hot.

Grilled Steak and Shrimp Skewers with Chimichurri

Preparation Steps

Tips & Variations

Community Comments (0)

Have thoughts on this recipe?