1-First Step: Mix the chimichurriStart 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.

2-Second Step: Prep the skewers and grillIf 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.

3-Third Step: Cut and thread the steak and shrimpCut 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.

4-Fourth Step: Grill until just cookedPlace 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.

5-Final Step: Finish and serveRemove 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.