Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate indulgence, a symphony of land and sea that promises a culinary adventure with every bite. Have you ever craved that perfect balance of succulent grilled steak and perfectly cooked seafood, all kissed by a vibrant, herbaceous sauce? I know I have! This dish is a crowd-pleaser for a reason: it’s elegant enough for a special occasion but surprisingly simple to prepare, making it a weeknight dream or a weekend showstopper. What truly elevates these kabobs from delicious to unforgettable is the zesty, garlicky chimichurri sauce. Its bright, fresh flavors cut through the richness of the steak and seafood, creating a harmonious and utterly addictive combination that will have your taste buds singin extractg.

Ready to create your own

Surf and Turf Kabobs with Chimichurri Sauce masterpiece?

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably special about a perfectly grilled kabob. The way the ingredients caramelize and char, infusing them with that irresistible smoky flavor, is pure culinary magic. And when you combine the luxurious richness of sirloin steak with the sweet, succulent pop of jumbo shrimp, you’ve got a recipe for a truly unforgettable meal. Enter our Surf and Turf Kabobs, elevated to new heights by a vibrant, herbaceous Chimichurri sauce that cuts through the richness and brightens every bite. This dish is perfect for a backyard barbecue, a special occasion, or simply when you want to treat yourself to something truly delicious.

Let’s get started on this flavor adventure!

Ingredients:

Making the Chimichurri Sauce

The soul of these kabobs lies in the bright, zesty Chimichurri sauce. This isn’t just a topping; it’s a flavor explosion waiting to happen. It’s incredibly easy to make and will transform your simple grilled ingredients into something extraordinary.

1. In a medium bowl, combine the 1 cup of olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, and finely chopped jalapeno. This is where all the herbaceous goodness comes together.
2. Add the 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. The salt will help to draw out the flavors of the herbs and garlic, while the cayenne adds a subtle warmth that complements the richness of the steak.
3. Stir everything together thoroughly. For the best flavor, I highly recommend letting this mixture sit for at least 30 minutes, or even better, making it a few hours ahead of time. This allows all the fresh ingredients to meld and develop their complex aromas. You can store it in the refrigerator, but bring it back to room temperature before serving for optimal taste. Give it a good stir before you’re ready to use it, as the oil and vinegar may separate slightly.

Preparing the Kabobs

Now it’s time to get our star proteins ready for the grill. The key here is to ensure even cooking and maximum flavor absorption.

1. Pat the sirloin steak cubes and the jumbo shrimp dry with paper towels. This is a crucial step, especially for the shrimp, as it helps them to sear properly on the grill instead of steaming.
2. In a large bowl, toss the steak cubes and shrimp with the 1 tablespoon of olive oil. You want to lightly coat everything. This will prevent sticking and help the kabobs achieve a beautiful golden-brown crust. Season them with a pinch of salt and freshly ground black pepper at this stage, if you like, although the chimichurri will provide plenty of saltiness.
3. Thread the steak and shrimp onto skewers, alternating them for an attractive presentation and even cooking. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before use to prevent them from burning on the grill. Don’t overcrowd the skewers; leave a little space between the pieces so that the heat can circulate and cook them evenly. You can also add vegetables like bell peppers, onions, or cherry tomatoes to your kabobs if you wish, but for this recipe, we’re focusing on the pure surf and turf experience.

Grilling Perfection

The grill is where all our hard work pays off. High heat is your friend here, ensuring a beautiful sear and tender, juicy results.

1. Preheat your grill to medium-high heat. You want to achieve a nice char on the outside of the steak and shrimp without overcooking the interior.
2. Place the prepared kabobs on the hot grill grates. Grill the steak and shrimp for approximately 3-5 minutes per side, depending on the thickness of your steak cubes and the size of your shrimp. The shrimp will turn pink and opaque when they are cooked through, and the steak should reach your desired level of doneness. For medium-rare steak, aim for an internal temperature of around 130-135°F (54-57°C). It’s always better to err on the side of slightly undercooked, as the kabobs will continue to cook a little after being removed from the grill.
3. Once cooked, remove the kabobs from the grill and let them rest for a few minutes on a clean platter. This resting period is essential for allowing the juices to redistribute throughout the meat, ensuring that every bite is moist and tender.

Serving Your Masterpiece

The final touch brings it all together.

1. Arrange the grilled surf and turf kabobs on a serving platter. Drizzle a generous amount of the prepared Chimichurri sauce over the top. You can also serve the remaining sauce on the side for dipping. The bright, fresh flavors of the chimichurri will perfectly complement the savory, grilled steak and sweet shrimp.

Enjoy this incredible Surf and Turf Kabobs with Chimichurri Sauce! It’s a truly satisfying and delicious meal that’s sure to impress.

Conclusion:

You’ve just discovered the secret to an unforgettable meal: Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a winner because it effortlessly combines the rich, savory flavors of succulent steak and tender shrimp, all elevated by the bright, herbaceous punch of our homemade chimichurri. It’s the perfect dish for impressing guests, celebrating a special occasion, or simply treating yourself to a restaurant-quality experience in your own backyard. These kabobs are incredibly versatile; serve them over a bed of fluffy rice, alongside a crisp green salad, or with some grilled corn on the cob for a complete and satisfying feast. Don’t be afraid to get creative with your variations! Swap out the steak for chicken or beef, or try different types of seafood like scallops or firm white fish. The chimichurri is also fantastic on other grilled meats and vegetables, so make a big batch! I truly encourage you to give these Surf and Turf Kabobs a try. You won’t be disappointed by how simple, delicious, and visually appealing they are.

Frequently Asked Questions:

Q: Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best when made a few hours in advance, or even the day before. This allows the flavors to meld beautifully, creating an even more vibrant and delicious sauce. Store it in an airtight container in the refrigerator.

Q: What if I don’t have a grill? Can I still make these kabobs?

Yes, you can! You can achieve fantastic results using an oven broiler or a grill pan on your stovetop. For the broiler, arrange the kabobs on a baking sheet lined with foil and broil, turning occasionally, until cooked through. If using a grill pan, preheat it over medium-high heat and cook the kabobs, turning as needed.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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
   For the Chimichurri Sauce: In a blender or food processor, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves garlic, 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, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Blend until mostly smooth but with some texture remaining. Taste and adjust seasoning if needed. Set aside.
2. Step 2
   In a large bowl, combine the 3 pounds sirloin steak cubes and 1 tablespoon olive oil. Season with salt and pepper. If desired, marinate the steak for at least 15 minutes.
3. Step 3
   Thread the sirloin steak cubes onto skewers, alternating pieces for even cooking. If desired, you can add vegetables like bell peppers or onions to the skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 4-5 minutes per side, or until cooked to your desired doneness.
6. Step 6
   While the steak is grilling, thread the 1 package (16 ounces) jumbo shrimp onto separate skewers. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
7. Step 7
   Serve the surf and turf kabobs hot, 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.