1-First Step: Mix the chimichurri sauceStir together the chimichurri sauce ingredients in a medium bowl: 1 cup chimichurri sauce base, 1/2 cup red wine vinegar, 2 cloves minced garlic, 2/3 cup minced shallot, 2/3 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 finely chopped jalapeno, 1 teaspoon sea salt, and 1/8 teaspoon cayenne pepper. Let the mixture sit at room temperature for 2 hours, or even a few hours if you have time. This resting time helps the herbs soften and the vinegar pull everything together.

2-Second Step: Soak the wooden skewersPlace the wooden skewers in water and soak them for at least 1 hour. If you are in a hurry, 30 minutes is the minimum, but longer is better. This simple step helps keep the skewers from burning on the grill. If you are using metal skewers, you can skip this part, which is handy for frequent grillers.

3-Third Step: Preheat the grillPreheat your grill to medium-high heat, about 425°F. This heat level gives the steak a good sear and cooks the shrimp fast enough to stay juicy. Before adding the food, oil the grill grates safely by dipping a cloth or paper towel in oil and brushing the grates lightly. That small step helps reduce sticking and makes turning the kebabs much easier.

4-Fourth Step: Cut and thread the meat and shrimpCut the 3 pounds of sirloin steak into 1-inch cubes if that has not already been done. Try to keep the pieces as even as possible so they cook at the same pace. Thread the steak cubes and jumbo shrimp onto the skewers, alternating if you want a pretty presentation or keeping them grouped if that works better for your cooking style. Since the shrimp will shrink as they grill, do not pack them too tightly.

5-Fifth Step: Season and oil the skewersBrush the assembled skewers with 1 tablespoon oil, then season lightly with salt and pepper. Go easy on the salt because the chimichurri sauce already has sea salt in it. If you like a stronger crust on the steak, a light seasoning on the beef pieces before skewering can help, but avoid overdoing it since the sauce brings a lot of flavor.

6-Sixth Step: Grill the kebabsPlace the skewers on the preheated grill and cook for 8 to 10 minutes total, turning every 4 minutes. The shrimp should turn white and opaque, and the steak should reach your preferred doneness. For medium-rare steak, remove the kebabs as soon as the beef is just firming up. If you prefer the steak more done, leave them on a little longer, but keep a close eye on the shrimp so they do not dry out.

7-Final Step: Finish with chimichurri and serveRemove the skewers from the grill and drizzle them generously with the chimichurri sauce. You can also serve extra sauce on the side for dipping. These kebabs are great with grilled corn, a simple green salad, roasted potatoes, or rice. For a full cookout spread, pair them with a side like grilled vegetables with a zesty marinade.