1-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.

2-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.

3-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.

4-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.

5-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.