Surf and Turf Kabobs Chimichurri – Grilled Perfection

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a stick! Imagin extracte tender, succulent pieces of steak and plump, juicy shrimp perfectly grilled, then kissed with a vibrant, herbaceous chimichurri sauce. This dish is a perennial favorite for a reason – it’s the ultimate indulgence, offering the best of both worlds. The smoky char from the grill enhances the natural sweetness of the seafood and the rich flavor of the beef, creating a harmonious symphony of tastes. What truly elevates these surf and turf kabobs is the bright, zesty chimichurri. It’s a powerhouse of fresh parsley, cilantro, garlic, and a hint of vinegar and chili that cuts through the richness, leaving your palate refreshed and craving more. Whether you’re hosting a backyard barbecue or looking for a special weeknight treat, these surf and turf kabobs are guaranteed to impress.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly satisfying about a perfectly cooked kabob. The way the ingredients char slightly over the heat, releasing their aromas and infusing each other with flavor, is pure culinary magic. And when you combine the richness of tender sirloin steak with the sweet succulence of jumbo shrimp, you’ve got yourself a winning combination. Add to that a vibrant, herbaceous chimichurri sauce, and you’ve elevated simple kabobs to a truly spectacular meal. This recipe is perfect for grilling on a warm evening, entertaining guests, or simply treating yourself to something a little special. The chimichurri, with its bright, zesty profile, cuts through the richness of the meat and seafood beautifully, creating a balanced and unforgettable flavor experience.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce

The heart of this dish, beyond the surf and turf itself, is the incredibly fresh and flavorful chimichurri. It’s surprisingly simple to make and requires no cooking, just a bit of chopping and mixing. In a medium bowl, whisk together the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base for our vibrant sauce. Next, add your finely minced aromatics: the 2 cloves of minced garlic, the ⅔ cup of minced shallot, and the generous ⅔ cup of minced fresh parsley. The parsley is the dominant herb here, providing a fresh, green backbone. Then, stir in the chopped fresh basil, thyme, oregano, and cilantro. The combination of these herbs creates a complex and aromatic profile. For a touch of heat, add the finely chopped medium jalapeno. You can adjust the amount of jalapeno to your personal preference for spice. Finally, season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne if you like it spicier, but it’s harder to take it away once it’s in. Stir everything together until well combined. For the best flavor, cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes (or refrigerate for up to a day) to allow the flavors to meld. This resting period is crucial for developing that deep, satisfying herbaceousness.

Marinate the Steak

While your chimichurri is resting and its flavors are mingling, it’s time to get the steak ready. Place the 3 pounds of sirloin steak, cut into 1-inch cubes, into a large bowl or a resealable plastic bag. Drizzle the 1 tablespoon of olive oil over the steak. This small amount of oil helps to prevent the steak from sticking and ensures it gets a nice sear. Season the steak generously with a little more salt and pepper if you like, although the chimichurri will provide plenty of seasoning. Gently toss the steak cubes to ensure they are evenly coated with the olive oil. You can let the steak marinate at room temperature for about 30 minutes while you prepare your grill, or for a deeper flavor, cover and refrigerate for up to 2 hours. Avoid marinating the steak for too long in an acidic marinade, as it can start to break down the proteins and result in a mushy texture.

Assemble the Kabobs

Now for the fun part – assembling the kabobs! If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling. This will prevent them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, leaving a small space between each piece to ensure even cooking. You’ll want to aim for about 3-4 pieces of steak per skewer, depending on their size. Next, thread the peeled and deveined jumbo shrimp onto separate skewers, or alternate them with the steak on the same skewers if you prefer. The shrimp cook much faster than the steak, so be mindful of this when grilling. A good rule of thumb is to place them closer to the heat if you’re grilling them with steak, or cook them on a separate batch of skewers.

Grill the Kabobs

Preheat your grill to medium-high heat. This is crucial for getting a good sear on both the steak and the shrimp. Clean your grill grates thoroughly to prevent sticking. Carefully place the assembled kabobs onto the hot grill. If you’re grilling the steak and shrimp together, keep an eye on the shrimp as they will cook faster. Grill the steak for about 3-4 minutes per side for medium-rare, turning the kabobs frequently to ensure even cooking and prevent burning. The shrimp will only need about 2-3 minutes per side, or until they turn pink and opaque. You’re looking for a beautiful char on the steak and the shrimp to be just cooked through – avoid overcooking them, as they can become tough.

Serve and Enjoy

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for a couple of minutes. This allows the juices to redistribute within the steak, resulting in a more tender and flavorful bite. Arrange the hot kabobs on a serving platter. Generously spoon the fresh chimichurri sauce over the kabobs. You can also serve the chimichurri on the side for dipping, allowing everyone to add as much as they like. The vibrant green of the chimichurri against the beautifully charred steak and shrimp is visually stunning. These kabobs are fantastic served with a simple green salad, grilled corn on the cob, or fluffy rice. The combination of the savory steak, sweet shrimp, and bright, zesty chimichurri is a true taste of summer, no matter the season. Enjoy every delicious bite!

Conclusion:

There you have it! Our Surf and Turf Kabobs with Chimichurri Sauce recipe is a fantastic way to elevate your grilling game, bringin extractg together the best of both land and sea in a vibrant, flavorful package. The succulent shrimp and tender steak, perfectly charred on the grill, are elevated by the zesty, herbaceous punch of the homemade chimichurri. This dish is incredibly versatile and impressive enough for a special occasion while still being approachable for a weeknight feast. It’s a true crowd-pleaser that guarantees smiles all around.

For serving suggestions, these kabobs are delightful on their own, but they also pair wonderfully with a simple side salad, grilled corn on the cob, or fluffy rice. Get creative with your variations too! You could swap the shrimp for scallops or chunks of firm white fish, and try adding colorful bell peppers, onions, or even pineapple chunks to your kabobs for extra sweetness and texture. Don’t be shy with the chimichurri – it’s meant to be generously drizzled!

I truly encourage you to give these Surf and Turf Kabobs a try. They’re a celebration of fresh ingredients and simple grilling techniques, resulting in an unforgettable meal. Let me know how yours turn out!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when it has a chance to meld its flavors. You can make it a day or two in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

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

Shrimp cooks very quickly. A good tip is to add the shrimp to the kabobs during the last few minutes of grilling. They should turn pink and opaque when they’re done. You can also cook them separately if you’re concerned about timing.

Can I use different cuts of steak for the kabobs?

Yes, definitely! While sirloin or tenderloin are excellent choices for their tenderness, you can also use flank steak or skirt steak. Just be sure to cut them against the grain for the most tender results.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
6 servings

Ingredients

• 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, ((or more to taste))
• 3 pounds sirloin steak, (cut into 1-inch cubes)
• 1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
• 1 tablespoon olive oil

Instructions

1. Step 1
   To make the chimichurri sauce: In a medium bowl, whisk together 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, and ⅛ teaspoon cayenne pepper.
2. Step 2
   Thread the 3 pounds sirloin steak cubes onto skewers, alternating with the 1 package (16 ounces) jumbo shrimp.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat grill to medium-high heat. Grill kabobs for 3-4 minutes per side for medium-rare steak and cooked shrimp, or to your desired doneness.
5. Step 5
   Remove kabobs from the grill and let rest for a few minutes.
6. Step 6
   Serve the surf and turf kabobs immediately with the chimichurri sauce on the side for dipping.

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.