Skewers: Surf and Turf with Zesty Chimichurri

Name: Surf And Turf Meets Chimichurri
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Argentine
Ingredients: – 1 cup olive oil; – 1/2 cup red wine vinegar; – 2 cloves garlic, minced; – 2/3 cup minced shallot; – 2/3 cup minced fresh parsley; – 2 tsp chopped fresh basil; – 2 tsp chopped fresh thyme; – 2 tsp chopped fresh oregano; – 2 tsp chopped fresh cilantro; – 1 jalapeno, finely chopped; – 1 tsp sea salt; – 1/8 tsp cayenne pepper; – 3 lbs sirloin steak, cut into 1-inch cubes; – 16 ounces jumbo shrimp, peeled and deveined with tail on; – 1 tablespoon olive oil; – Salt and pepper to taste

By:

Thyme Louise

Published:

April 28, 2026

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Why You’ll Love Surf And Turf Meets Chimichurri

Surf And Turf Meets Chimichurri brings together juicy steak, tender shrimp, and a bright herb sauce in a way that feels special without being fussy. If you want a meal that looks restaurant-worthy but still fits a busy weeknight, this surf and turf chimichurri recipe is a great pick.

Easy enough for home cooks: The prep is simple, the grill time is short, and the skewers cook fast. Once the chimichurri rests, the rest of the meal comes together in minutes.
Fresh and satisfying: Sirloin steak gives you filling protein, while jumbo shrimp add a lighter seafood touch. For readers who like to learn more about beef, this guide to beef nutrition is a helpful read.
Full of bold flavor: Chimichurri sauce adds garlic, parsley, basil, thyme, oregano, cilantro, jalapeno, vinegar, and olive oil for a zesty finish that wakes up every bite.
Flexible for different eaters: You can swap in chicken, lamb, or vegetables, so surf and turf with chimichurri works for mixed crowds, family dinners, and casual parties.

Fresh herbs, hot grill marks, and a drizzle of green sauce make this dish feel bright, lively, and memorable.

This recipe also works well for party hosts, newlyweds, working professionals, and students who want a big-flavor dinner without a long ingredient list. If you enjoy easy desserts after a savory meal, you might also like browsing this peach cobbler recipe or this classic apple crisp for a sweet finish.

Essential Ingredients for Surf And Turf Meets Chimichurri

To make this surf and turf chimichurri dish, gather everything below before you start cooking. The ingredient list is separated into the sauce and the skewers so it is easy to prep and organize.

For Chimichurri Sauce

1 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
2/3 cup minced shallot
2/3 cup minced fresh parsley
2 tsp chopped fresh basil
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
2 tsp chopped fresh cilantro
1 jalapeno, finely chopped
1 tsp sea salt
1/8 tsp cayenne pepper

For Surf and Turf

3 lbs sirloin steak, cut into 1-inch cubes
16 ounces jumbo shrimp, peeled and deveined with tail on
1 tablespoon olive oil
Salt and pepper to taste

Special Dietary Options

Vegan: Swap the steak and shrimp for bell peppers, mushrooms, zucchini, and cherry tomatoes.
Gluten-free: This recipe is naturally gluten-free when you use pure spices and vinegar with no added fillers.
Low-calorie: Use extra shrimp, trim any visible fat from the steak, and serve with a lighter drizzle of chimichurri instead of a heavy sauce coating.

Component	Key Ingredients	Flavor Role
Chimichurri sauce	Olive oil, red wine vinegar, garlic, shallot, parsley, basil, thyme, oregano, cilantro, jalapeno, sea salt, cayenne	Brings tang, heat, and fresh herb flavor
Surf and turf skewers	Sirloin steak, jumbo shrimp, olive oil, salt, pepper	Delivers smoky grilled protein and juicy texture

If you like to keep a dessert idea ready for later, a simple treat like Biscoff cookies can round out a casual dinner menu.

How to Prepare the Perfect Surf And Turf Meets Chimichurri: Step-by-Step Guide

First Step: Mix the chimichurri

Start by stirring all chimichurri sauce ingredients together in a medium bowl. Combine the olive oil, red wine vinegar, minced garlic, minced shallot, minced parsley, basil, thyme, oregano, cilantro, chopped jalapeno, sea salt, and cayenne pepper until the sauce looks evenly mixed. Let it sit at room temperature for two hours so the herbs can release their flavor and the sauce can develop a brighter taste.

This resting time matters because chimichurri tastes best when the herbs, garlic, and vinegar have time to blend. If you want a milder sauce, use less jalapeno or reduce the cayenne. If you want more heat, leave both amounts as written or add a little more jalapeno.

Second Step: Prep the skewers and grill

If you are using wooden skewers, soak them in water for 1 hour. This helps keep them from burning on the grill. While they soak, preheat your grill to medium-high heat at 425 degrees Fahrenheit so it is hot and ready when the meat hits the grates.

