Sizzling Surf & Turf Skewers with Fresh Chimichurri Sauce

Okay, I have a confession: these Surf & Turf Skewers might just be my *ultimate* summer grill obsession. There’s something insanely satisfying about juicy, caramelized steak bites nestled next to tender, garlicky shrimp, all kissed by that bright, herbaceous chimichurri. The smell alone—smoky with a punch of fresh parsley and lime—is enough to make you drool before you even take a bite. If you’re looking to impress your friends (or just treat yourself) without slaving over the grill all afternoon, these skewers hit the sweet spot. Plus, I’ve got some handy tips to make sure your meat stays juicy and your shrimp perfectly crisp. Ready to get sizzling?

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 lb sirloin steak, cut into 1-inch cubes
• 12 large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

For the Fresh Chimichurri Sauce:

• 1 cup fresh parsley leaves, packed
• ¼ cup fresh cilantro leaves (optional but recommended)
• 3 cloves garlic
• 2 tbsp red wine vinegar
• ½ cup olive oil
• ½ tsp red chili flakes (adjust to taste)
• Salt and pepper, to taste
• Juice of 1 lime

How I Make It

Step 1:

First things first: get your steak cubes and shrimp ready. Toss the steak in 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Do the same for the shrimp but keep their seasoning lighter with just a pinch of salt and pepper plus the remaining olive oil.

Step 2:

Thread the steak and shrimp alternately onto the skewers—aim for about 3 shrimp and 3 pieces of steak per skewer. This helps everything cook evenly and look pretty.

Step 3:

Now, for the chimichurri! Combine parsley, cilantro (if using), garlic, red wine vinegar, lime juice, red chili flakes, salt, and pepper in a food processor or blender. Pulse while slowly drizzling in the olive oil until you have a vibrant, slightly chunky sauce. Taste and adjust seasoning.

Step 4:

Preheat your grill or grill pan to medium-high heat. Get it nice and hot—that sizzle is everything.

Step 5:

Grill the skewers for about 2-3 minutes per side, turning carefully so the shrimp turn pink and firm while the steak gets those perfect grill marks but stays juicy inside. The steak should reach about 135°F for medium-rare.

Step 6:

Remove from heat, sprinkle a little extra salt over the top, and slather generously with fresh chimichurri. The fresh tang and herbaceous kick is what elevates these skewers to next-level deliciousness.

Variations & Tips

• Swap sirloin for filet mignon or ribeye cubes for richer flavor.
• Use pineapple or bell pepper chunks on skewers for a sweet contrast.
• Skip the grill and broil skewers in the oven under high heat for similar results.
• Make extra chimichurri and use it as a marinade for the steak overnight.
• If you don’t have a food processor, finely chop the herbs and garlic and whisk in the oil and vinegar by hand.

How I Like to Serve It

This recipe shines at a sunny backyard barbecue paired with a crisp green salad and crusty bread to mop up chimichurri. It’s also fantastic for a date night in with a chilled glass of Sauvignon Blanc. For a fun twist, serve alongside grilled corn on the cob brushed with lime butter.

Notes

• Store leftover skewers and chimichurri separately in airtight containers for up to 2 days; reheat gently in a skillet or oven.
• You can substitute shrimp with scallops or lobster chunks for a different surf vibe.

Closing: These skewers always steal the show because they’re easy, colorful, and bursting with flavor—trust me, you’ll want to make them again (and again!).