1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

7-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.