Surf and Turf Kabobs Chimichurri – Easy Recipe
Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience! This classic pairing of succulent steak and tender shrimp, threaded onto skewers and kissed by the grill, evokes images of summer barbecues and celebratory feasts. It’s no wonder people adore this dish – it offers the best of both worlds, satisfying both land-loving and sea-faring appetites in one delightful package. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to extraordinary is the vibrant, herbaceous chimichurri. This Argentinian condiment, a zesty blend of parsley, garlic, oregano, and vinegar, cuts through the richness of the meat and seafood beautifully, adding a fresh, herbaceous counterpoint that is simply irresistible. Get ready to impress your taste buds and your guests with this spectacular recipe.
Why You’ll Love This Dish
The Perfect Balance of Flavors and Textures
We’re talking about tender, perfectly grilled shrimp mingling with juicy, flavorful steak. Each bite is a delightful contrast of oceanic sweetness and savory beef. Then, that chimichurri! It’s a flavor explosion that dances on your palate, making every mouthful of your Surf and Turf Kabobs with Chimichurri Sauce utterly craveable.
Surf and Turf Kabobs with Chimichurri Sauce
There’s something undeniably celebratory about surf and turf. The combination of succulent steak and plump shrimp feels like a treat, and transforming them into colorful, grilled kabobs elevates it even further. Add a vibrant, herbaceous chimichurri sauce, and you’ve got a dish that’s perfect for a summer barbecue, a special occasion, or just because. These kabobs are surprisingly easy to assemble, and the fresh, zesty chimichurri cuts through the richness of the meat and seafood beautifully. Let’s get started!
Ingredients:
Chimichurri Sauce Preparation
The star of this dish, besides the surf and turf itself, is the chimichurri sauce. It’s a bright, flavorful Argentinian sauce that’s incredibly versatile. We’ll start by making this so the flavors have ample time to meld. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, the minced garlic, and the minced shallot. Whisk these together until they are well incorporated. Next, we’ll add the fresh herbs. Finely chop your fresh parsley, basil, thyme, oregano, and cilantro. The more finely you chop them, the better they’ll distribute throughout the sauce. Add these chopped herbs to the oil and vinegar mixture. Now for a touch of heat: finely chop your medium jalapeno. You can remove the seeds and membranes for a milder sauce, or leave some in if you enjoy a bit more of a kick. Add the chopped jalapeno to the bowl. Finally, season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper later if you find you want more heat. Stir everything together thoroughly. It’s best to let this chimichurri sauce sit for at least 30 minutes at room temperature, or even longer in the refrigerator, to allow the flavors to develop. Give it a good stir before serving.
Preparing the Kabobs
Now for the main event: assembling our kabobs! Make sure your sirloin steak is cut into uniform 1-inch cubes. This ensures that everything cooks evenly. If your steak is already cubed, great! If not, trim any excess fat and slice it into the desired size. For the shrimp, we’re using jumbo shrimp that are already peeled and deveined, with the tails on for visual appeal and a bit more flavor. Pat the steak cubes and shrimp dry with paper towels. This is a crucial step for achieving a good sear on the grill. If the ingredients are wet, they will steam rather than sear, and we want that lovely caramelization. In a large bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. You can marinate the steak for a bit if you like, but for kabobs, a quick toss is often sufficient. For the shrimp, you can toss them with a tiny bit of olive oil as well, but they don’t need much as they cook quickly and are quite delicate.
Assembling the Kabobs
This is where the fun really begin extracts! You’ll need skewers for this. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you plan to grill. This prevents them from burning. Now, it’s time to thread your ingredients onto the skewers. Alternate between cubes of sirloin steak and jumbo shrimp. You can also add vegetables to your kabobs if you like – bell peppers, onions, and cherry tomatoes are all fantastic choices. For this recipe, we’re focusing on the surf and turf, but feel free to customize! Aim for a good mix on each skewer, ensuring there’s not too much overcrowding. This allows the heat to circulate evenly around each piece of meat and seafood. We want all those delicious flavors to come through.
Grilling the Kabobs
Preheat your grill to medium-high heat. This is important for getting a nice char on the steak and cooking the shrimp quickly without overcooking them. Once the grill is hot, carefully place the kabobs onto the grates.
