Skewers: Surf and Turf with Chimichurri

By:

Wade Lockhart

Published:

May 1, 2026

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Why You’ll Love This Surf And Turf Meets Chimichurri

This surf and turf chimichurri recipe brings together juicy steak and shrimp on skewers, finished with a fresh herb-packed sauce. It captures the best of surf and turf with a zesty twist that makes every bite exciting. Home cooks love how it fits right into busy grilling sessions.

Ease of Preparation

Whip up this surf and turf meets chimichurri in just 20 minutes prep and 10 minutes on the grill. The sauce needs 2 hours to meld flavors while you handle other tasks. No fancy skills required, perfect for weeknight dinners or casual cookouts.

Health Benefits

Sirloin steak offers lean protein packed with iron and B vitamins, while jumbo shrimp deliver omega-3s and low calories. Fresh herbs in the chimichurri add antioxidants. Check out shrimp health benefits and sirloin steak nutrition for more details on why this combo fuels your body right.

Versatility

Adapt this surf and turf with chimichurri for any diet. Swap proteins or add veggies easily. It works for family meals or parties, indoor or outdoor cooking.

Distinctive Flavor

The chimichurri sauce bursts with garlic, herbs, and a hint of heat from jalapeño and cayenne. It cuts through the rich steak and sweet shrimp perfectly. This surf and turf chimichurri stands out from plain grilled meats.

Fire up the grill and taste the magic of surf and turf meets chimichurri tonight!

Jump To

1. Why You’ll Love This Surf And Turf Meets Chimichurri
2. Essential Ingredients for Surf And Turf Meets Chimichurri
3. How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri
5. Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations
6. How to Store Surf And Turf Meets Chimichurri: Best Practices
7. FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri
8. Surf And Turf Meets Chimichurri

Essential Ingredients for Surf And Turf Meets Chimichurri

Gather these items for your surf and turf chimichurri skewers. Fresh ingredients make the dish shine. We list everything with exact amounts.

Chimichurri Sauce Ingredients

1 cup olive oil – Provides a smooth base and carries the herb flavors beautifully.
1/2 cup red wine vinegar – Adds tangy brightness to balance the richness of surf and turf.
2 cloves garlic, minced – Delivers bold, savory punch that pairs with grilled steak and shrimp.
2/3 cup minced shallot – Offers mild oniony depth without overpowering the fresh herbs.
2/3 cup minced fresh parsley – Brings vibrant green color and earthy freshness to the chimichurri.
2 tsp chopped fresh basil – Contributes sweet, peppery notes for layered herb taste.
2 tsp chopped fresh thyme – Adds woodsy aroma that complements grilled meats.
2 tsp chopped fresh oregano – Gives classic Mediterranean zest to the sauce.
2 tsp chopped cilantro – Introduces a citrusy edge for complexity.
1 jalapeño, finely chopped – Provides adjustable heat to spice up your surf and turf.
1 tsp sea salt – Enhances all flavors without overpowering.
1/8 tsp cayenne pepper (or more to taste) – Boosts the kick for those who love spice.

Surf and Turf Ingredients

3 lbs sirloin steak, cut into 1-inch cubes – Tender, flavorful beef that grills quickly on skewers.
16 ounces jumbo shrimp, peeled, deveined, tail-on – Succulent seafood that cooks fast and stays juicy.
1 tablespoon olive oil – Helps with grilling and prevents sticking.
Salt and pepper to taste – Simple seasonings that let the proteins shine.

Special Dietary Options

Vegan: Skip steak and shrimp; thread bell peppers, mushrooms, zucchini, or cherry tomatoes on skewers.

Gluten-free: All ingredients are naturally gluten-free; use metal skewers if avoiding wood soak.

Low-calorie: Reduce olive oil in sauce to 3/4 cup and use smaller steak portions.

