Skewers: Surf and Turf with Chimichurri

By:

Wade Lockhart

Published:

April 30, 2026

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Why You’ll Love This Surf And Turf Meets Chimichurri

Surf And Turf Meets Chimichurri brings steak and shrimp together on one skewer, then finishes everything with a bright herb sauce that wakes up every bite. It is a great fit for backyard grilling, busy weeknights, and special meals that still feel simple to make.

Easy preparation: The ingredients are straightforward, the cook time is short, and the grill does most of the work. You can have the sauce mixed ahead of time while the meat rests.
Better balance: Sirloin steak gives you satisfying protein, while jumbo shrimp adds a lighter seafood option. The chimichurri sauce brings fresh herbs and vinegar, which helps balance the richness of the meat.
Flexible for many eaters: This surf and turf recipe can fit low-carb meals, gluten-free dinners, and even meat-free swaps if you want to change the skewer mix.
Bold flavor: The smoky grill marks, juicy steak, and tender shrimp taste even better with the garlicky, herb-packed chimichurri drizzled over the top.

Fresh chimichurri and hot-off-the-grill skewers are a strong match because the sauce cuts through the richness and adds a clean, lively finish.

If you enjoy grilling recipes with real fire-and-smoke character, this one fits right into your rotation. For another steak-forward meal, you may also like this herb-infused filet mignon recipe or browse more grill ideas like grilled sirloin steak.

Recipe Detail	What to Expect
Prep Time	20 minutes
Cook Time	10 minutes
Total Time	2 hours 30 minutes
Servings	About 4

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. Protein and Main Component Alternatives
5. Vegetable, Sauce, and Seasoning Modifications
6. Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations
7. How to Store Surf And Turf Meets Chimichurri: Best Practices
8. FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri
9. Surf And Turf Meets Chimichurri

Essential Ingredients for Surf And Turf Meets Chimichurri

Chimichurri Sauce Ingredients

1 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
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 jalapeno, finely chopped
1 teaspoon sea salt
1/8 teaspoon cayenne pepper, or more to taste

Surf and Turf Ingredients

3 pounds sirloin steak, cut into 1-inch cubes
16 ounces jumbo shrimp, peeled and deveined with tail-on
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

Equipment Needed

Skewers
Grill
Mixing bowls
Basting brush
Sharp knife and cutting board
Measuring cups and spoons

Special Dietary Options

Vegan: Swap the steak and shrimp for bell peppers, mushrooms, zucchini, and cherry tomatoes.
Gluten-free: The recipe is naturally gluten-free as written, as long as your seasonings and vinegar are certified gluten-free.
Low-calorie: Use a little less olive oil and serve with grilled vegetables or a crisp salad instead of starchy sides.

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

First Step: Mix the chimichurri

Start by making the sauce so it has time to sit and develop flavor. In a mixing bowl, stir together the olive oil, red wine vinegar, minced garlic, minced shallot, parsley, basil, thyme, oregano, cilantro, jalapeno, sea salt, and cayenne pepper. Mix well until everything looks evenly combined.

Leave the chimichurri at room temperature for two hours. This resting time helps the herbs and garlic soften into the oil and vinegar. Stir it once or twice while it rests if you notice the ingredients separating.

Letting the sauce sit is one of the easiest ways to get deeper flavor without adding extra work.

Second Step: Get the skewers ready

If you are using wooden skewers, soak them in water for 1 hour so they do not burn on the grill. While they soak, set out your steak, shrimp, oil, salt, pepper, and tools. A sharp knife and cutting board make it easier to cut the sirloin into even 1-inch cubes.

Keeping the cubes similar in size helps them cook at the same pace. This matters because shrimp cooks quickly, and you want the steak pieces to finish around the same time.

Third Step: Season the proteins

Cut the 3 pounds of sirloin steak into 1-inch cubes if that is not already done. Place the steak and the 16 ounces of jumbo shrimp in separate bowls or combine them gently if you prefer. Brush or toss them with 1 tablespoon olive oil, then season with salt and pepper to taste.

If you have time, you can marinate the steak cubes in olive oil, garlic, and herbs for an hour before grilling. That small step gives the meat extra flavor and works well for a weekend cookout or planned dinner.

Fourth Step: Thread the skewers

Carefully thread the steak and shrimp onto the skewers, alternating them if you want a classic surf and turf look. Do not pack the pieces too tightly, because a little space helps the heat move around each piece and cook them more evenly.

If you want a more colorful presentation, leave a small gap between pieces or add a vegetable on separate skewers. This is also helpful if you are making a few versions for different guests.

Fifth Step: Preheat the grill

Preheat your grill to medium-high heat, about 425 degrees Fahrenheit. This temperature gives you a good sear on the steak while still cooking the shrimp through without drying it out.

