Surf and Turf Kabobs Chimichurri – Easy Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece, a symphony of flavors and textures that truly elevates your grilling game. Imagin extracte succulent, perfectly grilled chunks of tender steak mingling with sweet, juicy shrimp, all skewered together for an effortless and impressive meal. This dish is a perennial crowd-pleaser for a reason: it’s the ultimate indulgence, offering the best of both land and sea in every delicious bite. What makes these Surf and Turf Kabobs with Chimichurri Sauce so special is the vibrant, herbaceous chimichurri. This zesty Argentinean sauce, bursting with parsley, garlic, oregano, and a hint of vinegar, cuts through the richness of the steak and seafood, creating a perfectly balanced flavor explosion. Get ready to ignite your grill and your taste buds!

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Ingredients:

Preparing the Chimichurri Sauce

This vibrant and herbaceous chimichurri sauce is the perfect complement to the rich surf and turf. Its bright, zesty flavor cuts through the richness of the steak and shrimp beautifully. To make it, we’ll combine a few key ingredients in a bowl. In a medium-sized bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This forms the base of our sauce, providing both richness and a pleasant tang. Next, add in the minced garlic and the minced shallot. These aromatics will infuse the sauce with depth and a subtle sweetness. Now for the herbs – this is where the magic happens! Stir in the ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these fresh herbs creates an incredibly fragrant and complex flavor profile. For a touch of heat, add the finely chopped medium jalapeno. Remember to remove the seeds and membranes if you prefer a milder sauce. Finally, season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne if you like things extra spicy. Whisk everything together until well combined. For the best flavor, it’s ideal to let the chimichurri sit for at least 15-30 minutes at room temperature, or even longer in the refrigerator, to allow the flavors to meld. You can make this sauce a day in advance – the flavors will only deepen.

Marinating and Skewering the Kabobs

Now, let’s prepare our stars: the sirloin steak and jumbo shrimp. We want them to absorb all those delicious marinade flavors before hitting the grill. In a large bowl, combine the 3 pounds of sirloin steak cubes and the 1 package of jumbo shrimp. Drizzle them with the 1 tablespoon of olive oil. This helps to prevent sticking and ensures a nice sear on the grill. Toss everything gently to coat. Now, it’s time for the fun part – skewering! If you are using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Thread the steak cubes and shrimp onto the skewers, alternating between them for a beautiful presentation. You can also add vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this classic surf and turf, we’re keeping it pure. Aim for even-sized pieces so they cook at a similar rate. Don’t overcrowd the skewers; leave a little space between the pieces to allow for even cooking and crisping.

Grilling the Kabobs

Preheat your grill to medium-high heat. This is crucial for getting a good sear on the steak and shrimp, locking in their juices. Make sure your grill grates are clean and lightly oiled to prevent sticking. Carefully place the prepared kabobs onto the hot grill. We’re looking for a beautiful char on the outside and a perfectly cooked interior.

Cooking Time and Doneness

For the sirloin steak, cook the kabobs for about 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remember that the steak cubes are smaller and will cook faster than a whole steak. The shrimp cook very quickly; they will turn pink and opaque in about 2-3 minutes per side. Keep a close eye on them, as overcooked shrimp can become tough. You can use an instant-read thermometer to check the internal temperature of the steak; 130-135°F is ideal for medium-rare. It’s always better to err on the side of caution and undercook slightly, as the kabobs will continue to cook a little after being removed from the grill.

Resting and Serving

Once your kabobs are perfectly grilled, remove them from the heat and let them rest for 5 minutes on a platter. This resting period allows the juices to redistribute throughout the steak, ensuring a more tender and flavorful bite. While the kabobs are resting, give them a generous drizzle of the prepared chimichurri sauce. You can also serve the extra chimichurri on the side for dipping. These Surf and Turf Kabobs with Chimichurri Sauce are fantastic served with a fresh salad, grilled corn on the cob, or your favorite side dish. Enjoy this explosion of flavor!

Conclusion:

There you have it – the ultimate guide to creating delicious Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a true winner because it perfectly balances the richness of tender steak and succulent shrimp with the bright, herbaceous punch of a homemade chimichurri. It’s an impressive dish that’s surprisingly easy to assemble, making it ideal for weeknight dinners or weekend entertaining. The vibrant flavors and beautiful presentation are guaranteed to impress your guests (and yourself!).

These kabobs are incredibly versatile. Serve them over a bed of fluffy rice, alongside a fresh green salad, or tucked into warm pita bread for a delightful wrap. For variations, feel free to swap out the steak for sirloin or ribeye, or add other seafood like scallops or firm white fish. You can also incorporate colorful vegetables like bell peppers, cherry tomatoes, and zucchini onto the skewers for added flavor and nutrition. I highly encourage you to give these Surf and Turf Kabobs a try – you won’t be disappointed!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made a few hours in advance to allow the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You can also make it up to two days ahead.

What kind of steak is best for these kabobs?

For the best results, choose a tender cut of steak that grills well, such as sirloin, New York strip, or even ribeye. Cut the steak into uniform cubes for even cooking.

Can I use pre-made chimichurri?

While pre-made chimichurri can be a convenient option, making it fresh really elevates the flavor of these kabobs. The vibrant, herbaceous notes are what make this recipe so special!

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
25 Minutes

Cook Time
15 Minutes

Total Time
40 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
   For the chimichurri sauce: In a bowl, combine 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Whisk to combine. Set aside to allow flavors to meld.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with shrimp. You can also make separate skewers for steak and shrimp if preferred.
3. Step 3
   Brush the kabobs with the remaining 1 tablespoon of olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-6 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the surf and turf kabobs immediately, drizzled generously with the prepared chimichurri sauce.

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.