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Grilled Steak & Shrimp Skewers with Chimichurri

Juicy grilled steak and shrimp skewers finished with a bold, fresh chimichurri sauce for the ultimate surf-and-turf meal.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main
Cuisine: American, Grill
Calories: 420

Ingredients
  

Steak & Shrimp
  • 1.5 lb sirloin or ribeye steak cut into cubes
  • 1 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp smoked paprika
Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 cup extra-virgin olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Grill
  • Mixing bowls
  • Skewers
  • Tongs

Method
 

  1. Soak wooden skewers in water for at least 30 minutes if using.
  2. In a large bowl, combine olive oil, lemon juice, garlic, salt, pepper, and smoked paprika.
  3. Add steak cubes and shrimp, tossing gently to coat. Marinate 15–20 minutes.
  4. In a separate bowl, mix parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
  5. Slowly stir in olive oil until chimichurri is well combined. Set aside.
  6. Preheat grill to medium-high heat and oil grates.
  7. Thread steak and shrimp alternately onto skewers.
  8. Grill skewers for 2–3 minutes per side until steak is cooked to preference and shrimp are opaque.
  9. Remove from grill and rest 5 minutes.
  10. Serve skewers topped with chimichurri or with sauce on the side.

Notes

For best results, use large shrimp and avoid overcooking. Chimichurri can be made up to 24 hours in advance.