Grilled Surf Turf Skewers with Chimichurri

If you like your dinner with a side of bragging rights and a splash of grill smoke in your hair, these Grilled Surf Turf Skewers with Chimichurri are exactly the flexible, show-offy meal you need. Think slightly charred steak, juicy shrimp, bright pineapple, and a herb sauce that makes everything feel fancier than it is. It’s special because it’s portable, customizable, and it makes people ask, “Did you make that?” even when the dog helped. Pro tip: you’ll look like a pro while I silently apologize for the sauce splatter on the counter.

Somewhere between “marinate for flavor” and “feed the kids,” my husband decided skewers were the perfect sword-replacement at the dinner table. He enthusiastically demonstrated how to flip a skewer and launched half a prawn into the neighbor’s yard. The neighbor brought it back and said, “Nice seasoning.” The kids crowned him Pirate King and I promised never to grill over a lawn ornament again. As for me? I forgot to soak the wooden skewers and learned that impromptu flaming skewers are not on the homeowner’s association-approved activities list. Worth it? Absolutely. Dish count later? Also absolutely.

Time-Saving Hacks

– Buy pre-cut steak tips or pre-peeled shrimp. Feels like cheating? Good.
– Use metal skewers so you can pop everything in the oven if it rains or your grill decides to sulk.
– Make the chimichurri in the blender. Less chopping, more smug blending noises.
– Marinade in zip-top bags: less mess, faster cleanup, and fewer dishes to hide in the sink.
– If time is extremely short, toss steak in a hot pan and add shrimp at the end. Yes, it’s technically not grilled—but we don’t have to tell everyone.

Serving Ideas

– Serve with fluffy rice or cilantro-lime quinoa. Because carbs fix everything.
– Throw a simple slaw on the side for crunch and a crunchy attitude adjustment for the kids.
– Serve with a crisp white wine if the kids drove you nuts, and with ice water if you’re trying to appear functional.
– Add warm tortillas and make tacos. Tacos solve arguments; I don’t make the rules.
– Let people assemble: little bowls, big drama, minimal plating work from me.

What to Serve It With

– Grilled corn with butter and a little paprika. Classic and basically required.
– A simple green salad with lemon vinaigrette when you want to pretend this was healthy.
– Roasted potatoes or fingerling potatoes tossed in garlic butter for the carb-obsessed.
– Garlic aioli for dipping if you’re feeling indulgent and slightly guilty.

✔Tips & Mistakes

– Don’t overcook the shrimp. They go from tender to rubber faster than you can say “one more minute.”
– Cut steak into even pieces so everything finishes at the same time—unless you enjoy playing culinary Tetris.
– Soak wooden skewers 30 minutes before using, unless you want a tiny skewer bonfire. Learn from my earlier enthusiasm.
– Yes, this pan is too small. No, I won’t wash fewer dishes. I will, however, stack them dramatically to make a point.
– Rest the steak a few minutes before serving — impatience is a flavor killer.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For best results, separate the chimichurri from the skewers and store in airtight containers for up to 3 days. Reheat gently on low heat or in a hot skillet—shrimps will forgive you but not if you nuke them into leather.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Want it spicy? Add red pepper flakes to the chimichurri. Vegetarian? Swap steak for halloumi or marinated portobello. No pineapple? Use bell peppers and cherry tomatoes; the skewers won’t judge.

Frequently Asked Questions

Grilled Surf Turf Skewers with Chimichurri

Delicious skewers combining tender beef and succulent shrimp, served with a vibrant chimichurri sauce.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 lb beef sirloin, cut into 1-inch cubes
• ▢ 1.25 lb large shrimp, peeled and deveined
• ▢ 3 tbsp olive oil divided
• ▢ 2 tbsp fresh parsley, chopped
• ▢ 1 tbsp red wine vinegar
• ▢ 1 tsp garlic, minced
• ▢ 1 tsp red pepper flakes optional for spice
• ▢ 0.5 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• In a bowl, whisk together 2 tbsp olive oil, garlic, red wine vinegar, parsley, red pepper flakes, salt, and black pepper. Set aside.
• In another bowl, combine cubed beef and shrimp with the marinade. Let it marinate for at least 15 minutes.
• Preheat the grill to medium-high heat. Thread beef and shrimp onto skewers, alternating between the two.
• Brush the skewers with remaining olive oil then place on the grill. Cook for about 5-7 minutes, turning occasionally.
• Serve hot with chimichurri drizzled on top.

Notes

For an extra kick, add more red pepper flakes. Serve with a side of grilled vegetables.