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Grilled Steak & Shrimp Skewers with Chimichurri

Juicy sirloin steak and succulent shrimp grilled on skewers, drizzled with vibrant homemade chimichurri sauce for the perfect surf and turf experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Argentine
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Skewers
  • 1.5 lbs sirloin steak cut into 1-inch cubes
  • 1 lb large shrimp peeled and deveined, tails on
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Chimichurri Sauce
  • 1 cup fresh flat-leaf parsley finely chopped
  • 0.25 cup fresh cilantro finely chopped, optional
  • 0.25 cup fresh oregano finely chopped
  • 4 garlic cloves minced
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tsp red pepper flakes

Equipment

  • Grill or grill pan
  • Wooden or metal skewers
  • Mixing bowls
  • Food processor (optional)

Method
 

  1. Soak wooden skewers in water for 30 minutes if using.
  2. Make chimichurri: Combine parsley, cilantro, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl or processor. Mix well and set aside.
  3. Toss steak cubes and shrimp with olive oil, salt, pepper, and garlic powder. Optional: Add a squeeze of lemon.
  4. Thread alternating steak and shrimp onto skewers.
  5. Preheat grill to medium-high (400-450°F). Oil grates.
  6. Grill skewers 3-4 minutes per side, until steak is medium-rare and shrimp opaque (8-12 minutes total).
  7. Rest 5 minutes, then drizzle with chimichurri.
  8. Serve with extra sauce on the side.

Notes

For best results, use fresh herbs in chimichurri. Separate skewers if preferring different doneness levels.