A properly hot grill also helps prevent sticking. If needed, lightly oil the grill grates before the skewers go on. This is especially useful if your grill tends to hold onto seafood.

Sixth Step: Grill the skewers

Place the skewers on the hot grill and cook for 8 to 10 minutes total, turning them every 4 minutes. Watch for the shrimp to turn pink and opaque, and check the steak for your preferred doneness.

For medium-rare steak cubes, aim for about 130 degrees Fahrenheit internally. For medium, go closer to 140 degrees Fahrenheit. Because the pieces are small, they cook fast, so keep a close eye on them.

Seventh Step: Finish and serve

Once the shrimp is done and the steak has reached the doneness you want, remove the skewers from the grill. Spoon or drizzle the chimichurri sauce over the top right away. Serve while the meat is hot so the sauce stays bright and the shrimp remains juicy.

This dish pairs nicely with grilled vegetables, rice, roasted potatoes, or a fresh salad. If you want more seafood grilling ideas, try garlic grilled shrimp next time for an easy side or main.

Protein and Main Component Alternatives

Sirloin Steak Substitutions

Sirloin is a strong choice because it cooks well on skewers and stays tender when cut into cubes. Still, you have options if you want a different cut or have what is already in your kitchen. Chicken breast works for a lighter version, though it should be cut into similar-sized cubes and cooked until fully done. Lamb cubes bring a richer flavor that pairs nicely with chimichurri, especially if you enjoy a deeper, more savory bite.

If you want a different beef cut, choose one that cooks well over high heat and does not need a long braise. Keep the pieces uniform so the whole skewer finishes at the same time. For beef lovers who want another idea, perfect ribeye steaks is a solid recipe to keep in your grilling list.

Shrimp Substitutions

Jumbo shrimp gives this recipe its surf-and-turf appeal, but scallops can also work if you want a softer seafood option. Just keep in mind that scallops cook quickly, so they need close attention on the grill. If you prefer not to mix seafood and steak on the same skewer, cook them on separate skewers for easier timing.

You can also use only steak or only shrimp and still finish with the same chimichurri sauce. That makes the recipe easier for mixed groups or when one protein is out of stock.

Vegetable, Sauce, and Seasoning Modifications

Vegetable Options

If you want a meat-free version, or just want to stretch the meal, use bell peppers, mushrooms, zucchini, and cherry tomatoes. These vegetables hold up well on the grill and take on a light smoky flavor. They also add color, which makes the skewers look lively on the plate.

For a mixed spread, make a few skewers with steak and shrimp, then add separate vegetable skewers for guests who want more produce. Grilled vegetables also go well with the chimichurri sauce, so nothing feels like an afterthought.

Sauce and Heat Adjustments

The chimichurri sauce already has a nice kick from jalapeno and cayenne, but you can adjust both to match your taste. For mild heat, reduce the jalapeno or leave out the cayenne. For more bite, add a little extra cayenne or include more jalapeno seeds.

You can also shift the herb mix if you enjoy a slightly different flavor. More parsley gives you a fresher taste, while a little more oregano adds a stronger, earthier finish. If you enjoy bold herb sauces, this style is a great match for grilled meats and seafood.

Small changes in heat, herbs, and vegetables can turn this one recipe into several different meals.

Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations

Pro cooking techniques

Use evenly cut steak cubes so every piece cooks at the same rate. If some pieces are much larger than others, the smaller ones may overcook before the bigger ones are ready. Also, let the grill fully preheat before adding the skewers, because a hot surface gives you better browning and helps the meat release more easily.

If you want a deeper char, avoid moving the skewers too often. Turning every four minutes works well for this recipe, but letting the meat sit long enough on each side is what creates those nice grill marks. That simple habit makes a big difference in texture and flavor.

Flavor variations

You can marinate the steak cubes in olive oil, garlic, and herbs for an hour before grilling for more flavor depth. Another option is to add a small splash of lime juice to the chimichurri if you want a brighter citrus note. For a more savory finish, use extra oregano and a bit more garlic.

For another skewer idea that fits a grill night, try garlic butter steak kabobs when you want a similar cook with a different flavor profile.

Presentation tips

Serve the skewers on a large platter and spoon some of the chimichurri sauce over the top just before serving. Keep extra sauce on the side so guests can add more to taste. A few fresh herb leaves or lemon wedges on the plate can make the meal feel complete without much effort.

If you are serving a crowd, arrange the skewers over a bed of rice or grilled vegetables. That makes the dish look full and helps catch the extra sauce.

Make-ahead options

You can make the chimichurri sauce ahead and let it sit for up to two hours at room temperature as written, or mix it earlier and chill it if needed. The steak can also be cut in advance and stored in the fridge until grilling time. If you want to save time, thread the skewers earlier in the day and keep them covered until you are ready to cook.

That kind of prep helps a lot on busy weeknights, especially for working professionals, students, and parents who want dinner ready fast once the grill is hot.

