Surf And Turf Meets Chimichurri is my idea of a perfect backyard dinner when you want something a little fancy but still simple and fast. If you’ve ever stood at the grill wondering how to make steak and shrimp feel special without a ton of fuss, this is for you. We’re talking juicy steak, tender shrimp, and a punchy green sauce that brings everything to life. It’s weeknight friendly, date night worthy, and totally doable. I’ll show you how to get bold flavor with minimal effort, plus how to prep ahead, store leftovers, and reheat without drying anything out. Stick around for my easy chimichurri and you’ll be hooked.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Surf And Turf Meets Chimichurri is a keeper: fast to prep with no weird tricks. Surf And Turf Meets Chimichurri is my idea of a perfect backyard dinner when you want something a little fancy but still simple and fast. If…
What is Surf and Turf?
Surf and turf is the classic combo of steak and seafood, usually shrimp or lobster. It shows up in restaurants all the time, but honestly, it’s just as easy at home if you keep it simple. I like to skewer everything into kebabs so it cooks evenly and quickly. Steak gets that nice char, shrimp turns pink and juicy, and dinner is ready before you know it.
What takes this from good to great is chimichurri. It’s a fresh, herb-forward sauce that I mix in minutes. Think parsley, cilantro, garlic, olive oil, and red wine vinegar. Bright, garlicky, a little spicy, and totally addictive. Surf And Turf Meets Chimichurri is where rich meat meets zippy freshness, and it just works.
Why chimichurri works so well
Steak is rich. Shrimp is sweet and briny. Chimichurri cuts through both with acidity and herbs. It adds a fresh finish without heavy cream or butter. I also love how flexible it is. No cilantro at home? Use all parsley. No red wine vinegar? Use lemon juice. It’s friendly and forgiving.
If you like simple sides with a fresh crunch, serve these kebabs next to this bright salad: Cucumber and Carrot Salad. The contrast makes every bite pop.
How to Make Surf and Turf Kebabs with Chimichurri Sauce
Ingredients
- 1 pound steak, cut into 1.5 inch cubes. Ribeye or sirloin both work.
- 1 pound large shrimp, peeled and deveined. Tails on or off is up to you.
- 2 tablespoons olive oil, plus more for the grill.
- 1 teaspoon kosher salt and 1 teaspoon black pepper.
- 1 teaspoon smoked paprika or regular paprika.
- 1 teaspoon garlic powder.
- Wood or metal skewers. Soak wood skewers in water for 20 minutes.
Directions
- Pat the steak cubes and shrimp dry. This helps them sear instead of steam.
- Toss steak with olive oil, salt, pepper, paprika, and garlic powder. Do the same with shrimp in a separate bowl.
- Thread skewers alternating steak and shrimp, or keep steak and shrimp on separate skewers if you want to control cooking times more closely.
- Heat the grill or a grill pan to medium high. Oil the grates.
- Cook steak skewers first for about 2 to 3 minutes per side, depending on your preferred doneness.
- Cook shrimp skewers for about 1 to 2 minutes per side until pink and opaque.
- Rest the steak for a few minutes and drizzle everything with chimichurri.
Chimichurri in a flash
In a bowl, mix 1 cup chopped parsley, 1/4 cup chopped cilantro, 3 finely minced garlic cloves, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Taste and adjust. Add more vinegar if you like it brighter, or more oil for a silkier feel. This sauce is magic on leftovers too.
“I used sirloin and jumbo shrimp, followed your timing, and it was spot on. The chimichurri made the whole plate taste like a summer restaurant meal at home.”
Want a cozy seafood option for another night? Try a hearty bowl like this Shrimp and Sausage Gumbo. Different vibe, same comfort.
Top Tips for the Ultimate Surf and Turf
- Use two zones of heat. If you’re grilling, keep one side hotter. Start steak on the hot side, finish on the cooler side. Shrimp likes the quick, hot side. If using a pan, give it time to preheat so you get a fast sear.
- Skewer strategy matters. Steak and shrimp cook at different speeds. Putting them on separate skewers makes timing easier. If you prefer alternate pieces on one skewer, keep sizes even and watch closely.
- Dry your protein. Moisture keeps you from that char. Pat thoroughly with paper towels before seasoning.
- Let steak rest. A quick 5 minute rest keeps steak juicy. Shrimp can be served right away.
- Taste the chimichurri at the end. The biggest difference comes from acid and salt. If it tastes flat, add a pinch of salt or a small splash of vinegar.
