Surf and Turf Kabobs with Chimichurri Sauce represent the ultimate indulgence, a dish that perfectly marries the briny kiss of the ocean with the rich, savory heart of the land. Who can resist the allure of succulent shrimp and tender steak, threaded onto skewers and grilled to smoky perfection? It’s a classic combination for a reason, beloved for its inherent decadence and the sheer joy of deconstructing a gourmet meal bite by flavorful bite. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from merely delicious to utterly unforgettable is the vibrant, herbaceous chimichurri. This zesty Argentinian sauce, bursting with fresh parsley, cilantro, garlic, and a hint of vinegar, cuts through the richness of the meat and seafood, creating a symphony of flavors that will have your taste buds singin extractg. Get ready to experience a grilling experience that’s both sophisticated and wonderfully approachable.
Why You’ll Love This Dish
A Perfectly Balanced Feast
This recipe is a celebration of contrasting textures and complementary tastes. The sweetness of grilled shrimp finds its perfect counterpoint in the robust flavor of steak. When paired with the bright, tangy chimichurri, every bite is a revelation. It’s impressive enough for a special occasion but simple enough for a weeknight treat.
Surf and Turf Kabobs with Chimichurri Sauce
Get ready to impress your taste buds and your dinner guests with these vibrant and flavorful Surf and Turf Kabobs, perfectly complemented by a zesty, herbaceous Chimichurri sauce. This dish brings together the best of land and sea, with tender sirloin steak and succulent jumbo shrimp threaded onto skewers and grilled to perfection. The star of the show, however, is the bright and bold Chimichurri, a classic Argentinian sauce that’s bursting with fresh herbs, garlic, and a hint of spice. It’s the perfect counterpoint to the rich flavors of the steak and shrimp, elevating this meal from delicious to truly unforgettable. Whether you’re planning a summer barbecue, a special occasion, or just a weeknight meal that feels a little fancy, these kabobs are a guaranteed winner.
Ingredients:
Chimichurri Sauce Preparation:
The Chimichurri sauce is incredibly simple to make and can be prepared ahead of time, which is always a bonus when entertaining. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the flavorful base of our sauce. Next, add your aromatics and herbs. Stir in the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. The combination of these fresh herbs is what gives Chimichurri its signature vibrant flavor and aroma. Don’t be shy with the herbs; they are the essence of this sauce. For a touch of heat, add the finely chopped jalapeno. Remember to adjust the amount based on your preference for spiciness. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping. Finally, season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can add more cayenne if you like a spicier kick. Whisk everything together until well combined. For the best flavor, let the Chimichurri sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. You can also make this sauce a day in advance and store it in an airtight container in the refrigerator. Just bring it back to room temperature before serving.
Kabob Assembly and Grilling:
Now, let’s get to the kabobs themselves. Ensure you have your grilling tools ready, including skewers. If you are using wooden skewers, it’s essential to soak them in water for at least 30 minutes prior to assembling the kabobs. This prevents them from burning on the grill.
1. Prepare the Steak: Take your 3 pounds of sirloin steak, cut into uniform 1-inch cubes, and place them in a bowl. Drizzle with a little bit of the prepared Chimichurri sauce (just enough to lightly coat the steak) and toss to combine. You can also marinate the steak in the Chimichurri for about 15-30 minutes for an extra punch of flavor, but don’t marinate for too long as the vinegar can start to break down the steak too much. Season with a pinch of salt and pepper.
2. Assemble the Kabobs: Begin extract threading the marinated sirloin steak cubes onto your prepared skewers. Alternate the steak cubes with the jumbo shrimp, which should be peeled and deveined with the tail-on for presentation. Aim for an even distribution of steak and shrimp on each skewer to ensure they cook evenly. Don’t pack the ingredients too tightly; leave a little space between them to allow for proper heat circulation and even cooking. You want each piece to have direct contact with the heat.
3. Preheat the Grill: Preheat your grill to medium-high heat. This is crucial for achieving a good sear on the steak and shrimp, giving you those beautiful grill marks and locking in the juices. It’s a good idea to clean your grill grates thoroughly before you start to prevent sticking. Once the grill is hot, lightly oil the grates using the remaining 1 tablespoon of olive oil on a paper towel held with tongs. This extra step helps ensure your delicious kabobs don’t stick.
4. Grill the Kabobs: Carefully place the assembled kabobs onto the preheated grill. Grill for approximately 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak. The cooking time will vary depending on the thickness of your steak cubes and how well-done you prefer your steak. The shrimp should turn pink and opaque when cooked through. For medium-rare steak, you’re looking for an internal temperature of about 130-135°F (54-57°C). Use a meat thermometer to check for doneness, especially for the steak. It’s better to err on the side of caution and remove them when they reach your desired temperature, as they will continue to cook slightly after being removed from the grill.
5. Rest and Serve: Once the kabobs are cooked to your liking, carefully remove them from the grill and place them on a platter. Tent loosely with foil and let them rest for about 5 minutes. This resting period allows the juices to redistribute throughout the steak and shrimp, resulting in a more tender and flavorful bite. While the kabobs are resting, give them a generous drizzle of the fresh Chimichurri sauce. Serve immediately, with extra Chimichurri on the side for dipping. These kabobs are fantastic served with grilled vegetables, rice, or a fresh salad. Enjoy the burst of flavor with every bite!
Conclusion:
There you have it – the ultimate guide to creating delicious Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because of its incredible balance of flavors and textures. The succulent, perfectly grilled steak and plump, juicy shrimp are elevated by the bright, herbaceous, and zesty chimichurri sauce, creating a symphony for your taste buds. These kabobs are not only a showstopper for any special occasion or backyard barbecue but are surprisingly straightforward to prepare, making them accessible for cooks of all levels. We love serving these kabobs alongside a simple quinoa salad, grilled corn on the cob, or even some crusty bread to sop up any extra chimichurri. Don’t be afraid to get creative with your variations! Swap the shrimp for scallops or firm white fish, or try different cuts of steak like sirloin or flank steak. No matter how you customize them, we wholeheartedly encourage you to give these Surf and Turf Kabobs a try. They are guaranteed to impress and delight!
Frequently Asked Questions:
Can I prepare the chimichurri sauce ahead of time?
Absolutely! The chimichurri sauce is actually better when made a few hours or even a day in advance. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.
What if I don’t have a grill? Can I still make these kabobs?
Yes, you can! You can achieve a similar delicious result by broiling the kabobs in your oven or cooking them in a hot cast-iron skillet on the stovetop. Just keep a close eye on them to prevent overcooking.
How can I ensure my steak and shrimp cook evenly on the kabobs?
The key is to cut your steak into uniform cubes and ensure your shrimp are of similar size. This helps them cook at roughly the same rate. Also, make sure your grill or cooking surface is adequately preheated for an even sear.
Surf and Turf Kabobs with Chimichurri Sauce
Tender sirloin steak and plump shrimp marinated and grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.
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, ((or more to taste))
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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
For 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 to combine. Set aside. -
Step 2
In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. -
Step 3
Thread the sirloin steak cubes onto skewers, leaving a little space between each piece. -
Step 4
Thread the peeled and deveined jumbo shrimp onto separate skewers. -
Step 5
Preheat your grill to medium-high heat. -
Step 6
Grill the sirloin steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. -
Step 7
Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque. -
Step 8
Serve the surf and turf kabobs immediately, drizzled generously with the 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.
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