Surf & Turf Skewers with Chimichurri Sauce Recipe Ideas

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Why You’ll Love This Surf & Turf Skewers with Chimichurri Sauce

Ease of preparation: This surf & turf skewers recipe is delightfully simple and fast, perfect for weeknight dinners or unexpected guests. With minimal chopping and a straightforward marinating process, you can enjoy a delicious homemade meal in about 30 minutes.
Health benefits: Combining lean proteins from succulent sirloin steak and jumbo shrimp, these skewers provide a balanced, nutrient-rich meal. The vibrant chimichurri sauce, made from fresh herbs and olive oil, adds antioxidants and healthy fats, contributing to overall wellness.
Versatility: Adapt this surf & turf dish easily for different dietary needs. Switch beef for tofu or shrimp for mushrooms to create vegan or vegetarian options, or adjust vegetable additions for personal taste, all without sacrificing flavor.
Distinctive flavor: The grilled steak and shrimp pair beautifully with the bright, herbaceous, and tangy chimichurri sauce. This combination provides a unique and refreshing twist on traditional surf & turf, offering a satisfying balance of textures and tastes.

Essential Ingredients for Surf & Turf Skewers with Chimichurri Sauce

3 pounds sirloin steak, cut into 1-inch cubes – tender, flavorful beef for the surf & turf experience.
16 ounces jumbo shrimp, peeled and deveined with tails on – providing a sweet, juicy seafood counterpart.
1 cup finely minced fresh herbs (⅔ cup parsley, 2 tsp each of basil, thyme, oregano, cilantro) – the fresh base for vibrant chimichurri sauce.
½ cup red wine vinegar – adds acidity and brightness to the sauce.
⅔ cup minced shallot or red onion – contributes subtle sweetness and crunch.
2 cloves garlic, minced – infuses pungent aromatic depth.
1 medium jalapeño, seeded and finely chopped – provides a mild, spicy kick.
1 teaspoon sea salt – essential for seasoning balance.
⅛ teaspoon cayenne pepper (adjust to taste) – adds heat complexity.
¾ cup olive oil – backbone of the sauce, supplying richness and healthy fats.
Optional: juice of 1 lemon – offers fresh brightness.
2 large bell peppers, cut into ½ inch cubes (optional) – adds color and texture to the skewers.
1 tablespoon olive oil – for brushing skewers before grilling.
Salt and pepper to taste – to season meat and shrimp.
Wooden skewers (soaked 30 minutes) – prevent burning during grilling.

Special Dietary Options:

Vegan: Replace sirloin steak with firm tofu or tempeh; substitute shrimp with marinated mushrooms.
Gluten-free: All ingredients are naturally gluten-free; ensure no cross-contamination.
Low-calorie: Use lean meat cuts, reduce olive oil amount, and add more vegetables for fullness with fewer calories.

How to Prepare the Perfect Surf & Turf Skewers with Chimichurri Sauce: Step-by-Step Guide

First Step: Prep All Ingredients

Trim sirloin steak and cut into evenly sized 1-inch cubes. Peel and devein jumbo shrimp, leaving tails on for grip and presentation. Wash and finely mince fresh herbs for chimichurri. Dice shallots or red onion, mince garlic, and seed and finely chop jalapeño.

Second Step: Make Chimichurri Sauce

In a bowl, combine minced herbs, red wine vinegar, shallots, garlic, jalapeño, sea salt, cayenne pepper, olive oil, and lemon juice if using. Whisk well to blend all flavors and let rest at room temperature for at least 1 to 2 hours to deepen the taste.

Third Step: Assemble the Skewers

Thread steak cubes, shrimp, and optionally bell pepper pieces alternately onto soaked wooden skewers, leaving about 1 inch free on each end to handle easily. This alternating pattern ensures a balanced flavor and attractive presentation.

Fourth Step: Season and Preheat Grill

Brush skewers lightly with olive oil and season generously with salt and pepper. Preheat grill or grill pan to medium-high heat, approximately 425°F, applying oil to grates using an oiled cloth to prevent sticking and flare-ups.

Fifth Step: Grill the Skewers

Place skewers on the grill and cook for 8 to 10 minutes total. Turn skewers every 3 to 4 minutes to ensure even cooking, until shrimp turn opaque and steak reaches desired doneness. Medium-rare is recommended for steak to prevent overcooked shrimp.

Final Step: Serve with Chimichurri Sauce

Remove skewers from the grill and let rest for a few minutes. Generously drizzle chimichurri sauce over the skewers, serving extra on the side for dipping. Garnish with fresh herbs for visual appeal and freshness. Serve immediately with your favorite sides.