How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide

Follow these clear steps for surf and turf with chimichurri success. Total time is 2 hours 30 minutes, including sauce melding. Prep time: 20 minutes. Cook time: 10 minutes. You’ll need wooden or metal skewers, grill (charcoal or gas), mixing bowls, basting brush, sharp knife, cutting board, measuring cups and spoons.

First Step: Make the Chimichurri Sauce

Stir all chimichurri ingredients together in a bowl: 1 cup olive oil, 1/2 cup red wine vinegar, 2 cloves minced garlic, 2/3 cup minced shallot, 2/3 cup minced fresh parsley, 2 tsp each chopped basil, thyme, oregano, cilantro, 1 finely chopped jalapeño, 1 tsp sea salt, 1/8 tsp cayenne. Let sit at room temperature for 2 hours. Flavors meld into a zesty surf and turf chimichurri perfect for drizzling. Stir occasionally. This step builds ahead while you prep proteins.

Second Step: Prepare the Skewers

If using wooden skewers, soak in water for 1 hour to prevent burning. Cut 3 lbs sirloin steak into 1-inch cubes. Thread steak cubes and 16 ounces jumbo shrimp (peeled, deveined, tail-on) onto skewers, alternating for even cooking. For vegan adaptations, use veggies here. Brush with 1 tablespoon olive oil. Season with salt and pepper to taste. This keeps everything juicy on the grill.

Third Step: Preheat and Grill

Preheat grill to medium-high, about 425°F. Place skewers on grates. Grill for 8-10 minutes, turning every 4 minutes with tongs or basting brush. Shrimp turn pink and opaque first; steak hits your doneness. No grill? See FAQ for alternatives. This surf and turf method gives great char marks.

Fourth Step: Check Doneness and Rest

Use a meat thermometer: shrimp done when pink and opaque; steak 130°F medium-rare, 140°F medium, 150°F medium-well. Remove from grill. Let rest 3-5 minutes. Tent with foil if needed. This locks in juices for tender surf and turf meets chimichurri.

Final Step: Serve with Sauce

Drizzle generously with chimichurri sauce. Serve hot. Pairs great with grilled vegetables, garden salad, roasted potatoes, or crusty bread. Wines like Cabernet Sauvignon or Sauvignon Blanc work well. Beers: light lager or citrusy IPA. Enjoy your surf and turf chimichurri right away for best flavor.

Steak Doneness Guide
Doneness	Internal Temp (°F)
Medium-Rare	130
Medium	140
Medium-Well	150

Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri

Protein and Main Component Alternatives

Swap 3 lbs sirloin for chicken breast or lamb cubes for different textures. Keep shrimp or go all-beef. For lighter meals, use less steak and more shrimp. These changes keep the surf and turf chimichurri vibe intact.

Vegetable, Sauce, and Seasoning Modifications

Add bell peppers, mushrooms, zucchini, or cherry tomatoes for veggie boost. Tone down jalapeño or cayenne for mild palates. Use apple cider vinegar if red wine vinegar is unavailable. These tweaks make surf and turf with chimichurri fit seasons or preferences. Try linking to garlic butter steak kabobs for more protein ideas.

Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations

Take your surf and turf chimichurri to the next level with these pointers.

Pro Cooking Techniques: Marinate steak cubes in olive oil, garlic, and herbs for 1 hour before skewering. Preheat grill well for sear without sticking. Soak wooden skewers always.

Flavor Variations: Adjust chimichurri heat with more jalapeño or cayenne. Alternate steak and shrimp for balance.

Presentation Tips: Arrange skewers on a platter, extra chimichurri on side. Garnish with parsley sprigs.

Make-Ahead Options: Prep sauce day before. Thread skewers ahead, grill fresh. Check shrimp kabobs for more skewer tricks.

Patience with the grill turns good skewers into great ones.

Vegetarian: Bell peppers, mushrooms, zucchini, cherry tomatoes.
Protein swap: Chicken breast or lamb cubes.