How to Store Surf And Turf Meets Chimichurri: Best Practices

Refrigeration

Store leftover steak and shrimp in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri sauce in a separate jar or container so the meat does not get soggy. If you have extra sauce, give it a stir before using because the oil may settle on top.

Freezing

You can freeze cooked steak pieces more successfully than shrimp, since shrimp can lose some texture after freezing and thawing. If you do freeze leftovers, wrap them tightly and place them in a freezer-safe container. The chimichurri sauce is best made fresh, but it can be frozen in small portions if needed.

Reheating

Reheat the steak and shrimp gently so they do not dry out. A low oven or a quick warm-up in a skillet works better than high heat in the microwave. Warm them only until heated through, then add fresh chimichurri after reheating.

Meal prep considerations

If you want to batch cook, keep the sauce, meat, and any sides in separate containers. That way, the flavors stay cleaner and the textures hold up better. For another make-ahead dinner idea, baked shrimp scampi is another seafood recipe that works well for planned meals.

FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

What is surf and turf with chimichurri?

Surf and turf with chimichurri combines tender steak (turf) and juicy shrimp (surf) on skewers, finished with a fresh, zesty chimichurri sauce made from parsley, garlic, olive oil, vinegar, and red pepper flakes. This dish draws from classic surf and turf pairings but adds Argentine flair with the herbaceous sauce that cuts through the richness of the proteins. It’s perfect for grilling outdoors or indoors, serving 4 as a main course in about 30 minutes total time. Marinate the steak and shrimp briefly in olive oil, garlic, and lime for extra flavor. Grill until charred, then drizzle with chimichurri. Pair with grilled veggies or rice for a complete meal. This fusion delivers bold, smoky tastes with minimal prep—ideal for weeknight dinners or summer barbecues.

Can I make chimichurri sauce ahead for surf and turf?

Yes, you can make chimichurri sauce up to 24 hours ahead, or even 2-3 days for deeper flavor development. Finely chop 1 cup fresh parsley, 1/4 cup cilantro (optional), 3-4 garlic cloves, and 1 small red chili. Mix with 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, salt, and pepper. Store in an airtight jar in the fridge. The oil may solidify, so let it sit at room temperature for 20-30 minutes before serving to restore its vibrant texture. Stir well and taste for seasoning. This make-ahead step saves time when grilling your surf and turf skewers, ensuring the sauce’s bright, garlicky punch complements the smoky steak and shrimp perfectly without losing freshness.

What if I don’t have a grill for surf and turf chimichurri skewers?

No grill? No problem—use a stovetop grill pan or oven broil for excellent results. For the grill pan, heat over medium-high with a light oil coat, then cook skewers 2-3 minutes per side, turning frequently for even charring. Preheat oven to broil (high, 500°F), place skewers on a foil-lined baking sheet 4-6 inches from the heat, and broil 3-4 minutes per side, flipping once. Watch closely to avoid overcooking; shrimp curls and turns pink quickly. A cast-iron skillet works too for pan-searing. These methods mimic grill marks and smokiness while keeping the steak juicy (aim for 130°F internal) and shrimp opaque. Total cook time stays under 15 minutes, delivering that craveable surf and turf texture with chimichurri drizzle.

How do I know when shrimp and steak are done in surf and turf?

Check doneness visually and with a thermometer for perfect results. Shrimp are ready when they turn pink, opaque, and form a loose C-shape (about 2-3 minutes per side on the grill)—avoid tight O-shape, which means overcooked and rubbery. For steak cubes (1-inch), target 130°F internal for medium-rare (cool red center), 140°F for medium (warm pink), or 150°F for medium-well (slightly pink). Use an instant-read thermometer inserted into the thickest part without touching bone or skewer. Rest skewers 3-5 minutes post-cook to redistribute juices. Factors like skewer size and heat affect timing, so err on undercooking slightly as carryover heat finishes it. This ensures tender steak and plump shrimp, ready for chimichurri topping.

What sides pair best with surf and turf chimichurri?

Complement surf and turf chimichurri with simple, fresh sides that balance its bold flavors. Grilled corn on the cob (charred with lime butter) adds sweet smokiness—grill 8-10 minutes, turning quarterly. A crisp green salad with arugula, cherry tomatoes, feta, and lemon vinaigrette cuts richness. Roasted potatoes or plantains provide hearty starch; cube Yukon golds, toss in oil and herbs, roast at 425°F for 25-30 minutes. For low-carb, try grilled zucchini spears or asparagus (5-7 minutes). Rice pilaf with garlic absorbs the chimichurri drippings beautifully. Aim for 1-2 sides per 4 servings to keep the plate vibrant. These pairings enhance the dish’s steak-shrimp harmony, making it a crowd-pleasing meal for 4 in under 45 minutes total.