Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce aren’t just a meal; they’re an experience. Imagin extracte succulent, perfectly grilled shrimp and tender chunks of steak threaded onto skewers, kissed by the flame until beautifully caramelized. This dynamic duo, the “surf” and the “turf,” is a classic for a reason: it offers the best of both worlds, satisfying every craving in a single, delightful bite. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri sauce. This Argentinian masterpiece, bursting with fresh parsley, garlic, oregano, and a hint of chili, cuts through the richness of the meat and seafood, creating a flavor explosion that is both refreshing and deeply satisfying. It’s the perfect centerpiece for a summer barbecue, a special occasion, or simply when you want to treat yourself to something truly extraordinary.

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Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly celebratory about a good surf and turf. It’s a classic for a reason, combining the rich, savory notes of perfectly cooked steak with the sweet, briny kiss of fresh shrimp. And when you elevate it with vibrant, herbaceous chimichurri? Well, that’s just pure culinary magic. These surf and turf kabobs are a fantastic way to bring a restaurant-quality dish right into your own backyard or kitchen, and they’re surprisingly simple to make. The bright, zesty chimichurri sauce is the perfect counterpoint to the grilled meats and seafood, cutting through the richness and adding a burst of fresh flavor. Whether you’re hosting a summer barbecue or just craving a special weeknight meal, these kabobs are sure to impress.

Ingredients:

• 1 cup olive oil
• ½ cup red grape juice vinegar
• 2 cloves garlic minced
• ⅔ cup minced shallot
• ⅔ cup minced fresh parsley
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped cilantro
• 1 medium jalapeno, (finely chopped)
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper, ((or more to taste))
• 3 pounds sirloin steak, (cut into 1-inch cubes)
• 1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
• 1 tablespoon olive oil

Chimichurri Sauce Preparation

Let’s start with our vibrant chimichurri sauce, as it’s best when it has a little time to let the flavors meld. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, 2 cloves of minced garlic, and ⅔ cup of minced shallot. These aromatics form the flavorful base of our sauce. Next, we’ll add a generous amount of fresh herbs. Stir in ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these herbs creates an incredibly complex and refreshing flavor profile. For a touch of heat and brightness, add 1 medium jalapeno, finely chopped (you can remove the seeds and membranes for less spice if you prefer). Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne if you like it spicier, but it’s hard to take it away! Whisk everything together until well combined. Cover the bowl and set it aside at room temperature for at least 30 minutes, or refrigerate it for up to a few days. The longer it sits, the more the flavors will deepen.

Kabob Assembly

Now, let’s prepare our star ingredients for grilling. Take your 3 pounds of sirloin steak, which you’ve cut into nice, uniform 1-inch cubes. We want them to cook evenly on the kabobs. Place the steak cubes in a large bowl. Drizzle them with 1 tablespoon of olive oil and sprinkle with a little salt and pepper, if desired (remember, the chimichurri will be seasoned). Toss gently to coat the steak. Next, prepare your shrimp. You should have 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails still on for a nice presentation and easier handling. Add the shrimp to the bowl with the steak, or in a separate bowl, and toss them lightly with a little olive oil as well.

If you’re using wooden skewers, it’s essential to soak them in water for at least 30 minutes before assembling your kabobs. This prevents them from burning on the grill. Metal skewers don’t require soaking. Once your skewers are ready, it’s time for the fun part: threading them! Alternate pieces of steak and shrimp onto each skewer. You can add other vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this classic surf and turf, we’re keeping it focused on the main attractions. Try to pack them snugly but not so tight that they won’t cook properly. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on the skewer length.

Grilling the Kabobs

Preheat your grill to medium-high heat. This is crucial for achieving a nice sear on the steak and perfectly cooked shrimp without overcooking either. Make sure your grill grates are clean and well-oiled to prevent sticking.

Carefully place the assembled kabobs onto the hot grill. We want to cook these relatively quickly to ensure the steak remains tender and the shrimp don’t become rubbery. Grill the kabobs for about 8-10 minutes, turning them every couple of minutes. This is where the magic happens! Look for those beautiful grill marks on the steak and for the shrimp to turn opaque pink. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. For medium-rare steak, aim for an internal temperature of around 130-135°F (54-57°C). The shrimp will be done when they’re pink and firm.

Serving Your Masterpiece

Once your surf and turf kabobs are beautifully grilled and cooked to perfection, remove them from the grill and let them rest for a minute or two. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the kabobs on a serving platter. Now for the grand finnon-alcoholic ale: generously drizzle the chimichurri sauce over the hot kabobs. The warmth of the grilled ingredients will help to release the vibrant aromas of the herbs and garlic from the sauce. Serve immediately and watch as your guests marvel at this delicious creation. This dish pairs wonderfully with a simple side salad, grilled corn on the cob, or some fluffy rice. Enjoy the incredible combination of smoky grilled flavors and the zesty freshness of the chimichurri!

Conclusion:

There you have it – our sensational Surf and Turf Kabobs with Chimichurri Sauce! We hope you’re as excited as we are about this vibrant and flavorful dish. This recipe truly hits all the right notes, offering a delightful balance of tender steak and succulent shrimp, all elevated by the zesty, herbaceous punch of our homemade chimichurri. It’s a weeknight win and a crowd-pleasing centerpiece for any gathering, proving that gourmet doesn’t have to be complicated.

These kabobs are incredibly versatile. Serve them over a bed of fluffy rice, alongside a crisp green salad, or with grilled corn on the cob for a complete summer feast. For a lighter option, consider pairing them with roasted asparagus or a quinoa salad. Don’t be afraid to get creative with your protein choices too! If you’re not a fan of shrimp, firm white fish like cod or even scallops would be fantastic additions. You could also swap out the steak for chicken thighs or beef tenderloin.

We wholeheartedly encourage you to give these Surf and Turf Kabobs a try. The fresh ingredients and simple grilling technique will result in a meal that’s both visually appealing and incredibly delicious. Get ready to impress yourself and your guests with this unforgettable flavor combination!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully over time, making it even more delicious. Just give it a good stir before serving.

What’s the best way to prevent the shrimp from overcooking?

The key is to add the shrimp to the kabobs during the last few minutes of grilling. Shrimp cooks very quickly, usually in about 2-3 minutes per side, until they turn pink and opaque. Keep a close eye on them to ensure they remain tender and juicy.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp marinated and grilled, served with a vibrant, herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6 servings

Ingredients

• 1 cup olive oil
• ½ cup red grape juice vinegar
• 2 cloves garlic minced
• ⅔ cup minced shallot
• ⅔ cup minced fresh parsley
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped cilantro
• 1 medium jalapeno, finely chopped
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper
• 3 pounds sirloin steak, cut into 1-inch cubes
• 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
• 1 tablespoon olive oil

Instructions

1. Step 1
   Prepare the chimichurri sauce: In a medium bowl, whisk together 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with pieces of steak and shrimp. Ensure not to overcrowd the skewers.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 10-15 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the surf and turf kabobs immediately, drizzled generously with the prepared chimichurri sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.