Surf and Turf Skewers Recipe

These Surf and Turf Skewers are the ultimate combination of tender, juicy steak and plump, flavorful shrimp, grilled to perfection alongside vibrant bell peppers and topped with a zesty chimichurri sauce.

Whether you’re hosting a summer cookout, a family dinner, or just craving something special, these skewers will impress with their bold flavors and simple preparation.

Ingredients

For the Skewers:

• 1 lb sirloin or filet mignon, cut into 1-inch cubes
• 1/2 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)
• Wooden or metal skewers

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp red wine vinegar
• 1/3 cup olive oil

Instructions

1. Prepare the Skewers

If using wooden skewers, soak them in warm water for at least 30 minutes. This prevents them from burning on the grill. While they soak, cut the steak into 1-inch cubes and bell pepper into bite-sized pieces to ensure even cooking.

2. Season the Ingredients

In a large bowl, combine the steak cubes and shrimp. Drizzle with olive oil, then sprinkle with salt, black pepper, smoked paprika, garlic powder, and red pepper flakes. Toss everything together to evenly coat. Let the mixture marinate for at least 15-20 minutes while you prepare the chimichurri.

3. Assemble the Skewers

Thread the steak, shrimp, and bell pepper pieces onto the skewers, alternating ingredients for a balanced presentation. Don’t overcrowd the skewers, as this can prevent even cooking. Aim to leave a little space between each ingredient to allow heat to circulate properly.

4. Make the Chimichurri Sauce

In a small bowl, mix together the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper. Pour in the red wine vinegar, then slowly whisk in the olive oil until fully combined. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld.

5. Grill the Skewers

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

• Place the skewers on the grill and cook for 4-5 minutes per side for the steak (or until your desired doneness is reached).
• Cook the shrimp for 2-3 minutes per side until they turn opaque and pink.
• Be mindful not to overcook the shrimp, as they can become rubbery quickly.

6. Serve with Chimichurri

Once grilled, remove the skewers from the heat and let them rest for 5 minutes to allow the juices to redistribute. Drizzle generously with chimichurri sauce and serve warm.

Cooking Tips & Notes

• Choose high-quality steak: Tender cuts like sirloin, filet mignon, or ribeye work best for these skewers. If using cheaper cuts like flank steak, marinate them for at least an hour to enhance tenderness.
• Use large shrimp: Shrimp sizes labeled as 16/20 or larger work best for skewers, as they hold up well to grilling and don’t overcook as quickly.
• Keep an eye on the shrimp: Overcooked shrimp become tough and rubbery. As soon as they turn opaque and pink, remove them from the grill.
• Grill at medium-high heat: Cooking at 400-450°F (205-230°C) allows for a nice sear without burning the exterior.
• Let the steak rest: Even small cuts of steak need a few minutes to rest after grilling. This helps retain moisture and keeps the meat juicy.
• Use fresh herbs: The chimichurri sauce tastes best with fresh parsley and cilantro. Dried herbs won’t give the same vibrant flavor.

Serving Suggestions

• Pair with grilled vegetables: Serve alongside grilled zucchini, asparagus, or corn on the cob for a complete meal.
• Make it a taco night: Serve the skewers with warm tortillas, avocado slices, and extra chimichurri for a surf-and-turf taco experience.
• Serve over rice or quinoa: A side of garlic butter rice, cilantro-lime rice, or quinoa pairs beautifully with the juicy steak and shrimp.
• Add a fresh salad: A simple arugula or mixed greens salad with a light lemon vinaigrette adds freshness to balance the richness of the dish.
• Pair with the right drink: A Malbec, Cabernet Sauvignon, or even a citrusy white wine like Sauvignon Blanc complements the bold flavors perfectly.

These Surf and Turf Skewers bring together the perfect balance of smoky, juicy steak, succulent shrimp, and vibrant chimichurri. Whether you’re grilling for a casual dinner or an outdoor gathering, this dish will surely be a crowd favorite!