Surf and Turf Kabobs- Zesty Chimichurri Marinade
Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an explosion of vibrant flavors and a celebration of contrasting textures that will transport your taste buds straight to a seaside grill. Who doesn’t adore the luxurious pairing of tender, succulent steak and sweet, juicy shrimp? It’s a classic for a reason, offering the best of both worlds in every bite. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to absolutely unforgettable is the bright, herbaceous punch of the homemade chimichurri. This zesty Argentinean sauce, bursting with fresh parsley, garlic, and a hint of chili, cuts through the richness of the meat and seafood, creating a perfectly balanced and utterly addictive dish. Get ready to impress yourself and anyone lucky enough to share these spectacular kabobs with you!
Surf and Turf Kabobs with Chimichurri Sauce
There’s something undeniably celebratory about surf and turf. The luxurious pairing of tender steak and succulent shrimp, elevated by a vibrant, herbaceous chimichurri sauce, makes for a truly spectacular meal. These kabobs are not only visually appealing but incredibly easy to assemble, making them perfect for a backyard barbecue, a special weeknight dinner, or even entertaining guests. The key to this dish’s success lies in the freshness of the ingredients and the bright, zesty flavor of the chimichurri, which cuts through the richness of the meat and seafood beautifully. Let’s get started on creating this culinary masterpiece.
Ingredients:
Chimichurri Sauce Preparation
The heart and soul of our surf and turf kabobs is the chimichurri sauce. This Argentinian staple is a fresh, uncooked sauce that is packed with flavor. The process is remarkably simple, requiring just a bit of chopping and mixing.
1. Prepare the Herbs and Aromatics: Begin extract by finely mincing your fresh herbs. You’ll need ⅔ cup of fresh parsley, 2 teaspoons each of fresh basil, fresh thyme, fresh oregano, and fresh cilantro. The key here is to mince them as finely as possible to ensure they distribute evenly throughout the sauce and create a pleasant texture. Next, mince 2 cloves of garlic and ⅔ cup of shallot. The shallots offer a milder, sweeter onion flavor than regular onions, which complements the other ingredients beautifully. Finely chop one medium jalapeno. If you prefer a milder chimichurri, you can remove the seeds and membranes from the jalapeno before chopping. For those who enjoy a little heat, leave them in!
2. Combine the Sauce Ingredients: In a medium bowl, combine the minced garlic, shallots, parsley, basil, thyme, oregano, cilantro, and jalapeno. To this, add 1 cup of olive oil and ½ cup of red grape juice vinegar. The vinegar provides the essential tangin extractess that brightens the sauce. Season the mixture with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper later if you desire more heat. Stir everything together thoroughly until well combined. Taste the chimichurri and adjust the seasoning as needed. You might want a little more salt, vinegar, or spice to suit your palate. For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes, or ideally, refrigerate it for an hour or more to allow the flavors to meld. This resting period is crucial for developing a truly delicious sauce.
Kabob Assembly and Grilling
Now that our vibrant chimichurri is ready, it’s time to prepare the stars of our kabobs: the sirloin steak and jumbo shrimp.
3. Prepare the Steak and Shrimp: Take your 3 pounds of sirloin steak and cut it into uniform 1-inch cubes. Uniformity in size is important for even cooking. Pat the steak cubes dry with paper towels. This step helps to create a better sear on the grill. Next, prepare your 1 package (16 ounces) of jumbo shrimp. Ensure they are peeled and deveined, and if you like, leave the tails on for easier handling and an attractive presentation. Gently pat the shrimp dry as well. Toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. You can also season the shrimp lightly, but remember the chimichurri will add a lot of flavor.
4. Assemble the Kabobs: Thread the steak cubes and jumbo shrimp onto your skewers. You can alternate them for visual appeal, or group them if you prefer. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before using them to prevent them from burning on the grill. This is a critical step to avoid flare-ups and ensure your kabobs cook evenly. Don’t overcrowd the skewers, as this can lead to uneven cooking. Leave a little space between each piece of steak and shrimp.
