What’s the perfect dish for a summer evening? Grilled surf and turf skewers with a tangy homemade chimichurri sauce, made easy with quick marinating and a simple grill method, featuring tender shrimp and steak, save this idea for your next weeknight dinner inspiration.

grilled surf and turf skewers with chimichurri on a cutting board

Introduction

Imagine a dish that combines the elegance of a steakhouse with the casual charm of a backyard barbecue. Grilled surf and turf skewers with chimichurri on a cutting board is a recipe that achieves this perfect blend, offering a flavorful, visually appealing meal that is both easy to prepare and impressive to serve. By using everyday ingredients in a creative way, you can enjoy a gourmet experience without the fuss, making it perfect for special occasions or a simple evening with friends and family.

Why This Works

• Flavor balance and ingredient accessibility: The combination of grilled shrimp and steak, paired with the tangy freshness of chimichurri, creates a balanced flavor profile that is both sophisticated and approachable. The ingredients are readily available, making this dish accessible to anyone looking to elevate their dining experience.
• Ease of preparation: Despite its elegant presentation, this dish is surprisingly easy to prepare. The skewers can be assembled and grilled in a matter of minutes, and the chimichurri sauce can be made ahead of time, reducing last-minute stress.
• Impressive results with minimal effort: The key to this recipe’s success lies in its ability to deliver impressive results with minimal effort. The colorful skewers, paired with the vibrant green chimichurri sauce, make for a stunning presentation that is sure to impress your guests.

Key Ingredients

The main ingredients for this recipe include succulent shrimp, tender steak (such as ribeye or sirloin), fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. For practical substitutions, you can use chicken or tofu for a non-seafood or vegetarian option, and basil or cilantro as alternatives to parsley. The chimichurri sauce, with its bright, herby flavor, is the perfect accompaniment to the rich flavors of the grilled meats, adding a depth and complexity to the dish that elevates it beyond a simple grilled meal.

Instructions

1. Step 1: Begin by preparing your ingredients. Chop the parsley, oregano, and garlic. Cut the steak and shrimp into bite-sized pieces. Thread the steak and shrimp onto skewers, leaving a little space between each piece to ensure even cooking.
2. Step 2: In a bowl, mix together the chopped parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper to make the chimichurri sauce. Adjust the seasoning to taste. This sauce can be made ahead of time and refrigerated until ready to use.
3. Step 3: Preheat your grill to medium-high heat. Brush the skewers with a little olive oil and season with salt and pepper. Grill the skewers for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired level of doneness and the shrimp are pink and fully cooked.
4. Step 4: Once the skewers are cooked, remove them from the grill and let them rest for a minute or two. Serve the skewers on a cutting board, drizzled with the chimichurri sauce. You can also serve with additional sides, such as grilled vegetables or a salad, to round out the meal.

Handy Tips

• When threading the skewers, make sure to leave a little space between each piece of meat to allow for even cooking. This will prevent the meat from steaming instead of searing, resulting in a more tender and flavorful final product.
• Don’t overcook the steak or shrimp. The steak should be cooked to your desired level of doneness, and the shrimp should be pink and fully cooked but still tender. Overcooking can result in tough, dry meat that lacks flavor and texture.
• Let the skewers rest for a minute or two before serving. This allows the juices to redistribute, making the meat more tender and flavorful. It’s a simple step that can make a big difference in the final quality of the dish.

Heat Control

For this recipe, it’s essential to control the heat of your grill to achieve the perfect doneness. Medium-high heat is ideal for searing the outside of the meat while cooking it to the desired level of doneness on the inside. Make sure to turn the skewers occasionally to prevent burning and ensure even cooking. The steak should be cooked to an internal temperature of at least 135°F for medium-rare, 145°F for medium, and 160°F for medium-well or well-done. The shrimp should be cooked until they are pink and fully opaque, which should take about 2-3 minutes per side.

Crunch Factor

The crunch factor in this dish comes from the slightly charred exterior of the grilled meats and the fresh, herbaceous flavor of the chimichurri sauce. To achieve this, make sure to grill the skewers over medium-high heat, which will give them a nice sear on the outside. Additionally, use fresh and high-quality ingredients for the chimichurri sauce, as this will ensure the best flavor and texture. The combination of the crunchy exterior and the tender interior, paired with the bright, herby flavor of the chimichurri, creates a dish that is both satisfying and delicious.

Pro Kitchen Tricks

• Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. This is especially important when cooking for a group, as it ensures that everyone’s meat is cooked to their liking.
• Let the steak rest for a few minutes before slicing to allow the juices to redistribute. This simple step can make a big difference in the final quality of the dish, resulting in a more tender and flavorful final product.
• Make the chimichurri sauce ahead of time and refrigerate it until ready to use. This allows the flavors to meld together, resulting in a more complex and delicious final product.

Storage Tips

• Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, simply grill or pan-fry the skewers until heated through.
• Store the chimichurri sauce in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using.
• Consider freezing the chimichurri sauce for up to 3 months. Simply thaw and stir before using. This is a great way to have a delicious and flavorful sauce on hand at all times.

Gift Packaging Ideas

If you’re looking to give this dish as a gift, consider packaging the skewers and chimichurri sauce in a beautiful wooden crate or basket. Add some fresh herbs and a bottle of wine for a complete gift. You could also package the chimichurri sauce in a decorative jar with a ribbon and gift tag. This makes for a thoughtful and delicious gift that is sure to be appreciated.

Flavor Variations

• Different spices: Try adding some smoked paprika or chipotle peppers to the chimichurri sauce for a smoky flavor. You could also add some dried oregano or thyme for a more herbal flavor.
• Creative toppings: Consider adding some diced onions, bell peppers, or mushrooms to the skewers for added flavor and texture. You could also top the skewers with some crumbled feta cheese or chopped fresh herbs.
• Ingredient swaps: Swap out the steak for chicken or pork, or use tofu for a vegetarian option. You could also use different types of seafood, such as scallops or swordfish, for a unique flavor and texture.

Troubleshooting

• Texture problems: If the steak is too tough, it may be overcooked. Try cooking it to a lower internal temperature next time. If the shrimp are too tough, they may be overcooked as well. Try cooking them for a shorter amount of time.
• Ingredient replacements: If you don’t have parsley, you can substitute it with basil or cilantro. If you don’t have red wine vinegar, you can substitute it with white wine vinegar or lemon juice.
• Over/undercooking signs: If the steak is overcooked, it will be dry and tough. If it’s undercooked, it will be raw and pink in the center. If the shrimp are overcooked, they will be tough and rubbery. If they’re undercooked, they will be raw and translucent.

FAQs

• Can I freeze it? Yes, you can freeze the chimichurri sauce for up to 3 months. Simply thaw and stir before using.
• Is it gluten-free? Yes, this recipe is gluten-free. Just be sure to check the ingredients of the red wine vinegar to ensure it’s gluten-free.
• Can I double the recipe? Yes, you can easily double or triple this recipe to feed a larger crowd. Just be sure to adjust the cooking time accordingly.

Conclusion

In conclusion, grilled surf and turf skewers with chimichurri on a cutting board is a recipe that offers a perfect blend of elegance and ease. By following the simple steps outlined in this recipe, you can create a dish that is both flavorful and visually appealing, making it perfect for special occasions or everyday meals. Don’t be afraid to experiment with different ingredients and flavor variations to make the dish your own, and enjoy the process of creating a truly delicious and memorable meal.