Tip: Consistently sized pieces of steak and shrimp ensure even cooking, and allowing chimichurri sauce to rest enhances its vibrant flavor.

Dietary Substitutions to Customize Your Surf & Turf Skewers with Chimichurri Sauce

Protein and Main Component Alternatives

Substitute sirloin steak with chicken breast or turkey for leaner meat options.
Replace shrimp with scallops or firm white fish fillets for different seafood flavors.
Use tofu, tempeh, or seitan for plant-based, vegan-friendly skewers with chimichurri.

Vegetable, Sauce, and Seasoning Modifications

Add bell peppers, zucchini, or cherry tomatoes to skewers for extra texture, color, and nutrition.
Modify chimichurri by introducing cilantro, mint, or lemon zest for varied aromatic profiles.
Reduce red chili flakes for milder sauce or add smoked paprika or cayenne for extra heat.

Mastering Surf & Turf Skewers with Chimichurri Sauce: Advanced Tips and Variations

Pro cooking techniques: Use a cast-iron grill pan to create an even sear and better Maillard reaction on steak and shrimp. Marinate proteins at least 30 minutes to allow flavors to deepen.
Flavor variations: Add spices like smoked paprika or cumin to the chimichurri sauce or swap red wine vinegar with lemon juice or balsamic for varied acidity.
Presentation tips: Serve skewers on a rustic wooden platter garnished with fresh herbs and lemon wedges. Drizzle extra chimichurri artistically over for a professional look.
Make-ahead options: Chimichurri sauce can be made up to 24 hours ahead to develop flavor. Assemble skewers a few hours prior to cooking and refrigerate, grilling just before serving for convenience.

How to Store Surf & Turf Skewers with Chimichurri Sauce: Best Practices

Storage Method	Instructions	Tips
Refrigeration	Store cooked skewers in an airtight container in the refrigerator. Keep chimichurri sauce separate to maintain its freshness. Consume within 3 days.	Reheat gently to maintain moisture and texture.
Freezing	Wrap cooked skewers tightly in foil and place in freezer-safe bags. Freeze for up to 1 month. Freeze chimichurri sauce separately.	Thaw overnight in refrigerator before reheating.
Reheating	Reheat skewers in an oven at 350°F for 10-15 minutes, avoiding overcooking. Warm chimichurri sauce separately at room temperature or briefly in microwave.	Brush skewers with chimichurri after reheating for fresh flavor.
Meal prep	Grill multiple skewers at once and store components separately for easy reassembly and reheating throughout the week.	Maintains best texture and taste.

FAQs: Frequently Asked Questions About Surf & Turf Skewers with Chimichurri Sauce

What are Surf & Turf Skewers with Chimichurri Sauce?

Surf & Turf Skewers combine pieces of grilled red meat, typically steak, with seafood such as shrimp, served on skewers. The chimichurri sauce, a tangy and herb-packed condiment from South America, is added to enhance the flavor. This dish offers a balanced mix of savory, juicy steak and fresh, tender seafood, complemented by the bright, garlicky sauce.

How do you make chimichurri sauce for Surf & Turf Skewers?

To make chimichurri sauce, finely chop fresh parsley, oregano, and garlic. Mix these with red wine vinegar, olive oil, salt, black pepper, and a pinch of cayenne or red pepper flakes. Let the sauce sit for at least an hour at room temperature to allow the flavors to meld. This sauce pairs well with both grilled steak and shrimp on the skewers.

What’s the best way to prepare and grill Surf & Turf Skewers?

Start by soaking wooden skewers in water for 30 minutes to prevent burning. Cut steak into 1-inch cubes and peel and devein shrimp. Alternate the steak and shrimp on skewers with some space between pieces for even cooking. Brush them lightly with olive oil and season with salt and pepper. Grill over medium-high heat for about 3-4 minutes per side until shrimp is opaque and steak reaches desired doneness.

Can I prepare Surf & Turf Skewers in advance?

Yes, you can prepare the skewers a few hours before grilling. Assemble the skewers, cover them, and refrigerate to let the flavors meld. Chimichurri sauce can be made a day ahead and stored in the fridge. Take the skewers out about 30 minutes before grilling to bring them to room temperature for more even cooking.

Is chimichurri sauce healthy to eat with Surf & Turf Skewers?

Yes, chimichurri sauce is generally healthy. It’s made from fresh herbs, olive oil, vinegar, and spices without added sugars or preservatives. The olive oil provides healthy fats, and the herbs add antioxidants. When enjoyed alongside grilled protein like steak and shrimp, it creates a satisfying meal with nutritious ingredients and bold flavors.

Surf & Turf Skewers with Chimichurri Sauce Featuring Juicy Steak and Succulent Shrimp