1-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.

2-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.

3-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.

4-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.

5-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.

6-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.