Getting the grill hot before cooking is one of the easiest ways to avoid sticking. A well-heated grill gives the steak and shrimp nice char marks and helps the food cook evenly. If you do not have a grill, you can use a grill pan or cast-iron skillet instead.

Third Step: Cut and thread the steak and shrimp

Cut the 3 lbs sirloin steak into 1-inch cubes if that has not already been done. Keep the pieces close in size so they cook at the same speed. Thread the steak and 16 ounces jumbo shrimp onto skewers, alternating if you like a colorful presentation.

Brush the skewers with 1 tablespoon olive oil and season with salt and pepper to taste. If you want even more flavor, marinate the steak ahead of time in olive oil, garlic, and herbs. That simple step gives the surf and turf a deeper, more savory taste without much extra work.

Fourth Step: Grill until just cooked

Place the skewers on the hot grill and cook for 8 to 10 minutes total. Turn them every 4 minutes so the shrimp and steak brown nicely on each side. The shrimp should turn pink and opaque, while the steak should reach your preferred doneness.

Because shrimp cooks faster than steak, watch it closely. If you prefer your steak more well done, keep it on the grill a little longer after the shrimp is ready, or cook the shrimp and steak on separate skewers. This gives you more control and helps prevent overcooking the seafood.

Final Step: Finish and serve

Remove the skewers from the heat once the shrimp is done and the steak is cooked the way you like it. Drizzle the warm skewers with the rested chimichurri sauce and serve right away. The fresh herbs and vinegar cut through the richness of the steak and give the shrimp a bright finish.

For the best texture, serve surf and turf with chimichurri as soon as it comes off the grill, while the meat is juicy and the sauce is fresh.

For readers who enjoy seafood-centered meal ideas, the Cleveland Clinic’s shrimp nutrition overview is a useful source for learning more about shrimp in a balanced diet.

Dietary Substitutions to Customize Your Surf And Turf Meets Chimichurri

Protein and Main Component Alternatives

If you want to change the protein in this surf and turf chimichurri recipe, there are several easy swaps. Chicken breast works well if you want a leaner option, and lamb cubes add a richer flavor that pairs nicely with the herbs in the sauce. You can also make a mixed grill with steak and chicken if you are serving a crowd with different preferences.

For a vegetarian version, use sturdy vegetables that hold up to grilling. Bell peppers, mushrooms, zucchini, and cherry tomatoes all work well on skewers. You can even add cubes of halloumi if you want a salty, savory bite that feels hearty enough for dinner.

Vegetable, Sauce, and Seasoning Modifications

Adjust the chimichurri to match your taste. If you want less spice, use a smaller jalapeno or skip the cayenne pepper. If you love heat, add a bit more of both. You can also fold in a touch of lemon juice for extra brightness or swap shallot for a little red onion if that is what you have on hand.

For a lower-calorie plate, serve the skewers with extra vegetables and a lighter drizzle of sauce. For a heartier version, add grilled potatoes or rice on the side. This dish fits well into busy weeknights, weekend cookouts, and simple date-night meals because it adapts so easily.

Mastering Surf And Turf Meets Chimichurri: Advanced Tips and Variations

Pro cooking techniques

For better grill marks, pat the steak and shrimp dry before seasoning. Dry surfaces sear more quickly and create better color. Keep the grill preheated, and do not move the skewers too soon. Letting them sit for a minute before turning helps the food release naturally from the grates.

If you want more control, use two skewer sets, one for steak and one for shrimp. That lets you pull the shrimp off sooner if needed. A quick thermometer check also helps, especially if you like your steak medium-rare or medium.

Flavor variations

You can add a little smoked paprika to the steak seasoning for a warm, smoky note. Fresh mint or extra cilantro in the chimichurri can give the sauce a different herbal profile. Some cooks also like a squeeze of lime over the finished skewers for a sharper citrus edge.

Presentation tips

Serve the skewers on a large platter with a spoonful of chimichurri over the top and extra sauce on the side. Add grilled lemon halves, chopped parsley, or a simple salad for color. This makes surf and turf with chimichurri feel special without needing complicated plating.

Make-ahead options

Mix the chimichurri in advance, then store it at room temperature while it rests or refrigerate it if you are preparing it earlier in the day. You can also cube the steak and clean the shrimp ahead of time, then assemble the skewers right before grilling. That makes this recipe a smart choice for busy parents, working professionals, and party hosts.

How to Store Surf And Turf Meets Chimichurri: Best Practices

Store leftover steak and shrimp separately from the chimichurri if possible. Put cooled skewers in an airtight container and refrigerate them for up to 3 days, though shrimp is best eaten within 2 days for the best texture. Keep the sauce in a sealed jar in the fridge for up to 5 days.

