Surf & Turf Skewers with Chimichurri

 

 

 

 

 

 

 

 

Ingredients

For the Skewers:

1 lb filet mignon or sirloin, cut into 1½” cubes

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper, to taste

Wooden or metal skewers

For the Chimichurri Sauce:

½ cup fresh parsley, finely chopped

¼ cup fresh cilantro (optional), finely chopped

3 garlic cloves, minced

½ cup olive oil

2 tbsp red wine vinegar

1 tsp dried oregano

¼ tsp red pepper flakes

Salt & pepper, to taste

 

Instructions

Soak skewers (if using wood) for 30 min to prevent burning.
Toss steak and shrimp in olive oil, garlic powder, smoked paprika, salt, and pepper.
Assemble skewers: Alternate shrimp and steak cubes.
Grill over high heat for 2–3 minutes per side until shrimp is pink and steak has nice grill marks (medium-rare to medium).
Make chimichurri: Mix all sauce ingredients in a bowl. Let sit 10 min for flavors to blend.
Spoon chimichurri generously over the hot skewers before serving.

Serve with: grilled veggies, garlic bread, or roasted potatoes.