Grilling the Kabobs
The final stage is bringin extractg it all together on the grill. The high heat of the grill will give our surf and turf a wonderful smoky char.
5. Grill the Kabobs: Preheat your grill to medium-high heat. Once the grill is hot, place the assembled kabobs onto the grates. Grill the steak and shrimp for approximately 3-5 minutes per side, depending on your desired level of doneness for the steak and how quickly the shrimp cook. You’re looking for a beautiful sear on the steak cubes and for the shrimp to turn opaque and pink. Overcooking will result in tough steak and rubbery shrimp, so keep a close eye on them. Shrimp cook very quickly, so they might be done before the steak. You can remove the shrimp from the skewers a bit earlier if necessary. Baste the kabobs with some of the prepared chimichurri sauce during the last minute or two of grilling for an extra burst of flavor.
Serve the hot kabobs immediately, with plenty of the remaining chimichurri sauce on the side for dipping and drizzling. These surf and turf kabobs are a fantastic meal on their own or can be served with a simple side salad, grilled vegetables, or rice. Enjoy the incredible combination of flavors and textures!
Conclusion:
There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that is sure to impress! This dish is a true winner because it combines the best of both worlds: succulent, perfectly grilled seafood and tender, flavorful steak, all brought together by the vibrant, herbaceous kick of homemade chimichurri. It’s a fantastic option for weeknight dinners when you want something a little special, or for entertaining guests with a meal that feels both elegant and approachable. The versatility of kabobs makes them a joy to cook and eat, ensuring every bite is a delightful explosion of flavors and textures.
I highly encourage you to give these Surf and Turf Kabobs a try. Don’t be intimidated by the chimichurri; it’s incredibly easy to whip up and elevates the entire dish. Imagin extracte the sizzle on the grill, the aroma of fresh herbs, and the satisfaction of presenting such a beautiful and delicious meal. Serve these kabobs with a side of fluffy rice, a crisp green salad, or grilled corn for a complete and satisfying feast. Feel free to get creative with your protein choices – shrimp and steak are classic, but scallops, lobster, or even firm white fish for the “surf,” and sirloin, flank steak, or even chicken for the “turf” can be fantastic alternatives. Enjoy the process and savor every delicious bite!
Frequently Asked Questions:
Can I prepare the chimichurri sauce ahead of time?
Absolutely! The chimichurri sauce is even better when made a few hours or even a day in advance, as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator. You might need to give it a good stir before serving as some ingredients may settle.
What if I don’t have a grill? Can I make these kabobs indoors?
Yes, you can definitely adapt this recipe for indoor cooking. You can pan-sear the steak and seafood in a hot skillet, or use a grill pan on your stovetop. For the vegetables, you can roast them on a baking sheet in the oven. While grilling imparts a unique smoky flavor, these methods will still yield a delicious result.
How should I store leftover Surf and Turf Kabobs?
It’s best to store the cooked kabobs and chimichurri sauce separately in airtight containers in the refrigerator. They will typically keep for 2-3 days. Reheat gently to avoid overcooking the seafood. The kabobs are often just as delicious, if not more so, as leftovers!
Surf and Turf Kabobs with Chimichurri Sauce
Tender sirloin steak and succulent shrimp grilled on skewers, 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
Prepare the chimichurri sauce: In a bowl, whisk together 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. Set aside to allow flavors to meld. -
Step 2
Thread the sirloin steak cubes onto skewers, alternating with shrimp. Drizzle with 1 tablespoon olive oil. -
Step 3
Preheat grill to medium-high heat. -
Step 4
Grill the kabobs for 5-6 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque. -
Step 5
Remove kabobs from the grill and let rest for a few minutes. -
Step 6
Serve the surf and turf kabobs hot, with the prepared chimichurri sauce for drizzling or 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.
