Grilled Surf and Turf Skewers with Chimichurri
## Introduction
I absolutely love how these Surf & Turf Skewers with Chimichurri capture the best of both worlds—succulent shrimp and juicy steak, all threaded onto a single skewer. The bright, tangy chimichurri sauce just makes the flavors pop in a way you never expected. These skewers are perfect for any gathering, offering a quick prep with a big impact. They are not only elegant on the plate but also ideal finger food. This recipe is endlessly adaptable, allowing you to mix up the protein, herbs, or spices to suit your taste or dietary needs.
## Why Choose This Grilled Surf & Turf Skewers with Chimichurri Recipe?
– **Best of Both Worlds:** You get the delicious combination of surf and turf in every bite.
– **Quick Prep, Big Impact:** A flavorful marinade, 15-minute grill time, and a vibrant sauce that’s easy to whip up.
– **Perfect for Any Gathering:** These skewers are fun to serve, elegant on the plate, and ideal finger food.
– **Endlessly Adaptable:** Mix up the protein, herbs, or spices to suit your taste or dietary needs.
## Ingredients for Grilled Surf & Turf Skewers with Chimichurri
– **Prep Time:** 20 minutes | **Cook Time:** 10 minutes
– 8 ounces steak (sirloin, skirt, or rib-eye), cut into 1″ cubes
– Large shrimp, peeled and deveined
– Olive oil
– Garlic
– Fresh parsley
– Fresh cilantro (optional)
– Red wine vinegar
– Lemon juice
– Salt & black pepper
– Crushed red pepper flakes
## Step-by-Step Instructions for Grilled Surf & Turf Skewers with Chimichurri
### Step 1: Cooking Process
Cut the steak into roughly 1-inch cubes and place them in a bowl.
### Step 2: Seasoning
Add a drizzle of olive oil, minced garlic, salt, pepper, red pepper flakes, and a squeeze of lemon juice. Toss to coat and let rest for at least 15 minutes.
### Step 3: Preparation
In a food processor or bowl, combine finely chopped parsley and cilantro, minced garlic, red wine vinegar, olive oil, salt, pepper, and red pepper flakes.
### Step 4: Mixing
Pulse or stir until the mixture is well-blended but still slightly chunky.
### Step 5: Cooking Process
Taste and adjust the chimichurri to your liking.
### Step 6: Heating
Preheat your grill to medium-high heat.
### Step 7: Skewering
Thread shrimp and steak cubes onto soaked wooden or metal skewers, alternating between each for a surf-turf pairing.
### Step 8: Seasoning
Lightly brush each skewer with olive oil and season again with salt and pepper.
Continue to the next part for the rest of the step-by-step instructions.
Nutritional Benefits of Grilled Surf & Turf Skewers with Chimichurri
Grilled Surf & Turf Skewers with Chimichurri offer a balanced mix of proteins, healthy fats, and essential nutrients. Shrimp provides lean protein and is a good source of selenium, vitamin B12, and omega-3 fatty acids that support heart health. The steak adds iron, zinc, and high-quality protein for muscle maintenance and repair. Chimichurri, made with fresh herbs like parsley and cilantro, is rich in antioxidants, vitamins A, C, and K, and can help reduce inflammation. Olive oil in the marinade is a heart-healthy fat that aids in nutrient absorption and adds flavor. This dish is a nutritional powerhouse that satisfies both taste buds and body needs.
Origin and History of Grilled Surf & Turf Skewers with Chimichurri
Grilled Surf & Turf Skewers with Chimichurri is a fusion dish that combines elements from South American and American cuisine. The origins of chimichurri sauce can be traced back to Argentina and Uruguay, where it was traditionally served with grilled meats. The concept of surf and turf, pairing seafood with land-based proteins, became popular in the United States during the mid-20th century. This dish represents a harmonious blend of flavors and textures, showcasing the versatility and creativity in modern cooking. Today, it has become a favorite at backyard barbecues, upscale restaurants, and home kitchens, delighting diners with its vibrant colors and bold flavors.
Delicious Variations of Grilled Surf & Turf Skewers with Chimichurri
For creative twists on Grilled Surf & Turf Skewers with Chimichurri, consider experimenting with different protein options such as scallops, salmon, chicken thighs, or pork tenderloin to cater to varied tastes or dietary preferences. Vegetarian alternatives could include tofu or vegetable skewers marinated in chimichurri sauce. For gluten-free options, ensure all ingredients are free from gluten-containing additives. You can also play with the herb combinations in chimichurri by using mint, basil, or even adding a touch of spice with jalapeños. The possibilities are endless, allowing you to customize this dish to suit any occasion or palate.
