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Surf and Turf Kebabs with Chimichurri Sauce

Surf and turf kebabs with chimichurri are grilled steak-and-shrimp skewers finished with a vibrant, herb-forward Argentine-style sauce. Alternating pieces of sirloin and shrimp cook quickly until the shrimp are pink and opaque, then get served immediately with generous chimichurri.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentine-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Surf and turf kebabs
  • 1.5 lb sirloin steak Cut into 1.5-inch cubes.
  • 1 lb large shrimp Peel and devein.
  • 3 tbsp olive oil Use for tossing steak and shrimp.
  • 2 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 metal or soaked wooden skewers Have ready for threading.
Chimichurri sauce
  • 1 cup fresh parsley Chopped.
  • 0.25 cup fresh cilantro Chopped.
  • 4 garlic Minced (cloves).
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Prep the steak and shrimp
  1. Toss the steak cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper until evenly coated. Visual cue: the cubes should look glossy and well seasoned.
  2. Toss the shrimp with 1 tablespoon olive oil, garlic powder, salt, and pepper until evenly coated. Visual cue: the shrimp should look lightly slick with seasoning.
Thread the kebabs
  1. Thread steak and shrimp onto skewers, alternating between the two. Visual cue: create an even pattern so each bite includes both steak and shrimp.
Make the chimichurri
  1. Combine fresh parsley, fresh cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl and mix well. Visual cue: the sauce should turn bright green with flecks of red.
  2. Set the chimichurri aside while you grill the kebabs. Visual cue: keep it at room temperature so the flavors meld quickly.
Grill and serve
  1. Preheat the grill to medium-high heat. Visual cue: the grates should be hot enough to sizzle when kebabs touch them.
  2. Grill the kebabs for 10-12 minutes total, turning every 3 minutes. Visual cue: steak develops grill marks and the shrimp begin to look opaque and pink.
  3. Remove the kebabs when the steak reaches your desired doneness and the shrimp are pink and opaque. Visual cue: shrimp should not look translucent anywhere along the skewers.
  4. Serve immediately with generous portions of chimichurri sauce. Visual cue: spoon bright green chimichurri over the kebabs right before eating.

Notes

Pro tip: keep steak and shrimp seasoned separately before threading so every surface gets even coverage. Refrigerate leftover chimichurri for up to 5 days; refrigerate cooked kebabs for up to 3 days, reheating gently so shrimp don’t overcook. Freezing cooked kebabs is not recommended due to shrimp texture. For a lighter option, use half olive oil in the chimichurri (substitute with additional red wine vinegar) while keeping the herbs and garlic the same.