For reheating, warm the meat gently so it stays tender. A skillet over medium heat works well for steak, while shrimp only needs a brief warm-up to avoid getting rubbery. If the chimichurri thickens in the fridge, let it sit at room temperature for 20 to 30 minutes and stir before serving.

You can freeze cooked steak pieces for up to 1 month, but shrimp does not freeze as well once cooked. For meal prep, it is better to prep the sauce and cut the proteins ahead of time, then grill fresh when you are ready to eat. That way, the flavors stay lively and the texture stays good.

FAQs: Frequently Asked Questions About Surf And Turf Meets Chimichurri

Can I make chimichurri sauce ahead of time for surf and turf?

Yes, you can prepare chimichurri sauce up to 24 hours in advance for your surf and turf dish. Chop fresh parsley, cilantro, garlic, red onion, oregano, red wine vinegar, olive oil, salt, pepper, and red pepper flakes. Mix well and store in an airtight jar in the refrigerator. The flavors meld and intensify overnight, giving a brighter, more vibrant taste. Before serving, let it sit at room temperature for 20-30 minutes and give it a good stir. Avoid freezing, as it can alter the texture of the herbs. This make-ahead step saves time during dinner prep, letting you focus on grilling the shrimp and steak skewers. Always taste and adjust seasoning just before drizzling over the cooked surf and turf. (92 words)

What if I don’t have a grill for surf and turf skewers?

No grill? No problem—cook surf and turf skewers using a stovetop grill pan, oven broiler, or cast-iron skillet. For a grill pan, heat over medium-high with a little oil, add skewers, and cook 2-3 minutes per side, turning frequently for char marks and even cooking. In the oven, preheat broiler to high, place skewers on a foil-lined baking sheet 6 inches from heat, broil 3-4 minutes per side, watching closely to avoid burning. Skillet method: sear over medium-high heat, 2 minutes per side. Shrimp cooks faster than steak, so consider separate skewers. Use tongs for flipping, and let rest 5 minutes before serving with chimichurri. These methods deliver juicy steak and tender shrimp with great flavor. (118 words)

How can I tell when shrimp and steak are done in surf and turf?

Check doneness visually and with a thermometer for perfect surf and turf. Shrimp turn pink, curl into a loose C-shape, and become opaque when fully cooked (about 145°F internal temp)—overcooking makes them rubbery, so aim for 2-3 minutes per side. For steak bites (like sirloin or tenderloin), use an instant-read thermometer: 130°F for medium-rare (cool red center), 140°F for medium (warm pink), 150°F for medium-well (slight pink). Cut into one piece to confirm juices run clear or slightly pink based on preference. Always rest skewers 5 minutes post-cook to redistribute juices. Factors like skewer thickness affect timing—thicker cuts need 1 extra minute. Pair with chimichurri for a fresh contrast. This ensures safe, tasty results every time. (124 words)

What ingredients do I need for surf and turf with chimichurri?

For surf and turf chimichurri skewers serving 4, gather: 1 lb steak (sirloin or tenderloin, cut into 1-inch cubes), 1 lb large shrimp (peeled, deveined), 2 tbsp olive oil, salt, pepper for seasoning. Chimichurri: 1 cup fresh parsley, ½ cup cilantro, 3 garlic cloves, ½ red onion, 1 tsp dried oregano, ½ cup olive oil, 3 tbsp red wine vinegar, ½ tsp salt, ¼ tsp red pepper flakes. Optional: lime juice for tang, bell peppers or onions for skewers. Soak wooden skewers in water 30 minutes to prevent burning. Marinate steak in oil, salt, pepper 30 minutes; toss shrimp similarly. Thread alternately. Grill 10-12 minutes total. This simple list yields restaurant-quality results—shop fresh herbs for best flavor. Total prep: 20 minutes. (128 words)

How do I store and reheat leftover surf and turf chimichurri?

Store leftovers separately for best quality. Cool surf and turf skewers completely, then refrigerate in airtight containers up to 3 days—shrimp lasts 2 days max to avoid toughness. Keep chimichurri in a jar in the fridge up to 5 days; the oil solidifies, so stir before use. Do not mix until serving to prevent sogginess. For reheating, avoid microwave for steak—use a hot skillet with 1 tsp oil over medium, 1-2 minutes per side to warm through without overcooking. Shrimp: gentle pan sear or oven at 300°F for 5 minutes. Broil briefly for crisp edges. Re-drizzle fresh chimichurri post-reheat. Freezing skewers works up to 1 month (thaw overnight), but skip for shrimp. This keeps flavors intact and food safe. (112 words)

Skewers: Surf and Turf with Zesty Chimichurri

Why You’ll Love Surf And Turf Meets Chimichurri