Pro Chef Tips for Perfect Grilled Surf & Turf Skewers with Chimichurri
1. Marinate the steak and shrimp separately to ensure they absorb the flavors well.
2. Soak wooden skewers in water before threading ingredients to prevent burning on the grill.
3. Grill steak to medium-rare for optimal tenderness and shrimp until just opaque to avoid overcooking.
4. Serve the skewers with an extra drizzle of chimichurri on the side for added freshness.
5. Experiment with different wood chips for smoking on the grill to enhance flavor profiles.
6. Preheat the grill properly and maintain consistent heat for even cooking.
7. Don’t overcrowd the skewers to allow proper airflow and browning.
8. Let the skewers rest for a few minutes before serving to allow juices to redistribute for juicier results.
By following these expert tips, you can elevate your Grilled Surf & Turf Skewers with Chimichurri to restaurant-quality perfection every time.
Common Mistakes to Avoid When Making Grilled Surf & Turf Skewers with Chimichurri
1. Overcooking the protein: To avoid dry and tough steak or rubbery shrimp, ensure to grill them just until they are cooked through. Use a meat thermometer to check for doneness.
2. Not soaking the skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the ingredients. This prevents them from burning on the grill.
3. Inadequate seasoning: Properly season the steak and shrimp with salt, pepper, and any desired spices before grilling to enhance the flavors of the dish.
4. Crowding the skewers: Leave some space between the steak and shrimp on the skewers to allow for even cooking. Overcrowding can lead to unevenly cooked ingredients.
Ingredient Substitutions for Grilled Surf & Turf Skewers with Chimichurri
1. Shrimp: Substitute with scallops or salmon chunks for a different seafood twist.
2. Steak: Replace with chicken thighs or pork tenderloin if you prefer poultry or pork.
3. Fresh Parsley/Cilantro in Chimichurri: Try mint or basil instead of parsley or cilantro for a unique flavor profile.
4. Olive Oil: Use avocado or grapeseed oil as alternatives to olive oil, especially for those with dietary preferences.
5. Red Wine Vinegar: Swap with lime or lemon juice for a citrusy twist in the chimichurri sauce.
Storage and Reheating Tips for Grilled Surf & Turf Skewers with Chimichurri
To store leftovers, place the skewers in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best quality. To reheat, gently warm the skewers in a skillet or microwave, being careful not to overcook the protein.
Perfect Side Dishes for Grilled Surf & Turf Skewers with Chimichurri
Pair these skewers with cilantro lime rice, grilled vegetables, or a fresh green salad with a citrus vinaigrette. Serve with a side of garlic bread and a glass of chilled white wine or a refreshing mojito for a complete and satisfying meal.
Frequently Asked Questions About Grilled Surf & Turf Skewers with Chimichurri
How long does Grilled Surf & Turf Skewers with Chimichurri keep in the refrigerator?
Grilled Surf & Turf Skewers with Chimichurri can be stored in the refrigerator for up to 3 days. To maintain freshness, ensure they are tightly covered or sealed in an airtight container. Signs of spoilage to watch for include off-smells, slimy texture, or discoloration, indicating that the dish should be discarded.
Can I prepare Grilled Surf & Turf Skewers with Chimichurri ahead of time?
You can prepare Grilled Surf & Turf Skewers with Chimichurri ahead of time by marinating the steak and shrimp overnight in the fridge. You can also chop the herbs and prepare the chimichurri sauce a day in advance. When ready to cook, assemble the skewers and grill them for a quick and easy meal. This make-ahead option saves time and allows for easy final assembly before serving.
What are the best ingredient substitutions for Grilled Surf & Turf Skewers with Chimichurri?
For Grilled Surf & Turf Skewers with Chimichurri, practical ingredient substitutions include using scallops or salmon chunks instead of shrimp and chicken thighs or pork tenderloin in place of steak. You can also swap fresh parsley and cilantro in the chimichurri for mint or basil. Additionally, avocado or grapeseed oil can replace olive oil, and lime or lemon juice can substitute red wine vinegar for different flavor profiles.
How can I make Grilled Surf & Turf Skewers with Chimichurri healthier?
To make Grilled Surf & Turf Skewers with Chimichurri healthier, you can reduce the amount of oil used in the marinade and opt for leaner cuts of steak or poultry. Increase the proportion of fresh herbs and citrus in the chimichurri for added flavor without extra calories. For dietary needs, consider using gluten-free soy sauce or tamari in the marinade and reducing salt content to accommodate low-sodium diets.
Is Grilled Surf & Turf Skewers with Chimichurri suitable for meal prep?
Grilled Surf & Turf Skewers with Chimichurri is suitable for meal prep as it can be portioned into containers for easy grab-and-go lunches or dinners. Use separate compartments for the skewers, chimichurri sauce, and any sides like salad or rice. When reheating, gently heat the skewers to preserve their juiciness, and drizzle fresh chimichurri before serving to maintain optimal flavors.
Final Thoughts on This Grilled Surf & Turf Skewers with Chimichurri Recipe
This Grilled Surf & Turf Skewers with Chimichurri recipe offers the perfect blend of flavors and textures, combining succulent shrimp and juicy steak with a tangy chimichurri sauce. The versatility of this dish allows for customization based on personal preferences and dietary needs. I encourage you to try this recipe for a delightful dining experience that is sure to impress your guests. Feel free to share your unique variations or results with us, and don’t forget to enjoy the grilling journey!
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