- Use a thermometer for steak. Aim for about 130 to 135 F for medium rare. Pull it a touch early since it keeps cooking off the heat.
- Finish with a drizzle. A light pour of chimichurri before serving makes everything glisten. Reserve extra at the table for dipping.
When Surf And Turf Meets Chimichurri, the most important part is balance. Rich steak, sweet shrimp, and a bright, bold sauce. Keep that in mind and you’ll nail it.
Tips and Variations
Make it smoky by adding a pinch of chipotle powder to your steak rub. Or keep it simple with just salt and pepper, then let the chimichurri carry the flavor. Both work beautifully.
If steak is pricey this week, try chicken thighs with shrimp. If shrimp is the splurge, use a small amount and supplement with veggies like bell peppers and red onion. Everything tastes amazing under a shower of green sauce.
Want easy starters while the grill heats? A quick toast topped with a creamy spread is always welcome. This Ricotta and Honey Toast is a sweet-salty appetizer that keeps guests happy while you finish the kebabs.
For dessert, something cool and creamy is perfect after a grilled meal. The fruity layers in this Peaches and Cream Trifle feel light and celebratory. If you’re craving a dessert that’s nostalgic and crowd pleasing, you might also love Grandma’s Cherry Delight. And for a crunchy snack that doubles as a salad topper, make a quick batch of Candied Pecans. They’re great on a simple green salad next to your kebabs.
Surf And Turf Meets Chimichurri can be adjusted to your mood. Fancy dinner? Plate it with roasted potatoes and grilled asparagus. Casual cookout? Serve on skewers with corn on the cob and a big bowl of salsa. If you prefer a bold, tangy note, stir in an extra splash of vinegar right before serving.
Storing and Reheating
Store leftover steak and shrimp in separate airtight containers. They’ll keep in the fridge for up to 3 days. Keep the chimichurri in a small jar with a lid and use within 4 days. The flavor actually gets more rounded on day two.
Reheating steak: warm it gently. I like a low oven at 275 F for about 8 to 10 minutes, or a quick sear in a hot pan with a tiny splash of oil just to bring the warmth back. Avoid microwaving steak since it can toughen fast.
Reheating shrimp: go low and slow. A minute in a warm pan or 30 seconds in the microwave is usually enough. Overcooked shrimp turns rubbery quickly, so keep a close eye.
Refresh the plate by drizzling leftover chimichurri on warm steak and shrimp. If the sauce thickened in the fridge, stir in a teaspoon of olive oil to loosen it. Surf And Turf Meets Chimichurri even tastes great cold over a salad if you’re into that.
Common Questions
What cut of steak is best? I love ribeye for richness and sirloin for a leaner option. Cut into even cubes so they cook uniformly.
Can I make this without a grill? Yes. A cast iron grill pan or heavy skillet works well. Preheat it until very hot, then sear the skewers.
How spicy is chimichurri? It’s mild to medium. The heat comes from red pepper flakes. Start small, then add more if you want extra kick.
Do I have to marinate the steak? Not required. Seasoning right before cooking still gives great flavor. If you have time, a quick 30 minute olive oil and spice toss helps.
Can I make the sauce ahead? Absolutely. Make chimichurri the day before and keep it chilled. Bring it to room temp and stir before serving.
A Happy Plate, Every Time
Steak, shrimp, and a punchy herb sauce are hard to beat. With a little prep and a hot grill, Surf And Turf Meets Chimichurri becomes a go to dinner that feels special without stress. If you want more inspiration, check out ideas like these Surf and Turf Kebabs with Chimichurri Sauce or this tasty take on Surf and Turf with Chimichurri. They’re great companions to the tips you found here. Now grab your skewers, whisk up that green sauce, and cook something delicious tonight.
Surf And Turf Kebabs with Chimichurri Sauce
Ingredients
Method
- Pat the steak cubes and shrimp dry. This helps them sear instead of steam.
- Toss steak with olive oil, salt, pepper, paprika, and garlic powder. Do the same with shrimp in a separate bowl.
- Thread skewers alternating steak and shrimp, or keep steak and shrimp on separate skewers if you want to control cooking times more closely.
- Heat the grill or a grill pan to medium high. Oil the grates.
- Cook steak skewers first for about 2 to 3 minutes per side, depending on your preferred doneness.
- Cook shrimp skewers for about 1 to 2 minutes per side until pink and opaque.
- Rest the steak for a few minutes and drizzle everything with chimichurri.
- In a bowl, mix chopped parsley, chopped cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, and salt. Taste and adjust to your liking.
