Ah, Grilled Surf & Turf Skewers with Chimichurri—a perfect combo of tender beef and succulent shrimp with a zesty, herb-packed sauce 🌿🍤🥩. Here’s a complete ingredient guide:
For the Skewers (Surf & Turf)
- 1 lb beef sirloin or tenderloin, cut into 1–1.5 inch cubes
- 1 lb large shrimp, peeled and deveined
- 2–3 bell peppers (red, yellow, green), cut into 1-inch pieces
- 1 red onion, cut into wedges
- Olive oil, for brushing
- Salt and black pepper, to taste
- Optional: lemon wedges for serving
For Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 4–5 garlic cloves, minced
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp lemon juice for extra brightness
Optional Marinade for Surf & Turf
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
💡 Notes:
- Skewers: If using wooden skewers, soak in water 30 min beforehand to prevent burning.
- Cooking order: Shrimp cooks faster than beef, so alternate pieces carefully or add shrimp later during grilling.
- Chimichurri: Best if made 1–2 hours ahead to allow flavors to meld.
If you want, I can give a step-by-step grilling guide that ensures perfectly cooked shrimp, juicy beef, and vibrant chimichurri for serving, with timing tricks so nothing overcooks.
Do you want me to do that?