How to Store Surf And Turf Meets Chimichurri: Best Practices

Keep your surf and turf with chimichurri fresh for later.

Refrigeration: Refrigerate sauce in airtight container up to 3 days. Store grilled skewers (without sauce) wrapped tightly up to 3 days.

Freezing: Freeze grilled skewers (no sauce) up to 2 months, wrapped tightly.

Reheating: Grill on medium heat until warm, oven at 350°F for 10-15 minutes, or microwave on medium power 1-2 minutes. Avoid sogginess.

Meal Prep Considerations: Make sauce ahead, grill fresh batches. Perfect for busy weeks.

FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

What is surf and turf with chimichurri?

Surf and turf with chimichurri pairs tender steak and juicy shrimp on skewers, grilled to perfection and finished with a vibrant Argentine-style sauce. The sauce blends fresh parsley, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes for a zesty, herbaceous kick that cuts through the richness of the proteins. This dish serves 4 as a main course and takes about 30 minutes total: 20 minutes prep and 10 minutes grilling. It’s ideal for weeknight dinners or backyard parties. Pro tip: Alternate steak cubes and shrimp on skewers for even cooking, and brush with oil to prevent sticking. Pair it with grilled veggies or rice for a complete meal. (92 words)

Can I make chimichurri sauce ahead of time for surf and turf?

Yes, you can make chimichurri sauce up to 24 hours ahead, or even 3-5 days for best flavor as it develops. Finely chop 1 cup parsley, 3 garlic cloves, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp oregano, salt, and red pepper flakes to taste. Stir together and store in an airtight jar in the refrigerator. Before serving, let it sit at room temperature for 30 minutes to soften and release aromas. Avoid blending if you prefer texture. This saves time on grilling day and intensifies the tangy, garlicky notes that complement steak and shrimp perfectly. Shake well before drizzling over hot skewers. (112 words)

How do I cook surf and turf skewers without a grill?

No grill? Use a stovetop grill pan or oven broiler for great results. For the grill pan: Heat over medium-high with oil, add skewers in a single layer, and cook 2-3 minutes per side, turning frequently for char marks. Total cook time: 8-10 minutes. For broiling: Position oven rack 6 inches from heat, preheat on high, place skewers on a foil-lined baking sheet, and broil 3-4 minutes per side, flipping halfway. Watch closely to avoid overcooking. Both methods mimic grill flavor—season steak and shrimp with salt, pepper, and garlic powder first. Rest 5 minutes before serving with chimichurri. Serves even char without outdoor setup. (108 words)

How can I tell when shrimp and steak are done in surf and turf?

Check shrimp first—they cook fast and turn pink, opaque, and curl into a loose “C” shape when ready (about 2-3 minutes per side at 400°F grill heat). For steak (sirloin or tenderloin cubes work best), use an instant-read thermometer: aim for 130°F internal for medium-rare, 140°F for medium, or 150°F for medium-well. Cut into 1.5-inch pieces for quick, even cooking. Avoid overcooking shrimp past opacity to prevent toughness. After grilling, tent skewers with foil for 5 minutes—carryover heat finishes them. This ensures juicy steak and tender shrimp every time. Pair with chimichurri right away for maximum flavor absorption. (104 words)

How do I store leftover surf and turf with chimichurri?

Cool cooked surf and turf skewers completely, then store separately from chimichurri for best texture. Place skewers in an airtight container in the fridge up to 3 days—reheat gently in a 350°F oven for 5-7 minutes or microwave in 30-second bursts to avoid drying out. Chimichurri keeps 5-7 days refrigerated in a jar; stir before use. For longer storage, freeze skewers up to 1 month (thaw overnight in fridge) and chimichurri up to 3 months (thaw in fridge). Re-crisp on a hot grill pan. Avoid freezing assembled skewers. This keeps the dish fresh-tasting for quick meals—enjoy cold shrimp in salads too. (102 words)

Skewers: Surf and Turf with Chimichurri