For the sirloin steak, you’ll want to grill them for about 3-4 minutes per side, depending on your desired level of doneness. Since they are in 1-inch cubes, they will cook relatively quickly. Aim for a beautiful sear and a medium-rare to medium interior. The shrimp will cook much faster. They typically take about 2-3 minutes per side. You’ll know they’re ready when they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. You might want to remove the shrimp from the grill a little before the steak is completely done, as they have a shorter cooking time. You can always place them back on for a moment if needed, or even transfer them to a plate to keep warm while the steak finishes.
Serving Your Surf and Turf Masterpiece
Once your kabobs are grilled to perfection, carefully remove them from the grill and arrange them on a platter. Drizzle generously with the freshly made chimichurri sauce. The vibrant green of the sauce against the beautifully seared steak and pink shrimp is truly a sight to behold. Serve these surf and turf kabobs immediately, perhaps with a side of rice pilaf, roasted vegetables, or a fresh salad. The combination of tender steak, succulent shrimp, and that bright, herbaceous chimichurri is a flavor explosion that you won’t soon forget. Enjoy this impressive yet approachable dish!
Conclusion:
There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s guaranteed to impress! This dish is a true celebration of flavor, bringin extractg together the best of the land and sea in a vibrant, herb-infused package. The tender steak and succulent shrimp, grilled to perfection and drizzled with our zesty, homemade chimichurri, create a taste sensation that’s both elegant and incredibly satisfying. It’s the perfect centerpiece for a special occasion, a lively backyard barbecue, or simply when you’re craving something truly delicious.
I highly encourage you to give these Surf and Turf Kabobs a try! Don’t be intimidated by the chimichurri; it’s surprisingly simple to make and the results are well worth the effort. Experiment with your favorite cuts of steak or add different types of seafood. Serve them over fluffy rice, with a side of roasted vegetables, or even as a standalone appetizer. This recipe is incredibly versatile and offers a fantastic way to elevate your grilling game.
Frequently Asked Questions:
Q: What’s the best way to ensure my steak and shrimp cook evenly on the kabobs?
A: The key is to cut both the steak and shrimp into roughly uniform sizes. For the steak, aim for cubes that are about 1 to 1.5 inches. Shrimp should be large enough not to fall through the grill grates. Also, be mindful of heat; shrimp cook much faster than steak, so you might want to add them to the kabobs a few minutes after the steak has started grilling, or even grill them separately if you’re concerned about overcooking.
Q: Can I prepare the chimichurri sauce ahead of time?
A: Absolutely! Chimichurri is actually best when made a few hours or even a day in advance, as this allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You might need to give it a good stir before serving, and if it seems a bit too thick, you can always whisk in a little extra olive oil.
Q: What are some good vegetarian or vegan variations for this recipe?
A: For a vegetarian twist, you can substitute the steak and shrimp with hearty vegetables like large chunks of zucchini, bell peppers, red onion, cherry tomatoes, and perhaps some firm tofu or halloumi cheese. For a vegan option, focus on a variety of colorful vegetables and marinated tempeh or seitan. The chimichurri sauce is naturally vegan!
Surf and Turf Kabobs with Chimichurri Sauce
Juicy sirloin steak and plump jumbo shrimp marinated and grilled to perfection, served with a vibrant and herbaceous chimichurri sauce. A perfect balance of land and sea.
Ingredients
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1 cup olive oil
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½ cup red grape juice vinegar
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2 cloves garlic minced
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⅔ cup minced shallot
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⅔ cup minced fresh parsley
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2 teaspoons chopped fresh basil
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2 teaspoons chopped fresh thyme
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2 teaspoons chopped fresh oregano
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2 teaspoons chopped cilantro
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1 medium jalapeno, (finely chopped)
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1 teaspoon sea salt
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⅛ teaspoon cayenne pepper
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3 pounds sirloin steak, (cut into 1-inch cubes)
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1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
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1 tablespoon olive oil
Instructions
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Step 1
To make the chimichurri sauce, combine 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper in a bowl. Whisk well to combine. -
Step 2
In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and half of the prepared chimichurri sauce. Marinate for at least 15 minutes. -
Step 3
While the steak is marinating, gently toss the peeled and deveined jumbo shrimp with the remaining chimichurri sauce. -
Step 4
Thread the marinated sirloin steak and shrimp onto skewers, alternating between the two. Ensure ingredients are evenly distributed. -
Step 5
Preheat your grill to medium-high heat. Grill the kabobs for 6-8 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque. -
Step 6
Serve the surf and turf kabobs immediately, with any extra chimichurri sauce on the side for dipping.
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.
